I cut/ripped an old towel into 4" strips. Just before popping the pans into the oven, I doused a strip in water, squeezed the excess out, wrapped it around the outside of the pan tucking the ends into itself and was mindful not to get any towel lint in the batter (you could also pin it or use binder clips to hold it onto the pan but I didn't find that necessary). Below are pics showing the results of layers (2 layers on top oven shelf) using the bake even strips and those without (both used parchment paper collars). I baked the layers using the same batch of batter and in the oven at the same time, on the same shelf. Needless to say, I'll be using my homemade 'towel' bake even strips from now on! One disadvantage...fewer cake crumbs for cake pops!