So i have a question... I use the wilton chart for hwo many cups of batter you need for the cake pans (2" cake pans)... and i always feel like after cutting off the dome they are really short...def not 2". does anyone else have this problem? i especially feel this way abotu cakes i dont tort or fill...like sheet cakes! any help would be awesome!

I like to cut the dome off my cakes while they are still in the pan.

When you take the cake out of the oven, use a cookie sheet to mash down on the cake so that it's even with the top of the pan. You'll still need to level it to get it perfect, but you'll waste less cake.