Полоски Regency Wraps EvenBake Cake для влажных, равномерных тортов, упаковка из 2 полосок по 30 штук, серебристая

Name: Полоски Regency Wraps EvenBake Cake для влажных, равномерных тортов, упаковка из 2 полосок по 30 штук, серебристая
Brand: Regency Wraps
SKU: 720698798279
Price: 44.22 EUR
Availability: InStock

Brand:Regency Wraps

3.5/5

€
44.22

ПОДДЕРЖКА МАЛОГО БИЗНЕСА: Regency Wraps принадлежит семье и работает в США с 1985 года; Все наши продукты производятся, переделываются или собираются и проверяются на нашем предприятии в Далласе. REGENCY ПРЕДОСТАВЛЯЕТ ПРОДУКЦИЮ ОТ ШЕФ-КАЧЕСТВА ШЕФУ НА ДОМУ: наши продукты для общественного питания предпочитают шеф-повара, рестораны изысканной кухни и ведущие розничные торговцы по всему миру. ПРЕДНАЗНАЧЕН ДЛЯ ТЕМПЕРАТУР ДО 400°С: Профессиональные полоски EvenBake Cake означают, что верхушки больше НЕ выпуклые и не треснутые; ПОЖАЛУЙСТА, дайте формам остыть, прежде чем вынимать полоску для торта; Стирайте вручную в теплой мыльной воде и сушите на горизонтальной поверхности. АКТИВИРОВАТЬ ПОЛОСКИ ДЛЯ КЕЙКА: Просто смочите полоски для торта в воде и отожмите излишки; Плотно обвяжите полоску для выпечки кекса снаружи наполненных форм для кекса и закрепите застежкой-липучкой, затем выпекайте, как указано. ВЫПЕЧИВАЙТЕ КАК КОНДИТЕР: Секрет ровных лепешек без трещин и куполов; Полоски для выпечки тортов, изготовленные из алюминизированного хлопка, равномерно проводят тепло, поэтому ваши торты идеально подходят для слоеного пирога и готовы к льду; На 8-9 формочек.

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EAN: 720698798279

Категории Home & Kitchen, Кухня и столовая, Пекарская посуда, Инструменты и аксессуары для выпечки, Кольца для тортов,

Brand	Regency Wraps
Capacity	9 Inches
Color	Silver
Country of Origin	USA
Customer Reviews	4.5 4.5 out of 5 stars 1,334 ratings 4.5 out of 5 stars
Domestic Shipping	Item can be shipped within U.S.
Included Components	EvenBake Cake Strips
International Shipping	This item can be shipped to select countries outside of the U.S. Learn More
Is Discontinued By Manufacturer	No
Is Dishwasher Safe	No
Item model number	EvenBake
Item Weight	0.15 Pounds
Item Weight	2.38 ounces
Manufacturer	Regency Wraps
Material	Paper, Plastic, Cotton
Number of Pieces	2
Occasion	Valentine's Day
Product Care Instructions	Hand Wash
Product Dimensions	5"D x 7"W x 2"H
Product Dimensions	7 x 5 x 2 inches
Shape	Rectangular
Special Feature	Oven-safe
Specific Uses For Product	Oven-safe, Microwave Safe
Upper Temperature Rating	400 Degrees Fahrenheit

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Scritto da: N. Celeste Bakes

Uniform baking

I bought these to replace some old bake even strips. I like that these have Velcro because it makes them much easier to work with. Just be sure to SOAK THEM THOROUGHLY before placing around the pan.

Scritto da: K. Guerra

Flat cakes!

I have been really trying to find any way at all to avoid leveling my cakes. I found it. These cake strips are awesome. They work. I'm happy.

Scritto da: Aman Muhammad

Cakes bake even

I love using these cake wraps because it actually bakes the cake evenly perfect which is something I love in a cake when baking it for a customer

Scritto da: Virginia Washington

Worked great

They did what they were supposed to do. No more dome cake layers.

