houston Posted 15 Jul 2006 , 10:06pm
post #1 of

Hi All,

I've been lurking for a couple of weeks and have learned so many great tips and tricks that I wanted to share one of my favorite secrets - a Homemade Cake Release Recipe that I found some time ago in an Amish Mennonite cookbook. They called it Homemade Pam but by checking the ingredients versus what's listed on my Cake Release bottle it's very, very similar...and much cheaper than buying Cake Release - while working just as well! I did a search and couldn't find this posted but if someone has already shared it, well, I thought it wouldn't hurt to add this version:

1 1/2 c. white shortening
1 1/2 c. flour
1 1/2 c. vegetable oil

Beat shortening and flour together until very smooth. Beat in oil until blended. Place in container and store in refrigerator. Use pastry brush to spread in baking pans. icon_smile.gif

22 replies
fuzzykoala22 Posted 15 Jul 2006 , 10:08pm
post #2 of

Thanks for the recipe! Wilton Cake Release is so expensive. Our teacher told us that if we made it ourselves it would go rancid so don't try it, but I think she's just telling us that so we can spend $$$ buying the pre-made stuff!

Schmoop Posted 15 Jul 2006 , 10:11pm
post #3 of

Welcome to CC...it is always great to hear from new members.

I use this all the time...it works great and much more cost effective! I think I got the recipe on CC. I think your version is for a larger batch.

Momof4luvscakes Posted 15 Jul 2006 , 10:13pm
post #4 of

Thanks for the recipe. I just bought 4 bottle of Cake Release, but I'll try it when I run out. It is sort of expensive. It is nice to cut costs when you can!

Bettycrockermommy Posted 15 Jul 2006 , 10:33pm
post #5 of

I started using this, and I like it even better than the Wilton Cake Release! thumbs_up.gif

fuzzykoala22, I keep mine in the fridge. I don't want to take any chances. icon_wink.gif

TexasSugar Posted 15 Jul 2006 , 11:42pm
post #6 of

I love the homemade stuff. What I really like about it is that you can make as much or as little as you like, just use equal portions of each.

I always dump all three in the bowl together and blend. I also keep mine in an plastic bowl in the cabinet and never had a problem with it. I've it for months with out problems before. icon_smile.gif In warm months it may seperate a little, but after a quick stir it works perfectly fine.

scoobam Posted 15 Jul 2006 , 11:56pm
post #7 of

Homemade cake release is the BEST!! I will never use anything else!! Works like a charm every time! thumbs_up.gif

leily Posted 16 Jul 2006 , 12:04am
post #8 of
Quote:
Originally Posted by TexasSugar

I love the homemade stuff. What I really like about it is that you can make as much or as little as you like, just use equal portions of each.

I always dump all three in the bowl together and blend. I also keep mine in an plastic bowl in the cabinet and never had a problem with it. I've it for months with out problems before. icon_smile.gif In warm months it may seperate a little, but after a quick stir it works perfectly fine.




Exactly!

m0use Posted 16 Jul 2006 , 1:41am
post #9 of

I finally ran out of homemade cake release after making it at least a year ago...and it did NOT at all go rancid.
I like way better then wilton's too!

Monica0271 Posted 16 Jul 2006 , 2:01am

I made this about 2 months ago & it smelt REALLY bad. It smelt like cat urine. I through it out & have not tried it again. Do you recon I had something that was old that I put into it?

I can not figure it out icon_cool.gif

mcalhoun Posted 16 Jul 2006 , 2:10am

I use it all the time but my recipe is a little different. It is 1 cup flour, 1 cup shortening and 1/2 cup oil. Just mix it up and put in a bowl (I use the Lock n Lock which I love). I also keep mine in the cabinet.
Melissa

lsawyer Posted 16 Jul 2006 , 2:10am

To Monica0271........the only thing I can think of is that your oil was rancid when you used it. I made some about 2 months ago, and it's still good. I keep it in the Wilton bottle "cake release" that I bought and store it in the cabinet.

Monica0271 Posted 16 Jul 2006 , 2:14am
Quote:
Originally Posted by lsawyer

To Monica0271........the only thing I can think of is that your oil was rancid when you used it. I made some about 2 months ago, and it's still good. I keep it in the Wilton bottle "cake release" that I bought and store it in the cabinet.




Well I know the oil was not rancid cause I smelt it, then I looked at the exp date. It was all good. The only thing I can think of that it was the flour. I store flour in plastic boxes with lids. That flour could have been in there for longer than I thought.

I may try it again. The smell was really bad.

Thank you for your help!! thumbs_up.gif

4kids Posted 16 Jul 2006 , 2:15am

Thanks for the recipe! I will definitely try it. (And welcome to our little family!)

DelightsByE Posted 16 Jul 2006 , 2:27am

Wondering if canola oil can be substituted for vegetable? Canola and EVOO is all we ever have in the house.

PS - Houston: Hi and welcome to the International Baking Support Group and 12-Step Program, I mean - CAKE CENTRAL! icon_biggrin.gif

Steady2Hands Posted 16 Jul 2006 , 10:07pm

I also make my own. It's like mcalhoun's. I got it from http://cakeworkscentral.com/tips-hints/aprils-handy-tips.htm.

I have never had any problems with it. It is thicker than Wilton's so I might try the recipe with equal parts.

Monica0271 - Did you put yours in a bowl or in a bottle? I'm thinking that if it's in a bowl and you dip in it with a pastry brush, it could possible have gotten contaminated. Just a thought.

Monica0271 Posted 17 Jul 2006 , 1:05am

Steady- I put in in a bowl & AS SOON AS I mixed it together it stunk icon_redface.gifthumbsdown.gif . I threw it way. I did not even try to use it.

TexasSugar Posted 17 Jul 2006 , 2:08am
Quote:
Originally Posted by DelightsByE

Wondering if canola oil can be substituted for vegetable? Canola and EVOO is all we ever have in the house.




I use the Wesson Canola Oil, same thing I use with my cake mixes and never had a problem.

I can't remember it even having a smell, so any bad smell, espeically a extreme one, would leave me to think something in it was bad. Was your crisco old? I say try it agian and see. Make a small amount like 1/4 cup of everything so if it still smells to you, you aren't wasting much.

emiliedailey Posted 17 Jul 2006 , 1:45pm

I am so excited to try this - I'm glad I won't have to be buying any more Cake Release!

loves2bake Posted 17 Jul 2006 , 11:35pm

This is very cool! I am very glad you shared this with us. My mother had told me to use a paper towel to apply the crisco to the pan, then flour serarately but this seem so much easier icon_smile.gif I was wondering if you could but it in a spray bottle and spray it?

m0use Posted 18 Jul 2006 , 3:04pm

I know it works great in a squeeze bottle, but it's kinda thick to work in a spray bottle, it might clog the nozzle.

loves2bake Posted 19 Jul 2006 , 12:04am

Thanks m0use - you saved my spray bottle and my cake! lol

m0use Posted 19 Jul 2006 , 2:23pm

No problem! thumbs_up.gif

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