Lining Cake Pans With Parchment Paper
Decorating By Cohaja12 Updated 10 Jun 2011 , 3:36am by jason_kraft
I was getting so frustrated by crumbling sides of cake which were sticking to the bottoms of the pans, no matter how well I floured and greased them. I tried wilton's cake release and baker's joy as well. It finally hit me that I should try parchment cirlces. I found some at the baking supply store and I have only used them a few times, but I haven't had any of the troubles that I was having before!
I use waxed paper instead of the more expensive parchment. Works like a charm. If you are concerned about the tedious project of cutting the papers out, cut a whole bunch at once. Cut your most used sizes, 6", 8", 9", 10", etc.; store them between cake boards. Now you'll have papers whenever you need them.
I used to use Baker's Joy or grease & flour technique, which prevented sticking but always left a crust on the cake. Now I use Crisco on the sides and parchment on the bottom. NO sticking and NO crusty edges!!!!
Thanks to Indydebi for sharing information about this. 
I started making cakes using all the techniques my MIL taught me, cake release being one of them. I've improved upon many of the techniques she's taught me, so I guess I should give parchment a go!
So I am curious - if you use the parchment in the bottom - what do you use on the sides - crisco and flour? Just seems like double duty?
You can also try bakers release: 1cup flour-1cup solid shortening-1cup liquid oil. Mix well till creamy keep in a container in the frig and just brush pans liberally. Great if you don't like the parchment. I myself prefer the wax paper bottom and sides, never have to trim cakes and are always supper moist.
I spray the sides with bakers joy and then insert the parchment circle- which I buy pre- cut. I refuse to bake a cake without parchment paper. Why take the chance of wasting time and ingredients on something that may not turn out perfect? Things do turn out perfect with parchment paper.
As a hobby baker, I just spray the sides and use the cheaper waxed paper on the bottom. Circles are easy to cut out while cake is mixing. I double the waxed paper and just use the pointed end of my scissors and "trace" around the bottom of the pan, then cut two perfect circles. It takes about 1 minute. Cakes have always released and I have been doing this for at least 50 years. 
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I always use parchement in the bottom and just cooking spray on the sides. It works great. Also, I put a few flower nails between the parchment and the pan, and that works great - the nails pop right out.
yep i use parchment or wax paper to line every cake i do! never have any problems, and i don't want to risk it
I use parchment paper on bottom and sides, double layer for both which perhaps is overkill, but it's just what I've always done and seems to help stop the edges of the cake from browing too fast.
Cutting out circles takes no time at all. I get a few layers of parchment, trace around the tin in pencil onto the top parchment, fold the stack of them into quarters and cut them all together just slightly in from my pencil line.
I also use to cut out parchment circles until I began making my own pan grease that was stated above - equal amounts of shortening,oil and flour,,,works like a charm. I only use the grease now and a flower nail in the cake,,,,,I let the cake cool for a few minutes and then flip it over and the cake comes right out.
Parchment cake circles ensure that your cake will always come out of the pan, even after they have cooled. You can purchase these cake circles in any size (pre-cut!) from bakery supply stores. I would never bake a cake without a parchment liner.
Same here, we buy pre-cut parchment circles. The saved labor time is well worth the higher price.
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