Never had a problem with the Wilton's cake release, works like a charm EVERY time I use it...don't have the patience to deal with parchment paper...not needed when you use the cake release from Wilton's

I use the homemade release (thirds of each - flour, oil, shortning) and then use the method JanH describes. I NEVER have any problems, and I don't have to use parchment either. I am all about the cheapest way to do it!

You can also used waxed paper instead of parchment. It's a fraction of the price. Using some paper lining is pretty much a guarantee that your cake will come out in one piece. It's worth the tiny bother to me because I never have to rebake or deal with missing edges or cracks.

And as to the bother of it, Once a month or so, whenever I have some free time, I sit down and pre-cut stacks of waxed paper circles (several at a time) in various sizes. Then whenever I need one throughout the month, I just pull it from the stack.

I whip together:
1 cup All Purpose flour
1 cup Crisco (not butter flavor)
1/2 cup vegetable oil
Brush it inside your pans (don't forget the sides) and your cakes will practically slide out.

I turn mine out pretty much immediately and have no problem. I line the bottom of the pan with parchment and spray the sides with Baker's Joy. I lay the cooling rack on top of the cake, pick up both the pan and the rack together, flip it over and then lift the pan off of the inverted cake. I've never lost a cake.

I use wiltons cake release, it works wonderful as long as you use enough. Ive tried the parchment and pam and all that good stuff but nothing seems to work as well.