Line your sheet cake and round cake pans with parchment paper cut to size and you will never have a cake stick again. If you’re making a shaped cake and cannot line it with parchment paper, soften your shortening and use a pastry brush to grease the pan so you get into every nook & cranny. Then flour thoroughly. Always remove cakes from the pan while they are still warm and cool completely on a rack. If they cool completely in the pan, they may stick. If this happens, you may have to warm it slightly to loosen it up. Always run a knife around the edges of a cake before you remove it from the pan.