I am having a hard time getting the sides of my cakes trimmed to be straight. Any suggestions?
Why are you needing to trim the sides of the cakes? Are you using the wilton pans with the slight flair? Round or square cakes or both?
If so, and when you can, switch to Magic Line pans. They are absolutely straight up and down and you'll never have to trim sides ever.
In the meantime, if you slightly freeze the cakes, any trimming on the sides becomes easier. I have one wilton pan with a flair and when I'm forced to use it, I stand the frozen cake on it's side (like a wheel) and use a sharp straight-edge knife to cut the flair off.
Magic Line is the absolute best pan EVER:
Cakes bake up nicely, straight sides, heavy-duty quality pans!