how do you get the cakes already with the filling, ready for fondant.? I always have to go back to the sides of the cake with a knife and make it even. I understang we all have to level the top, but in my case I always have to retouch the sides and it's time consuming. Am I doing something wrong in the baking and filling process or that is the way it is. Is there any way to get perfect straigh and even sides?
Thanks for sharing how do you guys do it.

I have that problem too but i never thought about asking, I just assumed everyone had it. I see people on cakes show all the time trimming the sides of their cakes. I hope someone answers, I would like to know too.

When you are adding the filling are you making a icing dam? This will keep your cake from bulging on the sides.

Here's a link to a video & directions if you need them.
http://www.wilton.com/cakes/making-cakes/filling-cake-layers.cfm

the videos not working

I too use an icing dam. Make the dam with stiffened buttercream. It makes a huge difference.

sorry about that....Here's a youtube video it covers
how to Tort, Level and Fill a Cake

Oh I'm sorry, I misunderstood. I thought OP meant that she had to trim the sides of the cake so that it was straight down. Sorry bout that.

Thank you all for replying. I do do the BC damp on my cakes. As far as the cake pans, the most of my pans are from Wilton. But no matter what,I always have to go back with the knife to work on the sides of the cakes. It will be great if somebody can come out with a technique to avoid that. It's time consuming...at least for me... Any other ideas?????

Delicity try not putting as much filling in ... I use this method & haven't had that issue since I started using the icing dam....also I don't do the icing dam all the way out to the edge of the cake. I come in some on the cake so if it has to spread it does without leaving a bulge. Hope that Helps

Try measuring your batter to ensure you have the exact same amount in each pan. I also let me cake cool in the pan. Also, if your pans fit inside each other, the sides are not straight.

OP, your problem is the pans. W pans are notorious for not having straight sides. They are also different depths. Do your same diameter pans nest inside of each other?

I agree with leah_s . I had the same problem with my cake layers comming out 2 different sizes until I whiched from wilton pans to magic line. No problems since.