I put cooking oil on a coffee filter (I don't buy paper towels) and rub the inside of the pan, completely covering it with a light coating of the oil. Instead of dusting the pan with flour I dust the pan with the dry ingredients before I add the milk, egg, ect.
I would check the cake after 20-25 minutes and go from there.
When I use disposable pans or shaped pans like the rocket, I cool the cake completely before removing it from the pan. I set the pan on a wire rack so it can cool underneath it too. The cake shrinks a little as it cools and that makes it easier to remove, and reduces the chance of it sticking and breaking apart. When I've been short on time I've set the whole thing in the fridge to cool faster.
Good luck, I'm sure the cake will turn out wonderful.