Unless you are using Spring-form cake pans, you really should prepare your cake pans properly so that the cake releases evenly and easily from the pan.
To accomplish this, you need 3 things.
1. The cake pan (obviously)
2. Parchment Paper (and a pencil and scissors to trim it to size)
3. Releasing agent. I prefer non-stick cooking spray for the ease of use, but you can also use shortening if you prefer..
Step 1:
Tear a piece of Parchment paper from the roll (or take a folded sheet if that is how it comes). Lay it out on a flat surface and place the cake pan flat side down on the Parchment paper. With a pencil, trace around the bottom of the pan to get the shape.
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Step 2:
Cut the Parchment paper apx a 1/8 of an inch smaller all the way around than the line that you drew. The paper will need to fit down inside the pan, so if you cut right on the line, the paper will be too big when you fit it down in the pan.
Step 3:
Place the paper in the bottom of the pan and then spray the inside wall of the pan with non-stick cooking spray or wipe a thin coating of shortening around the inside wall.