Hiya everyone!! I am newbie here! A good friend of mine told me about this site, she's also into cake decorating as well.
Anyways, I am Melissa aka Mel! 
I live in Indiana, and have done a few cakes so far for actual events! I've done a cake for a 50th birthday, a 2 year old strawberry shortcake cake, and recently my very first wedding cake for my sister's wedding!
Well, I am having a big issue with getting the cakes to release from the pans! I've even bought the wilton cake pans, the bake release, taken the spatula around the edges.. etc. Well, still some of them are NOT coming out all intact! I am not sure what I am doing wrong here! I've tried when the cake first comes out, and have tried waiting till the cake cools some, and then have waited till it cools completely!
So, what would you recommend me trying? I tried doing a character cake just for practice, and it was a total disaster!! I couldn't get it to come out of the pan at all!! 
So, any suggestions would be wonderful!!!
Thanks tons!!
Melissa
Welcome to CC! What part of Indiana are you?
I grease-only, no flour in my pans. Be sure it's pretty thick ... don't be afraid to use it. My preferred products, in order of preference, are: CK Brand Pan Grease / Wilton Brand Cake Release / Plain 'ole Crisco.
Are you doing scratch or box baking? Is your oven temp accurate? It may be baking a little hot and that might contribute to it.
As you buy new pans, I strongly urge you to get Magic Lines. I rarely RARELY have cake-sticking problems, but when I do run into it, it's in a wilton pan.
The traditional way is to grease and flour.
I personally don't care for the cake release either.
I do what my mother always did: Trace the pan on a piece of wax paper, cut it out and line the pan. If you trace it with a craft knife on a newspaper or something so you don't scratch the counter, you get the tracing and cutting done all at once. I started using a spice shaker with flour in it and shake a little flour on the bottom of the pan first, then put the wax paper in. When my cakes are cool, I jiggle the pan a little until the whole cake appears to be unstuck, flip it onto my cake board and remove the pan, then peel off the wax paper.
For the character pans, try spraying with Pam or other vegetable oil spray and then flour the pan. I do the same with my round pans and have no trouble but if you're still having sticking problems you can try putting parchment paper in the bottom of your pans. Prep the sides, still. Welcome to CC. You'll learn a mountain of stuff from these very experienced people here!! I know I have! 
I think maybe the cakes might be too cool when you go to take them out of the pans. Try letting them sit for only 10-15 minutes. If they have already cooled you can always try heating them on the stove for a little bit to warm them.
We always use Pam with flour or Bakers Secret - they are veg spray with the flour right in it. I tend to soak the bottom of the pan and mist the sides. If you spray the sides too much - the cake will get crunchy. A piece of parchment paper in the bottom of the pan helps too, although you can't do that in a character pan.
GOOD LUCK!!
I have had good luck with Pam for baking (it has the flour in the spray). I really like it, because it's so easy. The only thing I'd warn you to do, is hold your breath when you do it and wait until it all settles out of the air before you breathe in again. It always seems to really irritate my throat/chest if I accidentally breathe it in. (I have asthma, so I may just be more sensitive.) But, I use this in my character pans, Wilton pans, whatever and it works just fine!
Good luck!
btw, you'll love this place! It's very inspirational to us newbies!
Hi. I'm also a newbie, but I found a great recipe for cake release somewhere online -??.
All you do is combine 4 T. of flour, 4 T. of shortening, and 4 T. of oil-any cooking oil- and whip up into a cream mixture. Then, whenever you need it, just use a pastry brush and brush it on your pans. I don't do it very thickly, but I make sure the pan is covered. So far, I love it. I never have to use the spray or flour mess anymore. Plus, its a lot cheaper than those expensive sprays and cake releases. You can store in an airtight container. I don't refrigerate it either.
HTH
Denise
Bakers Joy Spray is the best. I PROMISE that will work. Especially on the character pans. Its super easy too (I am all about that).
Yes, that recipe has been floating around for years Some people in very humid locations also add an equal part of cornstarch.
I prefere to keep mine in the frig......I think it makes it much easier to spread /cover a pan.
Any amount can be made. Some people who bake a lot use a cup of each ingredient. When I had my shop that's what I did. I always made it with the whire whip on the KA, allowing it to mix on slow for up to 5 minutes.
I have a feeling the reason the cakes are sticking in the pan is you are not coating the pan enough. You have to be very generous w/the pan coating/spray. It's best to turn them out of the pan after about 5 minutes of cooling but not more than 15 minutes.
I just recently ran out of Pam for baking, and had to use shortening with flour, and let me tell you, I will never go back! Since I have started generously greasing, and then flouring, my cakes have come out better than ever. I know it takes longer, but it is SO worth it.
I always use Crisco spray with flour. Never have a problem with cakes sticking. As others have said, you must be generous - especially in those little crevices. Wait no longer than 10 minutes before turning the cake out of the pan. Don't do it right away, though, or the cake may break.
I personally will NOT use Pam spray again. As mentioned above, it leaves the edges of the cakes 'crunchy' and I noticed the sides of the cakes looked like SpongeBob SquarePants! Lots of 'air holes' ... not in the cake, but on the sides.
never. ever. again.
I haven't used flour in over 20 years. Cakes rise higher and pop out cleaner without it. No "flour film" on the cake to create cake crumbs.
I personally will NOT use Pam spray again. As mentioned above, it leaves the edges of the cakes 'crunchy' and I noticed the sides of the cakes looked like SpongeBob SquarePants! Lots of 'air holes' ... not in the cake, but on the sides.
never. ever. again.
I haven't used flour in over 20 years. Cakes rise higher and pop out cleaner without it. No "flour film" on the cake to create cake crumbs.
I had the same issues with Bakers Joy. Since switching to Crisco spray with flour, I no longer have spongebob syndrome! I only spray a light coating on the sides. The sides aren't 'crunchy', but they're nice and firm for easier icing.
Wow, thanks so much for all the advice!!! You all "ROCK"!!!
I think after reading all these responses I've found my problem!! I don't use enough spray, oil,.. etc. I was always afraid of putting to much! Well, now I know to be more generous with it!! I am gonna try several of the suggestions, to see what works best for me!!
Thanks so much again!!!!
Melissa
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