The biggest pan I have used is a 10" round pan, and it stuck...I used shortening and flour....I have changed to the wilton cake release.
Should I be lining the bottom of all my pans with baking paper?? I want to use my 14" pan for a baby shower, but am scared to try it alone with the cake release. I have seen a recipe also for cake release somewhere, and since I have to travel a bit to get supplies, I will probably start making it. What does everybody do??

I usually just use the Pam with Flour spray in my pans and it works well. But I also haven't done a cake bigger than 10". So I guess I'm not that much help. I don't think lining it would hurt though. I will probably line my pans when I make my practice wedding cake in a couple of weeks though.

kettlevalleygirl~
I used to use the only the Wilton cake release. Since I found the recipe on this site for cake release( http://cakecentral.com/cake_recipe-1963-Cake-Release.html )it is the ONLY thing I use. So much less expensive to make than to buy the Wilton stuff too. After the cake comes out of the oven I let it sit for 10 minutes to cool a bit then flip it onto a cooling rack. The cake pops right out with NOTHING stuck in the pan.

Long story short...CC cake release just rocks!

I used to grease my pans with shortening, line the bottom with parchment paper, grease the paper and flour the whole pan - all this, because I HATE a cake that sticks.

NOW, since I discovered cake release, it's all I use. I've never had a problem with it, my cakes always come out perfectly. I've used it on large cakes (up to 16" round!) and it still works great.

I use cake release that I make and apply it generously. The recipe I use is very simple, equal part of Flour, Crisco, and Oil and mix it well. I usually make a batch with one cup of each and it stays on the shelf for quite a while.