Scritto da: A. Yu

Flat tops, but you might need to adjust your baking time/temp

Baked three identical 9" butter cakes in a non-convection oven using two different pan types. Without going into too much detail, my conclusions are thus: - If you use dark cake pans (which have a tendency to get too hot too fast), these strips really help slow down the baking process so the sides of your cake don't set and brown before the middle has a chance to rise. My cake was definitely flatter with the strips than without. - If you use light-colored pans, these strips don't help as much and may require some baking time/temp adjustments. I tend to bake layer cakes in light-colored, heavy gauge aluminum pans (Parrish Magic Line 9 x 2 Inch Round Aluminum Cake Pan to be exact), which absorb and distribute heat slower and more evenly, and the strips slowed that heat distribution down a little TOO much. At 350F, the cake baked too slowly and fell flat because the baking powder had been cooked off before the batter proteins had time to set. I also ended up having to bake that cake for about 7 minutes longer to get the middle done and ended up with a cake that was dry and dense (but flat on top!). The second time around, I bumped the baking temperature up to 375F and that seemed to fix most of the problems I had before. However, I haven't used the strips since these three test cakes. Why? I find that I get perfectly good flat tops by just spinning a batter-filled pan around on the counter a few times right before baking so the batter piles up on the sides and starts off higher than the middle. Just be sure not to get carried away and spin the pan off the counter (definitely not speaking from personal experience...cough).

Scritto da: E. Miller

Easy to use cake strips for pans 7" and up!

I began making special-occasion cakes as a side business in 2010. I always use baking strips when I'm making a cake; I started with the Wilton cake strips (with pins), but the Regency ones are my favorites due to their easy-to-use Velcro fastenings. I bake my cakes in a Wolf gas-powered oven, and I find that my cakes don't dome when I use these. I have bought several sets of these cake strips, and have used them on pans with diameters of 7 inches up to 16 inches. These work best on straight-sided cake pans - most of my cake pans are at least 3" deep, heavy aluminum with straight sides, and I'm able to use these strips to fully cover the sides of my pans (one wrapped around the bottom half of the pan, one wrapped around the top half); they fit perfectly. Two other tips - I use one to three metal flower nails or cake cores (like the Cheftronic stainless steel 2" baking cores), inverted and sprayed with non-stick baking spray, in the center of the pan, any time I'm baking a 10 inch (or greater diameter) cake. These baking cores heat up and allow your cake to bake evenly throughout, so that you don't have an over-baked/crispy edge and underdone middle. Remove the core once the cake has been inverted onto a cooling rack. For years, I have been using a simple cake leveler (like the Wilton medium-sized cake leveler) to torte (divide a cake layer horizontally) taller layers. I find that these work best when the cake is nearly cooled (but still slightly warm). Don't try to torte a layer when it's hot - it hasn't had time to set up. And for those of you who are concerned with using Velcro in the oven - I've been using these for years, and have had no problems! Just make sure that you have thoroughly soaked the strips in water (and "squeegeed" them out prior to use). Happy baking!

Scritto da: Dr H

Do they work? Hard to tell.

I bought these on the advice of several cooking sites as one of the ways to assure that cake layers bake with level tops. The idea is, you soak these in cold water, put them around the outside of the cake pan, and they supposedly keep the edges of the pan from heating up too fast, assuring more even cooking, and a less domed cake layer. The pros: * Seem well made * Not too expensive * Easy to use -- Velcro fasteners make it simple to attach them to the pans. The cons: * In the end, I'm not really sure they made much of a difference. My layers still ended up domed, maybe not as much as usual, but it was kind of hard to tell, since I didn't do a side-by-side comparison with a layer baked in a pan that \didn't\ use the strips. To be fair, I changed a lot of variables all at once with my test cake -- used new straight-sided pans; cake flour rather than all purpose; new oven thermometer; etc. -- so I can't really say definitively that these strips \don't\ work. I'll need a few more trials to determine that to my satisfaction. Meanwhile, for $10, what the heck. Give them a try; maybe they'll work for you. \All\ those cooking blogs can't be wrong, can they? ETA: 05/22/20 -- I see that the price of these has almost doubled since I got mine just 18 months ago. At $10 for a pair they were worth the gamble; and $10 apiece, not so much.

Scritto da: Kellie S

Perfectly flat cake.

Works perfect, the cakes had a flat top, no dome! Fits 8” pan too small for 9.5” springform pan but just used a safety pin and they worked fine.

Scritto da: christine

great item

Saw these evenbake cake strips on another website but at a much higher price, when I found them here at this price I just hadto see if what I'd heard about them was correct, so glad I did as I love them, makes my job making cakes a whole lot easier, no more domed sponge cakes, brilliant. Very prompt delivery and will definately be using them again. Thank you

Scritto da: u.c

They’re okay

These are decent. The Velcro doesn’t extend enough to fit small cake trays. I bought Velcro from Walmart and added it on but it needs to be sewn in. Will do the job with that additional Velcro.

Scritto da: TJ

Brilliant item

Brilliant item - just tried them for the first time and they do exactly what they say - lovely flat evenly baked cake! ????

Scritto da: Pierre Boucher

Très efficace

Ça fonctionne vraiment bien pour empêcher le gâteau de trop lever au milieu... Ne pas oublier de mouiller...