• pastry brush
• cake pan, 2" deep
• pan grease
• magic cake strips

With a pastry brush, coat pans generously with pan grease. For best results, use 2" deep, heavy pans with straight sides rather than with wider tops than bottoms. Specially made commercial fabric strips prevent cakes from baking too quickly on the sides, thus avoiding a domed cake center. Thoroughly wet strips, squeeze out excess water, and then fasten desired length around outside of pan.