AHello everyone, I'm just really curious to know if I'm the only one having problems with the wilton pans or if their is anyone that feels the way I do about them LOL. Ok every time I bake the cake and I let make cake cool after I take it out of the pan into the board they look wider on bottom and smaller on top,(does that make sense??) which makes it very hard to ice neatly , but anyway if anyone has this problem or a solution pls reply!!! Thanks

It depends on what Wilton pans you're buying/using. 

The pans that come in nested sets-- round, square, oval, paisley, hexagon, petal--are all straight sided. If they're 9" at the top, they're 9" at the bottom.

Wilton does sell some single pans that have slightly slanted sides \_____/.  They're generally used for single layer cakes.

Now, if you're using the straight sided pans and having this problem, it sounds like you're getting a lot of shrinkage and may be over baking.

I just have to trim them a tad bit. Or more frosting :)

I have nearly all the Wilton pans and do not have any problem.

Maybe your cakes are left in the oven too long or the heat is too

high and they shrink.

She has different ones. Like Smitty said, just trim them.

Wilton products are not known for being the best in general. Their brand is to entice inexperienced bakers into  buying of lot of expensive nonsense products that seem intuitively logical to someone who doesn't know a whole lot about cake decorating. I'm not saying everything they sell is awful... ok maybe I am.

Wilton products I've bought that I still use:

cookie cutters

fondant smoother

pearl dusts, because they're edible

ball pan

There may be something else, but that's all I could think of. The list of their stuff I've bought and use no more is much longer

The pans that are straight that I have are the professional ones and I LOVE them the ones that \____/ I hate they tend to burn on the edges even with stripes. I don't even have to use the bake stripes with the straight ones.

AAfter having dealt with the same problems with my Wilton pans I switched to magic line for round cake and fat daddio for squares! That solved my issues.

AOk now I understand I don't think I have the straight edge one bc I buy them at Michaels and I have a 9 in. Set of wilton pans and those work perfect I just thought it was weird how some weren't turning out right and some were even though they were the same brand LOL

AEven so, you ice to the shape of your cake board anyways, so technically you can put a square cake on a round cardboard and end up with a perfectly iced round cake. Extreme description, but as long as your cake is neatly contained within the edges of your board, with enough room for a generous layer of outer icing...you're good to go. Slight slant or not.

ASo AZcoture what brand of pans do you use?

AAll Magic Line.

Oh no, the Wilton pans suck, I have the square set and they are NOT straight. Neither are my round set but they are not as bad as the square. The older wilton pans are, got some at a garage sale, but the ones I bought in the last few years, not straight. I have a set of square and round that I bought used that I'd rather use than Wilton. I recently had a wedding cake that needed a 16" tier. I only have that in wilton. Believe me, I remembered why I hate them. And yeah you can ice over it but why make extra work for yourself.

AI have some of the Wilton straight sided round pans and run in to the same problem at times. I've found it is related to his long they bake and how long you let the cool in the pan before removing. I only let them cool for 10 minutes before removing and am careful to not bake too far beyond when the cake starts pulling away from the sides. I can get straight sided cakes from these pans, so I know it's not just the angle.

AExactly, the slant should have no.bearing whatsoever on the final shape of the cake.

WOW. You really don't like Wilton do you!

Not  everyone has money to buy all the really expensive things

that other companies sell.

 Wilton has been around for over 60 years, they

must be doing something right!

I have only wiltons pans, square and round. If the pans nest into each other there is a slight tilt to accommodate for that, if it doesn't then the pans go straight up. I have used the same pans for 8 years, and have never had an issue with them. everyone has their favourites.

AWell that's a little dramatic. I was glad to be rid of the Wilton pans once Magic Line.was recommended to me years ago, and the difference is really noticeable. That said, I love my Wilton rolling pin, their gum paste when I don't make my own or buy Satin Ice, and the pearl dust.

My \____/ slant pans I threw out once I got the professional Wilton pans. I'm not saying they are my favorite I'd have to try others out there. However the difference just between the professional and regular was enough for me to throw the others away..lol I trimmed merely for visual effect when cutting the cake. The side was straight looking when cut into.

AWell I might just buy me a set of magic line and try them out to sew which ones I like better

MagicLine all the way.  I too started out with the Wilton ones but changed over as soon as I could afford it & have never looked back. Honestly they are worth every penny.

AMy mother has (had, because I took 'em!) Magic Line pans when she did cakes 30 years ago. I have some Wilton, and mostly Magic Line. I just plain don't like the Wilton pans. They bake differently on the edges because they are either dark coated, or so thin. The Magic Line are thicker, and seem to bake more evenly. They also haven't rusted like Wilton pans, and seem more stable. Well worth mom's investment!

Magic Line and Fat Daddio are just far superior pans to Wilton.    I have all 3 brands.   Wilton was probably the first guy out the gate with pans 60 years ago and there was nothing to compare it to.   I do not want to build up butter cream to get my  \__/ shaped cakes to look straight.    If you shop around, or have a business account, ML & FD pans can be found very reasonably priced.

AI bought my magic line pans on amazon and they were only a couple dollars more than Wilton's with free shipping.

I'm with ddaigle, I don't want to have to 'fix' my wonky layers with BC every time I make a cake!

I just bought a Fat daddios 4 inch pan I'll see how it compares. Which do you all think is better FD or ML?

Good to know thanks Maybenot. At least its a size I hope to discourage ever using again! lol

Oh, I hear you--I hate decorating 4" cakes!  Too much trouble to be worth it, really.  I use mine primarily for smash cakes or leftover batter for sample flavors--but I only bake them 2"-3" tall.