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Message: [QUOTE="Norcalbaker59, post: 44698, member: 2340"] yes those are Wilton cloth baking strips. Do you soak them in water, squeeze out the excess water, then wrap them around the cake tin. Water boils at 212°F (100°C) at sea level. And then turns to steam and evaporates. water can never reach temperatures above 212°F (100°C). So it provides a barrier around the cake tin, regulating the temperature. The cake batter in contact with the pan will bake first. When that batter bakes it will set. If that batter bakes too fast, The sides will set but the center will continue to rise. So the cake will be domed. When it is too hot, you’ll have severe doming, it’s like a volcano. Our friend @ShuBunny’s chocolate cake with the huge dome and cracking is an example. when cheesecake is baked in a Bain Marie (water bath) the same principle is used. Water does not exceed 212°F (100°C), at sea level. any cake strip made of oven proof fabric that you can submerged in water will work. And I emphasize oven proof baking strips that are purchased because some people suggest taking rags and making cake strips. I don’t recommend that because you don’t know if the fabric will melt in the oven, what kind of chemicals are on the fabric, that could become toxic when heated, and you don’t know if the fabric is flammable. So I don’t recommend using rags in the house. You can make baking strips using wet paper towels wrapped aluminum foil. [MEDIA=youtube]MNuAMoMgq70[/MEDIA] [/QUOTE]

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