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Have you ever had a problem with your cakes sticking to your pan? Well, not anymore. Try this homemade cake release recipe and you will never have another cake stick to your pans!
Recipe
1 cup flour
1 cup vegetable oil
1 cup solid vegetable shortening
mix ingredients well, then use a pastry brush to "paint" onto your cake pan, cupcake pan, ect. Store the left over in your fridge and use it for your next cake.
Thank you for posting this--I used to have the recipe but couldn't find it. Yeah you for making my life a little easier! And your cakes are georgeous!
ReplyDeleteHi Josi
ReplyDeleteI am so glad you found the recipe on my blog. I know I love this stuff and I will never use anything else :)
Happy Caking!
I tried something similar, but this recipe is a keeper. No more buying the canned spray stuff again or tapping flour around a greased pan only to get it all over the place. Thank you...
ReplyDeleteHi Ann,
ReplyDeleteI'm so glad you found the recipe on my blog. It really is great stuff! Happy Baking!
Morgan
Hello what type of flour do you use? And can you use sunflower oil instead of vegetable oil?
ReplyDeleteHi, that is a great question! I use regular all purpose flour and yes, sunflower oil should work just fine. Thanks for the question and good luck! Let me know if you any other questions!
ReplyDeleteWow! I just wanted to thank you for the cake release recipe! I usually use parchment paper for my cakes, but that is such a hassle. I tried this recipe today for a cake that I am making for an event we are having tomorrow and it came out perfectly! Thank you again!
ReplyDeleteWhat is the shelf life for this? Thank You
ReplyDeleteHi, I just wanted to make sure you saw my reply in the comments below.
DeleteI store my leftover cake release in a tupperware in the fridge. I have yet to have any go bad. It usually takes me a couple of months to run through 1 batch. As long as it is stored in the fridge it should last you a while.
ReplyDeleteThanks for posting this. I get so tired of having to clean flour off of everything after using shortening and flour in my pans. Does it work well with chocolate cakes? I know I had to use coco instead of flour when doing my pans the old way.
ReplyDeleteHi Ashley, yes it works for chocolate cakes, in fact it works for just about any baked good, brownies, rolls, bread, ect.
DeleteThanks so much for posting. I usually use shortening and flour but its so messy and gets everywhere. Does this work well on chocolate cakes? I did use cocoa instead of flour with the shortening so my cakes wouldn't have a flour film on them.
ReplyDeleteHi, im in uk and not sure what 1cup is i grams? and is all purpose flour self raising or plain flour? many thanks for the recipie though!.xxxx
ReplyDeleteHi there. I was doing a search on cake release since the Wilton stuff smells pretty bad. Thought I'd answer the lady from the UK.
ReplyDeleteBased on "The Cake Bible" book, 1 Cup dip and sweep is equivalent to 145 grams.
If it's lightly spooned, it's 121 grams.
I am guessing that it's closer to 145 grams.
Hue
Hi, can you tell me what vegetable shortening is and is all purpose flour self raising flour?? I am in the uk and some things are called differently
ReplyDeleteAnn
Hi goldenbaby, Crisco is just a brand name for solid vegetable shortening. I'm not sure what the equivalent is in the uk.
ReplyDeleteSeems like it is a 1:1:1 ration on ingredients, so making a small bath would just mean use equal parts, right? Anyone ever tried that?
ReplyDeleteHi Lyns,
ReplyDeleteYes, that is correct. It is a 1:1:1 ratio. If you are wanting a smaller batch, 1/4 cup of each would be good. You could even do 1/8 of a cup. Hope that helps.
Morgan
Hi Morgan,
ReplyDeleteThank you for sharing this recipe. Can I use the butter flavored Crisco as they is what I have in my cupboard or is it too soft?
Thank you.
Hi Brenda, that is a good question. I have never tried it with the butter crisco so I can't say for sure. However I don't see why it wouldn't work.
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