I have a question for everyone out there. I use Wilton's cake pans and when I bake a 1/2 a sheet cake it rounds off on the edges. it is not perfectly square. I would like to know if that is just something that happens or if there is a better pan to use. Any help would be appreciated. Thanks. 
Maybe you need to fill your pans a bit more full so they can raise all the way up and trim off the excess. That is what I do and I find that the corners are better. Plus, you can save a bit of the cake scraps to push under the very edge if needed. HTH
firegal are you talking about the corners? If you are then yes you will have that problem with Wilton Performance pans. If you upgrade to Decorator Preferred, or use Magic Line pans, you will have the nice crisp corners I think you are looking for. You will notice it in the construction of the pan. Go over to Wilton.com and search for Decorator Preferred for a closer look.
Of course - you can always ice the corners crisply to disguise the rounded corners of the cake 
I sympathize with you! My 1/4 and 1/2 sheet pans are wilton and always have the rounded edge. I wish I knew about magic line a year ago! I'm eventually going to replace these with magic line - they have crisp edges, and are made from heavier aluminum and don;t brown as much as wilton!
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