So, I baked a five tier wedding cake. I baked two 14' square layers and when I stacked them during icing.....once was slightly bigger and I had to trim off about an inch of excess! I baked both layers in the same pan! This has never happened to me before. I am thinking it may have to do with how long I cooled the cake in the pan before removing it??? Any ideas?

Yes, it's to do with how long you baked it....  the cake in the oven for longer will have shrunk more.

I just had this problem to so I am very interested in the responses you receive!

AYou can get shrinkage with overheating your batter (activating the flour gluten excessively), baking too long, and IMO also from letting it cool too long in the pan.

Thanks! I'll be careful to be more consistent with batter amounts/baking times/cooling times next cake! Thanks everyone!

AThat's weird. I always leave my cakes in the pan until time to stack and fill. Completely cool. No shrinkage.