When you line a baking pan with parchment paper, do you also grease and flour? I've been using the CC pan grease both on the pan and on top of the parchment paper, but wonder if this is an unnecessary step. Today for the first time I'm doing two full sheet cakes using composite pan extenders. Time is short and I don't want to screw this up and have to rebake.

Parchment and batter is all you need.

Worked like a charm; thanks! Now, how does one person flip one of these beasts when the pans are hot? I laid more parchment on the top, inverted a sheet pan over it, and then flipped. Well, maybe it was more like flip-flopped . The first one did better than the second--the cake sort of slid/compressed to one side. I wanted them flipped while hot to help flatten the top. (I think they were slightly over-baked because they got done while I was registering for the ICES Convention.). Maybe next time I'll try using a big towel for insulation.