I wanted to make a 3 tier stacked cake and I gave up after putting the third tier on and then taking it off twice. See my photo of spiderman cake. How do you get a cake really, really level? I used the Wilton cake leveler.
Also how do you get the sides very straight? Is it my pans? I used a wilton set that is from the 70's, the mini 3 tier set.
Smooth icing doesn't work if your cake is not straight and level!
Well in my opinion Wilton pans have a slight slant to them....I switched to Magic Line and haven't had any problems with the un straight sides...I also use a wilton leveler but there is a trick to it...dont try to pull it through the cake use a sawing motion....especially for the big one...go S L O W L Y 
and this really changed my luck
HTH
I've said it before and I'll say it again, Wilton = crap.
Teh pans do not have straight sides and they are lightweight and don't conduct heat evenly.
Magic Line pans are everything you need a cake pan to be.
The best leveler is the Agbay. A little pricey but oh so very worth every penny.
I use a knife and a level (like form the hardware store).
I especially use the level on the straws I lay from one straw to the next to make sure I cut them level. Even if your cake is level and the supports are not your cake will not be level in the end.
I would LOVVE LOVE LOVE to have an agbay!
Julia
I already have a collection going! 
I would agree Magic Line pans are by far the best and worth every penny, BUT, Wiltons Deco Pref pans are not bad, its the regular Wilton pans that I do not like.... at all.
I eyeball the cake after each added layer of cake or filling, much easier to keep it level that to try and level it out at the end. Also I have found that a bench scraper is the best when it comes to nice smooth straight sides. And of course, viva with a fondant smoother or Melviras method to finish it up. 
I've said it before and I'll say it again, Wilton = crap.
Teh pans do not have straight sides and they are lightweight and don't conduct heat evenly.
pans are everything you need a cake pan to be.
The best leveler is the Agbay. A little pricey but oh so very worth every penny.
Yeah, I really do agree about Wilton stuff for the most part. I have a few magic line pans, but I wanted to use this old Wilton pan that my grandma gave me. I think I'm done with it. I should sell it on ebay since I heard it goes for a good price. That little top cake turned out terrible even though I tried to sculpt it to have straight edges.
I only make a few cakes a year so spending a lot of money on an agbay is out of the question. I did use the viva and the fondant smoother and it did help. My wilton leveler worked okay but it's not very sharp. I've thought about using the toothpicks, ruler and knife to level it.
acookieobsession, how do you use a level on the straws? I don't understand. I cut the straws all the same and then placed the cake on the other cake. It was sitting above the bottom cake so I took the straws out and cut them again. I think they were level and even.
I need to invest in a clean level and bench scraper. Thanks for all the tips!
Well I cut my straws level to the top of the cake. So then I put the level from one straw to the next. To make sure it is not reating on the cake I push it down a bit until I feel it hit the straws. Gently push mind you. This works great on the layers where you will have another on top to hide the mark (my level is about 6" long). When I cut the straws I cut them the same outside the cake then i pace in the cake, just sometimes they are not actually level when they get in the cake?>? I guess my eyes must be crooked or something. Since I started with the level my cakes have not leaned at all...
Julia
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