Bests & Worsts Reviews from Amazon

ABSOLUTELY WONDERFUL! I played with them, practicing getting them on the pan and adjusting the straps, the day before I needed to use them. When I started on my cake, I placed the strips in a large bowl of cold water with a plate on top to keep them submerged and soaked them far longer than the 5 minutes they advise as it was the first time they were being used. If you're using a pan that has a slant to it, shove the strips as far to the top as possible and pull the ends as tight as possible and hold them in place with your hands when you put the pan in the oven. They stick better to the pan when wet but tighten up in the heat so they won't fall off when you remove the pan from the oven. Lo and behold, I've got a beautifully cooked cake! No dome in the middle, no cracked top, no crusty overdone edges. Dare I say it . . . it's PERFECT! If you're baking a 9 x 13 cake using a cake mix, use TWO mixes and put 7 cups of batter in the pan, freezing the rest of the batter for your next cake. Mixes have gotten skimpy and that's one reason cakes don't look like they used to. I've posted a photo of my cake right after I took it from the oven. Fingers crossed it tastes as good as it looks!