First, cut a paper towel (or parchment paper) to the size of the bottom of your cake pan. Ensure that it fits just right (if it is too big and lifts at the edge, it could effect your cake shape later).
Next grease the *bottom only* of the pan. The reason you don't grease the sides as well is that the cake needs to grab onto the sides of the pan to get its pretty shape.
Put the paper towel or parchment paper into the greased pan.
I really like Bake-Even Cake Strips. You can pick them up at Michael's. You soak them in water and then put them around your cake pan to ensure even baking (hence the name). You will also find that the cake doesn't round at the time, making the need to torte to make it flat almost non-existent.
I like to put my smaller pans on a cookie sheet. It keeps them from tipping slightly in the ridges of your oven shelves. (This is a good idea for bundt pans as well.) Pour batter into pan and use an offset spatula to smooth.
Cook until cake tester in center of cake comes out clean. Cool in pan for 10 minutes before turning out and cooling on a rack. You can remove the parchment / paper towel at any point.