Cake Strips

Until recently, the cake strips I used were made of fabric that had to be moistened in order to be effective and to prevent burning; the cake strip had to be fastened with a pin. But after exploring the virtues of silicone bakeware, I realized, in a eureka sort of moment, that since it is very slow to conduct heat, silicone is the ideal substance for a cake strip. There’s no need to moisten or fasten it, and it stays pristine clean. Another advantage of silicone is that during baking it expands slightly, making the strips easy to remove. This led me to create Rose’s Heavenly Cake Strips, which are sold by LaPrima Shops (see Equipment Sources). They fit 9- and 10-inch round pans and 8-inch square pans. For smaller pans, use metal paper clamps to clamp off the excess length.