depends if its a spring form pan, metal pan or a sillicone pan, the best to get your cake out is preperation before adding the mixture, grease proof and baking paper is what i always use or heavily oiling/buttering the pan before you place the mixture in it otherwise you may find your cake has fallen to bits.
just because a pan says its anti stick its not always true.
Baking in a silicone pan makes it easier to take the cake out of it.
A springform is a cake pan, it just makes it easier to take out. Grease and flour as you would a regular pan.
A cake can be best removed from a pan once it has cooled down in temperature. A cake that is still hot has not fully separated the cake edges from the walls of the pan. The cake should have been poured in a greased and floured pan to help ease removal after finished.
about 1 and a half
How deep is the pan? 2" or 3"? It makes a huge difference.
If you have a recipe that tells you what size cake pan it will require, take a pan this size, fill it with water, and then carefully transfer the water into the number shaped cake pan. This will show you whether the recipe is the right size for the number shaped pan.
Yes, usually a tube cake pan is a good substitution for a fluted (Bundt) cake pan.
You could - but A) would the handle of the pan be able to take the heat of the oven? B) if the cake is going to rise, will the side of the pan be tall enough to contain the mixture?
Yes because you don't want to take the chance of it sticking to the pan.
It will probably take 1-1/2 boxes. Fill the pan roughly half full & use the rest for cupcakes.
Approximately 2 cups.
It depends on how deep the cake pan is.