My sons b-day is in 3 weeks. I decided to make his cake, I have no experience at all. I went and bought a huge kit and it looked easy. Today for the first time I practiced making one, it was a disaster!!
After the cake was cooked i flipped it over and the top layer broke and my second one I left it too long and it shrunk. What can I do to avoid this?
Second problem I bought wiltons icing mix, YUCK!!! It was way too sweet, discusting! I know icing is sweet but that was way to sweet that it almost made me gag! Anyone know of a better recipe thats not that sweet?
3 rd problem. It was hard to get an even layer around the cake what can I do? Another question is I bought a wilton pan, when i pour the mix do I fill it to the top half way? Please someone help me. I registered to take the wiltons class but its not till feburary and my sons b-day is in 3 weeks
I am not sure which kit you used, but I will try to help. Make sure when you go to flip it, that you hold the cooling rack right on the top and then turn it over. It has less room to break if you do it this way. Also make sure you grease the pan well.
As for the icing. use the Wilton recipe. It's made with Crisco and it's super easy to make and work with. I am sure it is on this site in recipes.
To fill the pan, I usually fill it at about 2/3 full. I would rather it raise above the pan and have to level it, than to have a dinky little cake. They make levelers tha tyou can buy to make sure the cake is flat. Also, something you learn in the Wilton class, is to use VIVA papertowels to smooth the icing. It has to be VIVA because they have no pattern. You just lay the paper towel over the cake and run your hands over it until it's smooth.
I hope this helps you!
Ok, don't panic! First of all, what pan are you using? Is it a character pan, sheet pan, what size? Second, I use the Wilton 1/2 butter 1/2 shortening icing recipe and everyone loves it (I'll write it out below). Try it and see what you think. You can start with a single batch to test out but I almost always make it in double batches. Lastly, I'm not quite sure what you mean about getting an even layer around the cake. Do you mean an even layer of icing? If so, I use a nice large angled Wilton metal icing spatula to apply the icing and get it as smooth as I can then I take a plastic bowl scraper (some people use real wide putty knives), run it under hot water, and smooth the rest of the icing that way. It will take off any excess icing and give you a nice smooth finish. Mostly it is just trial and error. You'll get the hang of it!
PM me if you want also if you have any other questions (or to answer mine).
HeatherMari
1/2 butter 1/2 shortening buttercream
(single batch)
1/2 cup butter (I used salted. Cuts down on the sweetness)
1/2 cup shortening
4 cups (1 pound) powdered sugar
3-4 tablespoons water (depending on desired consistency)
1 tablespoon meringue powder
1-2 teaspoons vanilla or flavoring of choice
Cream together butter and shortening. Add sugar, meringue power, water & flavoring. Mix well. Add more water to thin icing to desired consistency.
Ok.. I will help with what I can... everyone else can step in on the other, the more ideas the better. As for buttercream icing the recipe I use is 1/2 stick butter 1/2 crisco (plain kind, not butter) 2 lb bag of confectioner's sugar, flavoring... always do vanilla and another flavor of your choice. This I do free pour but you need to do it to your taste... too much, too sweet, not enough, not good 
You will need to use milk or ice water for consistency or your mixer will get mad... you need to thin it out to the point that it looks like icing, but not too runny, a little goes a long way, remember you can always add, but can't take it out. If you feel you have used too much liquid (milk/water and flavorings all count) then add more confectioner's sugar.
If you turn your cake out too soon, it will break, so my method is, put foil over my board, wait 5 minutes, place the board over my pan, and flip it onto it... without removing the pan.. you need to wait until it is cool. I did read somewhere that if you happen to let it cool too long, put it back in the oven enough to warm it, not cook it and it should release.
Wilton also makes bake even strips that you can soak in water and pin around your pans to get a more even bake. My theory on filling is 2/3, but no more, or it will overflow.. never fill it to the top unless you have something to put under in the oven, because it will make a huge mess!
I think I answered what I could, I hope this somewhat helps. Have you ever used the wilton.com site.. they have recipes on there too for their icing, which I find tastes nothing like what you buy premade of theirs... good luck and remember cake decorating is an art.. so have patience, it will all work out. The 1st cake I did for my daughter was the Dora pan and the star cavity pan, it took me over 6 hours to get the thing right... now i could do it in my sleep, I think HAPPY BAKING!
Hey there, Well lets see if I can help..
1. Cake was not cooled enough, then 2nd one was cooled to long.
use a cake release,(Walmart sells itback by cake supplies) or look onsite to make your own. If you do not want to use the release,crisco the bottom then flour 2 tbs or so, shake out the extra and throw out.if you have any shine use a finger and reapply crisco and use more flour.
2. Look onsite for the crusting buttercream it really is not to sweet
3.Even layer can be baking strips,they seem to help this problem,or..have you checked the leval of your oven?
Most pans (wilton or not) need to be filled at least 1/2 full.
Keep working at it, and soon you will be making great cakes
Also, make sure to take the cake out of the pan after only 10 minutes. When the cake cools too much, it can get stuck to the center of the pan and break or leave you with a big hole in the center, while the rest is stuck to the pan.
Everyone here has given you great advice. Now, go practice, take your time, and remember that the purpose of practice is to make sure that when the real cake is presented, it is perfect.
And take a picture to send to us!
Theresa
To insure perfect popping out of the pan, grease heavily. 
Not lightly. Never fails.
Be sure to tap the pan and smack it on the coutertop so that all the air bubbles get out. . .
And make sure it is COMPLETELY cooked before taking it out.
Wait 10 minutes before popping out of the pan. Use a paring knife to make sure the circumference is clear of any sticking.
When you're going to flip it over, take another flat object and place it on the top. Flip over. Tap the pan hard and take it from the sides and lift. You should have no problems. HTH.
Oh, also, you can wrap a really cold towel aroudn the circumference of the pan to prevent cracking.
Ok mcalhoun . . . breath slowly!! I'm sure your cake will be fine. It justs seems a little overwhelming at first!
Before you add flour to your icing recipe, TASTE IT!! I, like others here, use the Wilton Buttercream recipe, but use 1/2 shortening and 1/2 margarine instead of all shortening. The salt in the margarine cuts down on the sweetness.
Make sure you post your cake when you're done! This is a great forum for encouragement! Good luck!! 
Everyone gave really good advice. All I can think to add is homemade cake release/ pan greaser recipe.
1 lb. crisco<regular not butter type>
1 lb. vegtable oil, <liquid kind>
1 cup flour.
Cream the crisco and the veg. oil till smooth and blended well. Then add flour till also smooth. This keeps for 4 to 6 months in a closed container like tupperware or ziplock or whatever you use for leftovers and that type thing.
Brush this on all your cake pans before you fill it with batter. Never had a cake stick yet with this recipe. Hope we were all a great help to you.
The buttercream recipe folks have given you is a nice compromise between taste and ease of use. I think you will like it. Also a pinch of salt will reduce the sweetness.
The bake even strips will help you get a nice flat cake. If your cake has a hump or is sunken it is definitely worth leveling the cake. You can use a bread knife if you don't have a cake leveler. When you go to frost you cake put the bottom of the cake layer up so you have a really nice flat surface.
As folks have mentioned, don't just flip the cake pan over. Put your cooling rack (or your plate if you don't have a rack) on top of your cake pan and then flip. If you have to use a plate put some wax or parchment paper on it. A moist warm cake will have a tendency to stick to most surfaces.
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