I made this cake for my grandparent's 60th anniversary. Of course, I wanted it to be perfect but it was far from that! I think a big part of the problem is the cheap Wilton pans with the rounded corners. I couldn't get a nice square corner for the life of me! It didn't help that it was a hundred degrees outside either! Would it have been better for me to cut the sides square? I was afraid that the crumbs would be awful. I was also disappointed that even though I filled the pans with the recommended amount of batter, the cakes were not 2 inches tall. If you want really tall layers, should I do 3 layers instead of 2? I also wondered if I should've had the icing more of a stiff consistency because of the humidity or if it would've worked better to do the upside down icing method, refrigerating it in between to keep it colder. Anyway, it turned out alright but I wanted really crisp edges and square corners so I think I will need to invest in some new better pans! Just venting...thanks for listening...
editing: forgot to add the picture!
I made this cake for my grandparent's 60th anniversary. Of course, I wanted it to be perfect but it was far from that! I think a big part of the problem is the cheap Wilton pans with the rounded corners. I couldn't get a nice square corner for the life of me! It didn't help that it was a hundred degrees outside either! Would it have been better for me to cut the sides square? I was afraid that the crumbs would be awful. I was also disappointed that even though I filled the pans with the recommended amount of batter, the cakes were not 2 inches tall. If you want really tall layers, should I do 3 layers instead of 2? I also wondered if I should've had the icing more of a stiff consistency because of the humidity or if it would've worked better to do the upside down icing method, refrigerating it in between to keep it colder. Anyway, it turned out alright but I wanted really crisp edges and square corners so I think I will need to invest in some new better pans! Just venting...thanks for listening...
editing: forgot to add the picture!
1) don't be so hard on self:
perfection only exists in heaven -- and I ain't ready to pay the entrance fee yet! here we can only practice to be PROficient -- after all, event the PROS aren't prefect -- just PROficient.
2) sure, 3 layers, even four...as high as you want and dare so long as it looks (and tastes) good!
I think you did a super job. Before I saw the picture, I was expecting your corners to be more rounded, I think they look good. I will say I love my Magic Line pan and I get nice edges.
darkchocolate
what's wrong with it ? I can't find any flaw ?
it's beautiful.. 
Thanks everyone for the nice comments.
I definitely did learn some things with this cake! Some of the frustration lies in the fact that it takes me forever to just base ice cakes and in spending all that time I'm still not completely pleased with the results. Again, I'm probably too much of a perfectionist. I have a 9x13 Magic Line pan and had much better luck with the corners on those so I think I'll have to invest in some more of those pans.
The topper is beads on a wire and I used invisible thread to tie the numbers to the "arch". I used a dot of hot glue to hold the thread. The bottom is a styrofoam bowl I cut the edges off of and inserted the wire through - tied them together underneath and taped them to the bottom of the bowl. I put a hold in the back of the bottom of the bowl and inserted the netting and then covered the bowl with matching white fondant and ivory fondant ribbon. I had to make do with what I had in the house that day so that is what I came up with!
Again, thanks for the encouragement. It is really nice to be able to vent to people who understand what I'm talking about!
I just really love that cake!
I totally agree with Doug, (I seem to do that a lot!) you can go with as many layers as you dare to do. I know what you mean by taller layers, too. A cake mix used to seem so BIG to me. Now--I see them for what they are (which isn't all that much.)
Your cake turned out beautifully, I'm sure everyone LOVED it!
I have the Magic Line pans. It took me only once baking in a rounded cornered pan to learn that lesson! 
--Knox--
Thanks so much everyone.
My grandparents did really like it and I got comments that the cake was delicious, so that was a plus. I just had an image (after looking at the marvelous cakes here!!!) of a perfectly square edged cake with completely smooth sides and that just didn't happen!!! I haven't made a lot of cakes for outside people but feel that I need to be better at it to consider offering them for sale.
I was just thinking, why does Wilton even offer the rounded edged pans for decorating purposes? When you stack them the top of the cake is wider than the bottom also so you get a hump in the middle. Is it just because they come out of the pan easier and are simpler to clean? I wish I would've known about this site before I invested in the square pan set, I would've known better!!! Live and learn.
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