I am baking my first sheet cake for an event. 12 x 18 wilton pan, it's baking right now and I just noticed that the sides of the pan are a little fanned out. They're not perpendicular like my 8 x 3 inch pan. How does this work when you are having 2 layers? Will I need to cut around the edges or will it mysteriously line up when I go to frost them?
Are you baking 2 12x18 cakes, or just torting it?
In the future, you might want to invest in magic line pans if you want a really nice square/rectangle with straight sides. The same thing happened to me with one of my cakes. In my photos of the Polly Pocket cake, you can see that the bottom tier was made in a cake w/straight sides, and the top tier was made in a Wilton pan that didn't have perfectly straight sides. The top tier is a little bit angled. I was very disappointed, but now I know not to use that pan.
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