Hi, I was wondering if any one can give a a few pointer od how to get round cakes perfectly round like some ive seen in pictures here.Im new to cake decorating and i have made a round 3 tier cake but the bottom layer was styrofoam and the other top didnot come out as round as i wanted. Could it be the pans im using. I want to make a 3 tier cake for my aunt's surprise anniversary party the 21st of feb and i want it to be as perfect as can be. CAN ANY ONE HELP!!!!!!!!!!!!!!!!!!! 
I looked at a couple of your stacked cake pics. When you level them, do you turn the top layer upside down, so the middle of the tier (where the filling is) are the two cut sides of the cake? Meaning, the bottom tier is sitting "butt side down" and the top tier is sitting "butt side up" giving you a perfect flat cake top. The cakes I looked at seemed to have a very rounded top. 
The wilton pans tend to have a flared side on the pan instead of being perfectly straight up and down. This can be a real pain when trying to put them together and when trying to ice them.
My first advice is to get some Magic Line pans and ditch the wilton ones.
Until you can do that, what I did when I had to use a wilton pan was freeze it ... then stood it on it's side (like a wheel), used a sharp paring knife and cut the flare off until it was a perfect 90 degree angle.
In general, I thought your cakes looked very nice. The rounded tops were the only thing that really caught my eye.
I agree with the others that the Wilton pans are rounded and not the best choice to use. But like you I also have all the Wilton pans. I bought a lot of them prior to figuring out that they were not the best to use. So at this point I am stuck using them.
I don't get mine as sharp as others on here but what did help me out tremendously was using Sugarshack's method to icing my cakes. Her methods made my edges look tons better. The less BC you use under your MMF will make a difference too. It's harder to get sharp edges when you use alot of BC. I still use more than most under their MMF but it's thin enough to make sharp edges.
Hope this helps!!!
Ya'll are right on as always. I've used both Wilton and Magic Line pans. The Magic line are so much better! If you only have the wilton pans, don't despare. My round cakes really improved when I got a turntable. I had been leveling, trimming, etc. but my cakes were not straight and level enough. The turntable makes it so much easier.
Do you level your cakes? Cutting off the rounded top to make it flat? Sometimes if you cut down the baking temperature and bake a bit longer, that will make them more level as well.
Also, I know how much everyone hate's Wilton, but the baking strips when soaked and wrapped arond your pan do help with even baking. I used to use those, but since I found out about cutting the temp down, I don't use them anymore.
As soon as I saw you use Wilton pans, I knew people would advise against them. I have always used Wilton until I bought a couple Fad Daddio's a few weeks ago and I can't tell a lot of difference in them. Wilton pans aren't necessarily a recipe for failure, so I don't think that is the main issue. Take a look at tonedna's youtube video about icing a buttercream cake smoothly. If the buttercream is not smooth, the fondant will not look smooth either. Also, refridgerate your cake after you put buttercream on it and before you apply fondant. It will help it to hold it's shape.
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