I am making a 5 tier birthday cake for Sunday. I made the white butter cake recipe from Whimsical bakehouse. My 10" tier came out beautifully. I used pillsbury baking spray w/flour to grease my pan but ran out. The remaining tiers I used butter and dusted with flour. When I flipped out the remaining tiers unto a cooling rack, the beautiful golden straight edges just started peeling off right before my eyes!!!! 
One tier lost its entire smooth crusty top. I know I can cover it up with a crumb coat, but what on earth did I do wrong?? 
Ever happen to anyone??? Future advice???
I have never had any problem with this since I started using the homemade cake release that I found from this site. It is like the flour spray's that you buy in the store only 100% better! All you do is mix equal parts Crisco, flour and oil in a food processor and brush it on your pans. Cakes come out like a dream.... 
P. S. Tons cheaper and you never run out because you can always "whip up" some more!
Great tip! Thanks! I used the Pam with flour spray on my cakes recently and had the sides kind of collapse on the top. I had this ridge around the edge. I don't know if that makes sense, but I had to cut a lot off the top to compensate.
sounds like u used too much spray.. spray can have the tendency to "fry" the edges and raise up on the sides to make it heavy..
that being said, I use bakers joy (like pam with flour) but to me its less greasy. i have also used the homemade pan coat
Well................I have to say I have never had that problem. Knock on wood. But I use Wilton's Cake Release. It does a good job, just have to make sure you don't leave the cake in the pan too long or will stick.
Nancy
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