I just got my set today and couldn't believe the instructions re serving amounts and batter each cake takes. So, me the ever doubting Thomas, went a filled the pans with cups of water and then did my usual grid trick on the bottom of the pans and I found the following to be true:

Smallest pillow takes 5c batter per cake (2.5 in each half) and serves 12 party - 18 wedding
Medium pillow takes 11c batter per cake (5.5 each half) and serves 24 party - 36 wedding
Large pillow takes 22c batter per cake (11 each half) and serves 50 party - 70 wedding

The Wilton info they provide is way off in both regards (except the servings for the smallest tier). I just don't get how they came up with those numbers?!
I hope that helps someone and prevents customers complaining there wasn't enough cake!

http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm

I don't know what is listed on the pan insert but on their website they have:

6-3/4 x 6-3/4" - 19 servings - 2.5 cups batter
10 x 10" - 40 servings - 5.5 cups batter
13-1/4 x 13-1/4" - 88 - servings - 10 cups batter

Thanks for the info. I had though seriously about getting those pans but people said that they tend to be dry and crumbly on the thinner edges. Please, let me know how they work out for you. I am still tempted to get a set and try them.

Thanks.

On there website it says the instructios are wrong

Here is the link with the correct instructions

http://www.wilton.com/store/site/product.cfm?id=F3A66668-1E0B-C910-EA50160F8D670F7A&killnav=1

http://www.wilton.com/downloads/paninstructions/2105-0575.pdf

I was a little ticked with these pans also. I don't know how in the world the pillow cake on the front of the pan with those pans. The edges were great either. Luckily, it was for a birthday party and not a wedding. So, I'm going to make myself get comfortable carving the pillows in the future. I used a 40% off coupon, but I wish I could have taken those pans back. I would love to see cake pics of others who have used this pan.

I agree; the pictures on the pan cover sheet are deceptive. Wilton has a how-to video and the cake produced on the video looks NOTHING like the finished product on display. I wish I had read some of these reviews before opening the pans! Oh well, that's cake!

I was wondering if the smallest pan would give the best effect. It seems like those pics of people's cakes, seem to look most like a pillow. The larger ones, not so much. Anyone try just the smallest pan?

I just tried the pans tonight...I should have read more about the batter amounts being wrong. You'd think Wilton could print some stickers and have the stores stick them on the pan labels or something like that.

I used the middle ones this week and each layer took one cake box and they came out fine

im glad that you guys posted the results are not as expected by looking at the picture on the package, I just bought this set and haven't used it yet, I am planning on making a pillow cake for my friends baby shower and I would think that it was me that screwed it up if they came out funky looking, I will post pictures when I get around to practice this cake, The baby shower is in May so I still have a bit of time.

I bought them and, thankfully, came across the info on Wilton's website about the batter amounts BEFORE using them for the first time. I had very good success with them, although the corners do come out dry. I just make sure that there's enough of the rest of the cake so the corners don't count as part of the servings.

As far as being shaped like the pics -- I think mine came out matching nearly exactly (although, I haven't used the large one yet). This one is the small size: http://cakecentral.com/gallery/1859749
This one is the middle size:
http://cakecentral.com/gallery/1905211

I've made a few pillow cakes with the Wilton pans. Sometimes the corners come out a little dry but I've always gotten compliments on the taste regardless. I recently made all three tiers for the first time. The biggest one had a hard time baking so I had to cut it thinner then I wanted but they still came out looking great and got rave reviews flavor wise! I will post pictures next time I can get on a computer

Dear Wilton,
These are the cheapest made and worst pans that I have ever bought. I will never waste any more of my money on your pans. Fat Daddio's all the way. What a waste of my time and money trying to use these.The big one sinks in the middle even with baking nails and I don't care how much butter and flour you use, they stick.

Mom's Alternate Endings

also bought these, but they came out exactly as the picture and website described .  I used a mud cake recipe in it and the heating core that was supplied with it.  the edged did seem a bit more dry than i would have liked but i just fed it with thinned down raspberry jam, and they worked out well

I bought the pans last year and I think they do fine.  I didn't go by the recommended amount of batter and probably used a little too much but this was one of my first cakes (for my granddaughter's 1st birthday).  I haven't used them since but only because I am trying to perfect some basic techniques.  Although they aren't really necessary as it's not too hard to carve but it certainly cuts out that step!

I have used the pans a few times with no problems.  Make sure you use cake release and they just slide out of the pan. 1 cup canola oil/1 cup shortening/1 cup flour.  Mix oil and shortening til fluffy..add flour on slow speed so it doesn't cover you and then increase speed to medium until it is mixed well.  Store in fridge  in air tight container..you will never go back.  Use pastry brush to spread in  pan.  Make sure you have enough batter in pan so it comes over edge and you can level it off with serrated knife when cool. I flip it out ofp an to cool and cover with plastic to hold in moisture, then put back in pan to level. Also make sure you use heating core (cover with cake release also inside and out)  I bake in a slow oven and the corners do not get hard.  Hope this helps
 

I have used the pans a few times with no problems.  Make sure you use cake release and they just slide out of the pan. 1 cup canola oil/1 cup shortening/1 cup flour.  Mix oil and shortening til fluffy..add flour on slow speed so it doesn't cover you and then increase speed to medium until it is mixed well.  Store in fridge  in air tight container..you will never go back.  Use pastry brush to spread in  pan.  Make sure you have enough batter in pan so it comes over edge and you can level it off with serrated knife when cool. I flip it out ofp an to cool and cover with plastic to hold in moisture, then put back in pan to level. Also make sure you use heating core (cover with cake release also inside and out)  I bake in a slow oven and the corners do not get hard.  Hope this helps
 

We used the large pan and did not have any trouble with it.  . 

I've used the pillow cake pans, and did not have a problem with dried edges.

AI m.thinking of getting these pans..hope.they will work.great for.me after all the inform from you all

beautiful work on those pillow cakes!

Thank you very much!!

[postimage id="3487" thumb="900"] I found the pans to be GREAT and my edges weren't dry because I used a flower nail in the center for all sizes to get even baking and avoid having to over bake. Everybody loved it and I got a lot of orders from that party. Also the Wilton chart is definitly off but I never even used it. I always pour water into my pans to figure out how much batter I would need. HTH

Chefalthea, kkmcmahan, Linda2010, and ShoreTea66, your cakes are beautiful. I too considered purchasing these pans, but after reading the comments about dryness, I'll stick to carving mine.

[postimage id="5135" thumb="900"]This was my first attempt, I didn't have any problems.

Never had any major issues but yes the corners are a bit dry but its ok as there's buttercream on it :) The cake below was my first attempt at a pillow cake with Wilton pans. [postimage id="5145" thumb="900"]