i baked a 10, 8, 6 cake my 10 inche tuck to the pan. sprayed pans with PAM. baked a second 10 in. used crisco, stuck again. baked my third using crisco and flour in the pan, stucke yet again around the edges. can i cut and fix this bottom tier or should i start all over again? help! never had this problem before
I prefer the Pam with flour as well. Depending on the pan I'm using as well as the recipe, I may or may not line the bottom with parchment.
Your problem sounds more like your pan - is it a good heavy gauge pan or a thin cheap one?
I know with my Magic Line pans, I only have to spray them and everything pops out just fine. I've chucked all my Wilton pans except for a couple non-stick.
I have a sure-fire way to keep cakes from sticking in the pan. Of course use your Pam for baking or the shortening with flour. Then after they are done baking only cool them for 10 minutes Literally, 10 minutes set a timer. Use potholders (your pan will still be hot) run a knife around the edge and dump it onto a cooling rack and let it finish cooling.
The reason is that 10 minutes allows the steam to escape. Any more than that gluton starts to form and will hold your cake in the pan.
Try it, it really does work 
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