Stupid question, I know.

If I have a tin with 3" sides and only 1 1/2" of cake in a 10" tin, how do I get it out without breaking it? The last one broke into lots of pieces.

I usually get them out while hot, wrap and freeze. Maybe I need to wait until it cools more?

I let them cool ten minutes, then put a cooling grid on top of the pan and flip the whole thing over so the cake ends up on the grid, lift the pan off, then put another grid on the other side and flip it over so the dome won't make the bottom of the cake crack.

Did you use parchment or wax paper? I can't even imagine baking without parchment. Then you just have to run a knife around the edge and flip it over onto a rack/board.

me neither i love parchment paper and i crisco the sides,

Yep, paper on the bottom, baking spray sides. Sticking isn't the problem. This time, flipping over such a wide, thin layer of cake made it fall to pieces from the bottom of the tin to the cooling rack. I've never had the same problem with smaller tins.

Just wondering of anyone had a trick to get out a thin layer with a large diameter from a high sided tin.

Put a cake circle same size as cake into pan so it is resting on the cake. Holding the cake circle w/ one hand, turn over the pan, so that the cake is being turned out directly onto the cake circle. Then place cooling rack on cake and flip back over and remove the cake circle.

when using parchment paper do you just spray the sides or the bottom as well.

You want to spray the whole pan (sides and bottom), lay the paper on the bottom and spray the paper too. The spray in between the paper and the pan helps to hold the paper in place.