why is it that if i grease and flour a 9 in round wilton cake pan sometimes it burns and sometimes it doesnt?
HELP!!! i am going to throw them out a window soon! 
. Really difficult to get a level cake when the pan is concave 
I have only wilton pans and never had a problem baking with them. I do always need to level my cakes but never had a problem with burning.
I thought the same thing as pianocat... Does your oven have a "hot spot" that's consistently hotter than other parts? I had an oven that was always hotter at the back left corner, so I had to watch things that were there a little closer. It also might be cycling on and off too much, or the temperature might not be holding at what the oven temp is set for.
You might want to get a couple of oven thermometers and put them in different parts of the oven, then look to see what's going on in there.
I use mostly Wilton pans and don't have the same problem with the burning, by the way.
I have wilton pans and I use parchment paper on the bottom and never had burning. Maybe you could try that?
I also have wilton pans and have never had a problem with burning or being concave. I try to fill my pans a bit higher so I can press level them with a heavy cutting board when I take them out of the oven.
I read that somone had a problem with burning when they used a butter added shortening/can spray for coating/flouring.
I agree that maybe your oven may be cycling on too often at times and may be scorching the cake then. are they dry and burnt or just burnt on the outside and still moist?
I have only Wilton cake pans and I have NEVER had any problems! I use cake release and go it come out nearly perfect every time! It might be your oven.
A- Do you have any other pans that do not cause problems , i.e. magic line? If you do, then it more than likely isn't your oven.
B- If you are using only Wilton's, then the get oven thermometers, and check to see what is going on. Actually, a good idea because even good ovens can go wonky over time.
C- Use parchment paper liners. Even with a good oven and magic line pans, life is much easier if you do.
thank you every body!!! i did check the oven for hotspots, and it runs off 25 degrees... so i am ontop of that. My yellow comes out fine, the white was a little crispy but still moist, the chocolate was perfect, and the peanut butter cake was crispy! all moist, but some were a little more done on the edges.... so i am perplexed. maybe it is the lighter colored cakes get browner? i just find myself checking them every 3 minutes or so...
Yeah, every cake recipe is going to bake differently...I don't even look at the clock anymore, I just tell when it's done when it's done. I forgot to say that I don't even grease my pans at all, I use parchment on the bottoms, then run a knife around the edges to loosen them when it's time to de-pan them.
scoutmamma.. What temp do you bake at ? I bake everything at 325,for just little longer.
i do bake at 325, and i dont clock them anymore either... i just look and see when they are done. Now i made a red velvet last night and it came out perfect, SAME PANS. So i am stumped. maybe i just didnt keep a good eye on them. thank you everyone for your help. it is nice to know you have friends when you need them!
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