Using baking strips vs. submerging in a water bath
I've just recently become aware of baking strips, which are strips of fabric submerged in water and wrapped around a baking pan to reduce the heat transfer to the sides of a cake, preventing the sides from browning and eventually having a perfectly flat cake.
If the purpose of the baking strip is to reduce heat transfer to the sides, it seems to me that submerging the pan in a water bath higher than the height of the cake would have the same effect.
Will this work the same way, and if not what is the difference?
Best Answer
Cake tins aren't necessarily sealed. Springform tins in particular can leak in a water bath, leaving you with a boiled mess (foil can be used to cover the bottom, if it's big enough in a single sheet without tearing). Some other loose bottom tins can also leak even if well greased.
In addition to these leakage issues (thanks to @Spagirl in the comments) the baking strips are likely to dry out partway through cooking. This means that the outside of the cake reaches (almost) the temperature it would otherwise, but does so more slowly, i.e. at a more similar rate to the rest of the cake. This means it they should allow the expected crust to form (though it may be a little thinner or less brown). This crust is desirable for strength, especially if you plan on applying icing. A sponge (for example) cooked in a water bath has a much weaker crust the same colour as the interior.
All this is because the water, whether soaked into fabric or in a bath, can't get hotter than 100°C. The water bath is unlikely to boil dry in a sensible cooking time, but the fabric holds much less water. So if you want to avoid browning the water bath might work, but the cake will take a very long time to cook through as heat transfer from the base is also restricted. There will be a degree of steaming going on, much more so in the case of the water bath, but that's not necessarily a problem (sponge cooked on top of fruit steams more than that and is good).
By all means experiment, but be prepared for long cooking times and some possible failures (the exposed top could end up cooking very much faster than the rest, for example.
Pictures about "Using baking strips vs. submerging in a water bath"
Is it better to bake cake in a water bath?
As a general rule, putting water in the oven in the form of a water bath will provide the necessary moisture when baking a cake. This moisture prevents the cake from being dry and crumbly. Water can also help distribute heat evenly throughout the baking process.What is the purpose of baking in a water bath?
A water bath, also known as a bain marie, is simply a pan of hot water that protects your delicate cheesecake while it's baking in the oven. This method not only helps the cheesecake not crack on top, but also ensures the cheesecake will come out smooth and creamy.Are baking strips worth it?
The one on the right, baked with the cake strip, has a dip in the middle and pale sides, but those sides also mean less crumbing action when frosting the cake. The strip definitely did insulate the pan, as evidenced by the lack of browned edges.How long do you soak baking strips?
A cake strip is easy to use. You just soak it in water for about 15 minutes, then press out the excess water and wrap it around the pan just before baking. It protects the edge of the pan from getting too hot and the cake will bake evenly.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Karolina Grabowska, Craig Adderley, Julion Santos, Dazzle Jam