This was suggested by someone as a poll..so here goes..
I line my cake pans with both, wax or parchment paper depending on what I have in the house.
Step 1- grease sides and bottom of cake pans
Step 2- place parchment paper or wax paper (cut to fit) in bottom of pan
Step 3- grease paper
Step 4- pour in cake batter
Step 5- tap pan on counter to get out air bubbles
Step 6- bake cake per directions
Step 7- remove baked cake from oven and allow cake to cool in pan for 10 minutes
Step 8- flip cake pan out onto cooling rack
Step 9- peel away paper and allow cake to cool completely
please explain the purpose of the paper. I just either use bake-easy or grease and flour. Seems to be okay, but am I missing something?
I don't think you'll ever see a British recipe where it DOESN'T say to line your pan with baking/silcone paper (parchment)! It's what I've always done and what I'll always do for standard pans. For the novelty/character pans I just use baking spray and pastry brush it into all the nook & crannies - I never flour though, don't see the point, baking spray works perfectly fine on its own!
I started using the Cake Release by Wilton...My cakes never turned out so clean and smooth-I always use to have problems with crumbs when frosting, but not anymore!!!!!!
do you only use parchment on the bottom of the pan. Can it be used ont he sides too?
I have never used anything to line it. I used to always use shortning and flour or spray until someone said she used shortning and sugar. I tried it and LOVE it
Mel!
please explain the purpose of the paper. I just either use bake-easy or grease and flour. Seems to be okay, but am I missing something?
The purpose of the paper is to have your cakes come out of the pan much easier no worries about them sticking to the bottom of the pan...of course this will not work with character pans.
do you only use parchment on the bottom of the pan. Can it be used ont he sides too?
Never tried it on the sides, I usually grease those up pretty good so I have never had a problem with a cake sticking to the sides.
I lightly use spray cooking oil, brush it on smoothly with a pastry brush, and place wax paper on bottom of pan, cut to fit a little smaller than pan border. I flour bottom and sides of pan & tap out the excess. Haven't had a cake stick in 10 years 
I feel that the paper gives a nice golden coat to the cake 'bottom' which then becomes its 'top'
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