When I bake my cakes, they always rise really well everywhere except the edge. This means that when I'm levelling, if I levelled to the lowest point, the cake would end up being less than half an inch thick! However, if I don't, then I end up with a big gap all around the two layers which I have to stuff full of filling and it makes the cake quite sickly at the outer edges.
What am I doing wrong and is there anything that'll make them rise more at the edges?
It would help to know what recipe you are using (scratch or mix?) and what temperature you bake at? Without knowing those things though, I might guess that you're not filling your pans full enough with batter. Cakes will always naturally rise more in the center than the edge, so when you fill the pan at least 1/2 or 2/3 full of batter, the entire cake will rise above the pan, and when you level you'll get a nice uniform 2" high layer. There's an example of it here. 
Lower your oven temp to 325F and use bake-even strips. You'll be amazed.
I usually bake at 180C but I have a fan oven and it can be a bit temperamental. I'm a scratch baker and they always come out really lovely but thin at the edges. They seem to rise well at first but then stop. when I look through the glass after the first ten minutes, they're nice and level and starting to fluff up but when I take them out they have stopped rising for about an inch around the edge! They don't dome as such in the middle. From that inch in, they will rise very evenly and be about 2 inches all the way across apart from that outer inch!
I have tried baking at lower temp a few times but it seems to make them soggy in the middle. This may be that I'm not very good at adjusting the cooking time though 
!
This problem really bugs me because otherwise the cakes are really nice and I get lots of compliments about them but I just would like them to not have that big gap between the layers 
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