Hi, everyone!! I have a question. I'm baking a cake for my baby's 1st birthday in this #1 cake pan I just got. It came with a booklet with instructions that I should either use shortening and flour or PAM before putting the batter in the pan. I did a test cake two days ago, and used PAM. After the cake came out of the oven, I waited 10min and then put a cooling rack on top of the cake and flip both over, lifted the pan, and...only half of the cake came off!! :cry: I'm sure I put enough PAM (actually, I thought I had overdone it), so I don't know what I did wrong. Should I have waited longer for the cake to cool in the pan before trying to unmold it? Should I use shortening and flour (they specifically say not to use butter, I don't know why)? Could I use parchment paper in the bottom? I'm planning to frost it, so I guess I don't really care how it looks, because I'm going to cover it. While I'm here, I also wanted to ask another question. It seems to me the cake was too dense, and the next day the cake was getting tough (today I had to dunk it in milk for it to be of a nice consistency -flavor is perfect, though-)...could it be because it has a lot of flour? (3c to 6 eggs). Or because it was a long time in the oven? (1h15min). I really really appreciate ANY comment you can make. My baby's birthday is on Saturday, and because of the consistency of the cake, I plan to bake it on Friday night. I'm kind of getting desperate! But I want to bake his first cake! Thank you!!