I am having trouble baking my vanilla/white cake recipes. Experiencing shrinking in the pan and sometimes they stick. Could it be that I am underfillng the pans? I take the recommended amount of batter per wilton (for instance an 8" pan takes 3 1/2 cups of batter so for a 2 layer cake I'd use 7 cups of batter total) and divide it between three pans instead of 2 to get thinner layers of cake. So 2 1/3 cups of batter in each pan. Thoughts on my method? Thanks!! How else should I bake a three layer cake? Need to bake tonight and tomorrow and could use some expert advice.