Ive just tried to use this tin and it was a total disaster. I put as much lining paper into the tin as possible but it is an impossible shape to line, also the wings are a lot shallower than the rest of the plane so the wings had a horrible hard crust on top whereas the body of the plane didnt. I left it in the tin for 10 mins or so but when I tried to get it out it completely fell apart and half of it was left in the tin - any suggestions? Do the release sprays work or are they a waste of money? Perhaps I should have brushed it with oil? ANy suggestions please?

Oh I wish I had a tip for you but I'll give you a little bump. I'm married to a commercial pilot and would love to make him an airplane cake! Hopefully someone can help!!!!

I use the Wilton Cake Release and have never had a problem...I love it. I just squeeze a little in the pan and use a pastry brush to spread it making sure I get it in the corners. My cake always comes right out!

I use PAM baking spray and have NEVER had a problem.

Do you have a link to the pan you are referring to?

Heres a picture of the cake tin, you might be able to see that the wings are more shallow than the rest - maybe I should cut the wings out of the tin half way through cooking to stop it being over-cooked.