I made a three layer cake circle all the layers were from two identical (sp) pans. Two layers were a stawberry cake mix and two were french vanilla. The two strawberry layers were the same size but the french vanilla was about a 1/4 inch smaller circle. SoIt was terrible to frost because the french vanilla one was in the middle. So my question is Why on earth was the one layer smaller? they came from the same pan!
Could someone please help me. I can't figure out why it would do that.
Thanks

I'm guessing on this one, but maybe the vanilla cooked differently than the strawberry.. It's probably the same as the chocolate cooking quicker than the vanilla. maybe this will bump you and somebody w/more experience can help..

Some cakes will shrink when they bake. Different labels, different oven temps, all will effect the outcome. It isn't much problem if they are all the same kind.

When the one in the middle is smaller, just use the icing tip to lay a thicker band of icing over the smaller layer. Then if you crumb coat you can work on an even side. Fill in the gaps before you start working on the cake.

I think it's just because the batter might have been a diffferent texture/consistency and probably baked differently.