I am making my daughter's bday cake for school tomorrow. Waited til the last minute because we've been without power.I made my usual wasc the chocolate version. I made an 11x15 and had enough for an 6" round single layer as well(that will be for us at her bday dinner). Let it cool the usual amount of time. Anyway, the round came out of the pan no prob. The 11x15 didnt want to come out, I ran a knife along the edges, I smacked it on the counter, I flipped it over and banged the heck out of the bottom, finally I took the cake cardboard laid it on the cake and flipped it over and just left it for a bit. When it came out, there was so much cake stuck to the pan, I lost about 1/3. That never happens to me. I cant level it or there will be nothing left. So I flipped it over because the top was actually nice and smooth thanks to the bake even strips. But then I couldnt get the cardboard off!!!! So now both sides are a crumbly mess. It is now in the freezer trying to get it to firm up and I am baking a layer of chocolate sugar cookie, my plan is to put a nice creamy layer of buttercream on top of the cake, then the cookie layer for a smooth top and frost it all. I think I'll call it Cookies and (s)cream!!!
I had that happen to me one time and I scraped the cake out of the pan, put it back in the cake as best I could and made that the bottom. Once I was done with that surgery, you couldn't tell that the cake started out a mess.
The surgery on the fondant on the top didn't go so well, though. 
It was yucky but they loved the cake.
Elcee do you do anything in the bottom besides parchement paper? Do you grease the bottom of the pan first? Do you grease the parchment paper itself? Or just the sides of the pan? I just started using parchment paper and it was great. Just curious about methods!
monet1895, I grease the sides and a couple of inches around the edge of the bottom of the pan and then lay in the parchment paper. I don't grease the parchment at all. I peel it off the cake as soon as I take it out of the pan.
I do this same thing using Wilton bottled cake release (not the spray), wiping any excess on the parchment and on my flower nail/heating core.
I never have problems with sticking unless I leave the cake sit wayyyyy toooo long in the pan.
RAe
If it's not too late, if you still have the cake that was stuck to the pan you can mix it with the frosting to fill the hole. There's a term for that but I can't remember.
The term is "cake spackle." Cake spackle has saved me numerous times.
If the cake sticks because the pan is totally cold and the pan-grease or butter or whatever has turned solid, you can take a torch to the bottom and rewarm a little. If you don't have a torch, you can heat over a burner until it is a little warm. Usually this melts the grease/butter/spray and the cake will release just fine.
If the cake sticks because the pan is totally cold and the pan-grease or butter or whatever has turned solid, you can take a torch to the bottom and rewarm a little. If you don't have a torch, you can heat over a burner until it is a little warm. Usually this melts the grease/butter/spray and the cake will release just fine.
What a great idea! I will definitely have to remember that. I {almost} always set a time for 10 minutes as soon as I take a cake out of the oven but there are those {almost}s that get me. 
Elcee wrote:
monet1895, I grease the sides and a couple of inches around the edge of the bottom of the pan and then lay in the parchment paper. I don't grease the parchment at all. I peel it off the cake as soon as I take it out of the pan.
I do this same thing using Wilton bottled cake release (not the spray), wiping any excess on the parchment and on my flower nail/heating core.
I never have problems with sticking unless I leave the cake sit wayyyyy toooo long in the pan.
RAe
Rae, I've never tried cake release. It never seemed worth the $ when I always have shortening on hand. Is it worth a try?
I love it. I buy it with Michael's coupons, if there isn't anything else I need. A bottle lasts a long time, too. I think that some conveniences are worth the $--premade fondant, etc.
You can also make your own (I haven't, but others swear by it, too):
Ingredients:
1/4 cup Shortening
1/4 cup Vegetable Oil
1/4 cup All Purpose Flour
Instructions:
Combine all ingredients and store in an airtight container. Can be kept for three months and does not need refrigeration.
HTH
Rae
Does anyone else use the non-stick spray with flour in it?? It's all I use and in the few years I have been doing cakes, I've rarely had any stick. I sometimes even stick the cake still in the pan in the fridge or freezer over night and they still don't stick
I used to use the sprays with flour, but I don't like the texture of the cake that comes into contact with the spray on the pan--too dark & cripsy for my tastes and I have to cut away too much cake.
Rae
I LOVE the Crisco spray with flour already added. I've been using it for around a year now and I haven't had any "stickies"! Way cool stuff, sometimes can be hard to find though.
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