Cake Baking Problem!!!please Help
Baking By Michelle46 Updated 20 Mar 2011 , 5:36am by cake_architect
Every now and then when I stack and frost a cake and cover it with the fondant it looks like one side of the cake is sinking in. Like I used a slightly smaller pan then the other. The sides are not straight. why is this.. Is it the pans I'm using?
Hope I'm explaining this right... 
Look at the bottom tier left side
Maybe try using a bench scraper or something along those lines to make sure your buttercream is even and straight along the sides first? I use ganache under my fondant. I find it easier to get it straight and smooth and not have to worry about it squishing or moving when I'm smoothing the fondant. Your cakes may not be perfectly straight up and down out of the pan, depending on which ones you're using. Some of the pans are slightly wider at the top.
Thanks so much
I tried to post a picture of it. But it won't work. It's the little prince Baby shower cake in my album
You were right!!! It's the pan. I look at it and measured it. And your right!!!! Thank You Again! 
Yes I do. Sorry I'm new at all this.. What do you mean by nest?
You answered your own question.
If the cake pans are wider at the top and narrower at the bottom they can "nest" because the smaller diameter of the cake pan bottom will fit inside the larger diameter opening at the top of the pan.
Straight sided pans can only be stacked one on top of another because their diameter is the same top to bottom.
HTH
Jan
what brand of pans are the best?
I think that depends on how much disposable income you have and the volume of baking you're going to do.
I have multiple sets (with dupes of the ones I use most to speed up baking) of the Wilton straight sided decorator preferred pans (in sheet cakes, rounds, hearts and contour).
I also have performance pan sets (with dupes of the ones I use most) in rounds (2 & 3") and oval.
Using 40% off coupons from Hobby Lobby & Michaels, these pans were reasonably priced and perfectly suitable for my hobby baking. If I were intending to start a business, I would invest in commercial quality pans that could stand up to years of everyday usage - but that's not my situation.
HTH
ditto the Magic Line pans. It's what cake pans all want to be when they grow up.
love it! and i love my magic line's too 
i have two sets of 3" round (6/8/10/12) and one set of 3" square (6/8/10). the rounds bake up really nice but i haven't had a chance to use my squares yet. hth!
Quote by @%username% on %date%
%body%