I am hoping all of you skilled people can help. I purchased an 8" I believe Wilton pan and both times the bottom or the top, whichever way you look at it sticks to the bottom of the pan. I greased with Crisco and floured the pan. My Wilton instructor says to wait 10 minutes and they it pops right out no problem. Unfortunately not for me. Any other tips, suggestions? Thanks in advance for your help! 
I had the same thing happen to me and the best thing that you can do is to put wax paper at the bottom of your pan. Just spray the whole thing with PAM lightly and put acircle of wax paper on the bottom. Pour your batter in and like your instructor said wait exactly ten minutes. I time it on the kitchen timer. Your cake will fall right out of the pan.
Believe me, after three cakes cracking in a row, I was at my wit's end until I tried this. It has never failed me since.
I have the best luck using either baking spray or crisco alone, no flour. And invert it from the pan within 5 minutes and it should come out easier.
I've also heard that if you can tell the cake is sticking while you're trying to flip it out, you can lightly heat the bottom of the cake pan with your stove burner for a few seconds to get it to come out.
If you still get cake stuck to the pan, you can scrape it off with a spatula and place it back on the cake. Usually it will stick after it cools.
(I just don't like to mess with wax or parchment paper - I'm too lazy!)
I had that problem all the time and it seemed like the larger the pan, the worse it stuck. I knew I could do the parchment paper trick, but that's too much of a pain for me so I started using pan grease. You can buy it from Wilton (I think theirs is called Cake Release) or other brands but what I found is making it myself is cheap and easy! All you do is take a cup of veggie oil, cup of shortening, and 3/4 cup of flour (you can adjust the flour as you see fit but I found a whole cup is too much) and whisk it all together until it is nice and creamy and using a pastry brush (I found a two pack of silicone ones at Walmart for a buck!) coat the entire inside of your pan with a somewhat thin layer. You don't want it too thick but make sure every spot is coated. I swear by the stuff and I haven't had a cake stick sense!
HTH,
HeatherMari
You can also use parchment paper instead of wax. Although I don't and have never had one stick (knock, knock on wood). Are you putting a good coat of Crisco and flour in your pan? You should not be able to see the pan just a dusting of flour.
HTH
Melissa
I use Wilton's Cake Release, and have recently started using their spray version (not sure what it is called - but bought it at the craft store). I love both of these!! The only reason I have switched is laziness - it is quicker to spray the pan then to brush the cake release on it.
~Chelle
Cisco has a spray and there is Baker's Joy they both work fine for me, I have also used Wilton cake release but that is alittle pricey.
I use Wilton's Cake Release. Up until I started doing this for profit I always used Baker's Joy because that's all my mother bought, but now I use Wilton's. I still have a bit stick to the center but I think that is because I wait up to 2 hours before removing it from the pan... I do this for two reasons 1) it tends to break into pieces if I don't if it's a large cake 2) I find it has more crumbs if I remove it too soon.
I plan on trying the Pan Grease method soon, which is equal parts of Crisco, Flour and Oil. Most recommend 1 cup of each, some use 1/2 cup of each, some make large batches and store it in the clean crisco container in the pantry. They said (they meaning CC'ers) it's great!!! and it's highly recommended by most.
I had this same problem with a cake 2 weeks ago. Only I lost a 12x15 size cake. The veggie oil, flour and shortning is the absolute best. I posted my problem on this site and this is the answer someone gave me. I will never use pam again. This also keeps for a long time.
good luck
jen
I usually use both parchment paper and wilton cake release. I brush the cake release on the bottom, then I cut out a circle of parchment paper to fit the bottom of the pan and I brush a little more cake release on top of that and on the sides of the pan. My cakes come out perfectly. Before when I was using only cake release, the middle stuck a little bit, but I haven't had any trouble since. It take a little more time but its worth it to me.
I said I used Cake Release but I just looked at it and it's the Wilton Bake Easy SPRAY.... it works alright but I'm thinking of changing to the pan grease lol as soon as I'm in my own kitchen and can store my stuff how I want lol
Generic Walmart pan spray, heavy spray. It's all I use anymore, because the cakes come out so easy. I wait about 5 minutes, use a leveler across the top (love scraps!), put a board over the top, flip. I wait about another 10-15 minutes before taking the pan off.
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