I am having trouble with my wedding cakes. If I make 2 layers of 2" high cakes, then with the filling and the icing on top, I get a 5" cake. Is that normal? I was experimenting today with the idea of pushing on the top of the cake while it is warm and in the pan, so that I wouldn't have to level. The cakes were completely cooled, so I did a crumb coating. But the icing still slipped off the top of the cake, like it never adheared to it. So when I placed one layer on top of the other, it wasn't level at all. Looked more like a dome. Any help? I have another wedding due on the 8th (16", 12" and 8").
Even when the cake is level after baking, I still take off the top as it has a different texture than the rest of the cake.
To make 4" high cakes, I account for the amount of filling and buttercream coating + fondant thickness. So for a 2 layer cake, my cake layers will definitely be shorter than 2" each.
It helps to use a construction level like this one. I use it right before I apply the buttercream and after I cover the cake with fondant. http://www.homedepot.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=10051&langId=-1&catalogId=10053&productId=100081915&N=10000003+90401&marketID=401&locStoreNum=8125
I also press the top down right after it comes out of the oven. I've recently started leveling in addition to that and realized that pushing down wasn't really leveling them!
I cut the tops off, that's my favorite part of the cake anyway, so I get the scraps! 
Okay, so it wasn't just me then. I looked at the top of the layers and wondered, since they looked rounded on the edges. But I thought I could compensate for that. Unfortunately I can't get the Hi-Ratio Shortening up here, so the new Crisco slides a lot more. I will have to try another cake this weekend, to make sure I get it right. Unfortunately this wedding cake is all BC, not fondant (which I love to work with more and more). Wish me luck, and goodnight.
Do you have other brands of shortening available other than Crisco? I would suggest experimenting with them since the new Crisco is NOT cake decorator friendly. I recently tried the Piggly Wiggly Brand and I don't know if I am finally "getting it" or what, but I had the smoothest icing I've ever had and all I used was a warm spatula to smooth.
Since I am new at all of this..is there a new Crisco? Is one brand of shortening better than an other? Just when I think I have my buttercream where it is pretty good....did the shortening change? 
I recommend flipping your cakes upside down onto the sheet pan, and keeping them in the baking pan to cool. I always get perfectly level cakes this way - and it keeps the moisture inside the cake. If you find your cakes are too high - I'd just adjust how high you fill the pans. I try to avoid trimming cakes at all - they are much more sturdy if left in their "natural state". lol
I also press the top down right after it comes out of the oven. I've recently started leveling in addition to that and realized that pushing down wasn't really leveling them!
I cut the tops off, that's my favorite part of the cake anyway, so I get the scraps!
Me too!! My steps exactly 
Does it say anything on the label about this becasue all Crisco in my area seems to be them same ol' stuff.
I really wish I could get the hang of this....please bear with me. Where do I find the threads that are talking about Crisco or other shortenings that would be better to use? Thanks for your patience
I checked WalMart and they only have the new Crisco. I went to the FSA convention about a month ago asking for the HRS, but nobody knew what I was talking about.
BrandisBaked, I did that this time, but still had the rounded edges. It didn't level it completely. I pulled the cakes out, removed the nails, wrapped them in plastic wrap, and placed them back in a clean pan (upside down), with weight on the pan to help level it. Did I do something wrong?
I checked WalMart and they only have the new Crisco. I went to the FSA convention about a month ago asking for the HRS, but nobody knew what I was talking about.
BrandisBaked, I did that this time, but still had the rounded edges. It didn't level it completely. I pulled the cakes out, removed the nails, wrapped them in plastic wrap, and placed them back in a clean pan (upside down), with weight on the pan to help level it. Did I do something wrong?
How long did they cool for in the pans?
I just flip them and leave them alone for a couple of hours - until they are completely cool. I ALWAYS have completely level cakes when I do this.
Hmmm, just not sure. I know the shortening is part of my problem. I gave the practice cake to a friend of mine, and gave her a call today to find out what she thought. She said the cake was srcumptious, but the icing all slidd off of it. I guess there was a big ring of icing sitting around the cake an hour after I dropped it off. Lol.
Can someone tell me..is there a better shortening to use instead of the "new crisco"? I also use pre-creamed shortening in my BC..is any brand better than an other?
Thanks!!
Wolfley29 - is there anyway you could order some shortening (other than Crisco) or have a family member send it to you? I will also be happy to help you if I can.
I had some of the new Crisco icing slid off a wedding cake. Thankfully, it was the day before the wedding while I was icing other layers and not at the wedding. And it was 70-72 degrees in the house! And only in the high 70's outside! Thankfully, though, it made it through the wedding intact. But I can assure you - some big prayers went up!
CakesbyJam - I prefer the Piggly Wiggly store brand. I have read where others like the Wal-Mart store brand. You will need to experiment to see what you like best.
yh9080, I sent out a request for family and friends to help with another shortening, but no one was willing to help (or they forgot). If you have some way of helping, I will gladly pay for it, the s&h, and your troubles. The wedding is on the 8th, so I will pay for it to be overnight.
yh9080...thanks..I guess I don't understand what the problem is??? I have been using Crisco and have had no problem...at least none that I know of...what are the problems???
CakesbyJam - if you are not having problems, then no need to change.
I found the problems to be in consistency - it is too soft which I think could spell disaster here in the hot/humid South. Some people are having problems with air bubbles. Bottom line is that it just doesn't behave as well as the old Crisco with trans fat.
yh9080 So I need to find shortening that has trans fat...I have noticed that my pre-creamed shortening is really soft..but it is difficult for me to find..does anyone have brand names of shortening and pre-creamed shortening that has trans fat?
You will need to experiment to find the brand that you like. Just check the nutrition label to make sure it has transfat. You can try any brand from your local grocery store.
I like the Piggly Wiggly brand but others on CC like the Wal-Mart brand. I understand that hi-ratio shortening is wonderful but I haven't found where to buy it in my area yet.
miriel...what do you mean by high ratio? Sorry to be so uninformed! 
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