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Update: I was sure cake strips were a gimmick, then a lady in Fresno handed me hers at a class
I bake out of my home kitchen and always got those domed tops on my 9 inch rounds, so when people kept saying to soak fabric strips and wrap the pans I figured it was just another thing to buy. A woman named Paula at a class in Fresno let me try her strips on two pans of the same batter, and the wrapped ones came out flat as a board with zero trimming needed, which saves me about 15 minutes a cake. Now I keep two old hand towels cut into strips in a bowl by the sink because they are basically free. Has anyone tried this with square pans, because I'm not sure how to get the corners to sit right?
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