You can wrap the pan with foil, but I would get the foil as tight as possible by crimping it around the sides as much as possible. If it is leaking severely I would suggest getting a new pan.
Baking in a silicone pan makes it easier to take the cake out of it.
This is really not a good idea. But if you have no other way to bake a cake, use heavy duty foil, and use at least 3 - 4 layers of it. Fold and shape the layers of foil into a cake pan, and place on a baking sheet in the oven. This will prevent any spill over from messing up your oven. Just be sure to use enough layers of foil to make it strong enough so that the cake doesn't push the sides of the 'pan' out as it expands during cooking.
Yes, if you wrap the outside of the stringform pan with double layer of heavy duty foil.
Yes, any stoneware cake pan should be greased before baking a cake.
There are higher chances of your cake sticking on the pan.
A 9" X 13" baking pan would work well.
Just pour the batter into a baking pan and cook it as one cake.
Ovens are rarely accurate. Try setting it 25 degrees hotter. Was the pan the right size? Smaller pan means a thicker cake that takes longer to bake.
If you like a moist dressing cover pan with lid or foil, for dryer dressing do not cover.
It is preferred that you use baking cups so they will not stick to the pan or crumble when you try to eat them. If you are making them for a party or event, stick with baking cups. Otherwise, when you just feel like making some, it is recommended that you use Vegetable Cooking Spray :)
Line your cake pan with parchment paper. You can wet the parchment paper for easier handling when lining your cake pan.