I need to know how much crisco and flour to add to pans for cake baking. I used enough crisco to cover the bottom and sides of the pan, and floured with cake flour and thumped out excess flour into trash. One cake stuck one didn't. I wanted to try removing from pan right after baking to do the thing where some of you wrap the layers in plastic wrap and freeze or refrigerate. ???? Help me please??? 
The homemade cake release recipe on here works great! Just don't leave it in the pan too long...
I spray. I have never had a cake stick yet. The few times that I knew the cake would stick I cut a parchment disk on the bottom.
I also let my cakes cool a little prior to removing them to wrap and freeze them. I do not do it hot as the cake is still too delicate and with my luck I would break it in half.
Good luck
Claire
I use the spray and it works great everytime, even with some of the pans that have designs that tend to stick.
I don't know what the cake release recipe is on this website, but in my wilton class years ago I got this recipe. 1part veg oil, 1 part shortening, 1 part flour. Mix it up and keep it in the fridge. I keep a plastic sandwich bag in it to use as a glove for my hand. Also, cakes will stick if you don't let them cool in the pan first. I usually let it sit for at least 10 minutes.
i just got pam for baking with flour in it today, so i hope next time i bake, i don't have any stickers. for some reason, my last two bakes, everything stuck, but i never had a problem before that... weird. i even had a sticking problem after lining with parchment! 
I use flour and crisco. I have used it for over 10 years now. Early on in my baking I was having some sticking issues, but realized that I was not putting enough crisco. It has to be a very good coating, like turn the silver pan to white, you don't want a sheen, you want a good coat. Then dust with flour and tap out excess. You will never have a sticking problem again.
I hope this helps! 
I just did this with 2 huge 12x18 sheet cakes and they popped out perfectly.
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