What is the easiest way to get your cake out of the pan (11x15 pan). Flip it over, level and flip back on your cake board without breaking it up?? It seems like I always tear my cake and this time I have to bake another because it broke in 4 big pieces...... 
Thanks!!!!!!
Heather
What do you use to coat your pan with? I always put mine cool in the for about 10 in the pan. Put paper towels on my cooling rack, turn it over onto the top of the cake pan, then flip the whole thing over and lift off the pan. Then after it cools completely I turn it over so the top is facing up. The paper towels help so the rack doesn't leave hash marks on the top of the cake. Hope this helps!!!
I bake my cakes at a lower temperature than most recipes call for...about 310. So the cake doesn't crown very much, and I rarely have to level them. They aren't absolutely flat, but pretty good. I will flip the cake onto a wire rack. When it's cooled, I flip it onto another wire rack. I postion my cake board on top of this, and then flip again. The cake is always supported, so it never breaks.
I put my cooling rack over the pan and then flip it out. Once the whole thing has cooled I flip it onto a cake board and then level it. Or, I have turned it out onto parchment, leveled and then put it on the cake board. I haven't had a cake break on me yet (knock on wood!)
Generally once I have let the cake set in the pan for about 5-10 minutes, I take a cooling rack and put it directly on the cake and (holding tightly), flip it out - leaving the cake pan on it for a few more minutes. When it's time to flip it over again, I basically sandwich it between the rack and a cake circle. Basically I always keep even pressure on the cake.
If I am baking a larger cake that is light and airy and I know will break easily, I spray my cooling rack with pam, flip the cake out onto it - let it cool and then slide a cake board between the cooling rack and the cake.
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