I've never seen this before. I'm thinking this is in place of the usual grease and flour. Am I right? Do you just put a thin layer of this stuff in your pans? Anything special to be aware of? Does it need to be refrigerated or do you use it up fast enough?
Yes, it is in place of grease and flour. It works awesome! The only think I use anymore. I just mix mine up in a bowl by hand with a whisk and store it in my cupboard. It keeps in an airtight container.....no need to put in the fridge. Just brush it on the pan with a pastry brush and pour in your batter. No other special instructions. I have never had a cake stick since I started using this.
One of the beauty points of this mix is you can make as much or as little as you need...just use equal parts of each.
I only mix about a quarter cup of each when I make it since I don't bake very much these days, but you can make large batches if you need that much!
I am still very new to this cake thing, having stuck to cookies and cupcakes more, but I can very rarely get a cake out clean. I use good quality pans, but seeing this is something I will try tonight, my question is just regulare veg oil with the flour and crisco, and do i need to do the sides as well? what about my wilton baking strips? thanks to anyone who can help!
How much cake release is necessary? i baked last night to try this, and the bottom was perfect, but the sides would not release. I made WASC and was so afraid to over cook is, but the sides never did release, i tore the cake up a little getting it out.
any suggestions?
I make sure that I give a good coat to the whole pan....you shouldn't see any "bare" spots. It just sounds like you didn't put enough on the sides of your pan or you didn't bake the cake long enough. The cake should start to pull away from the sides of your pan when it is done.
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