I use parchment paper. It works very well for me

"personal chef" > wrote in message
ups.com...
> butter and flour!....lightly coat your pan with a thin layer of butter
> with a paper towel and sprinkle flour over top, turn your pan over and
> tap your pan to discard access flour.
> This is the oldest and truest way of stopping your cakes from sticking.
>
>
> Mike Avery wrote:
>> On 9/22/06, Frank103 > wrote:
>> > djs0302, thanks for the reply. I think the cake she was baking was some
>> > kind
>> > of red velvet layer cake.
>>
>> What I've used with good results are sprays such as "Baker's Joy"
>> which contain flour. The provide enough tooth for an angel food cake,
>> and still provide good release. Pam has a similar spray now, and a
>> number of grocery stores have their own house-brand equivalents as
>> well.
>>
>> Mike
>