I make my own pan grease with equal parts shortening and flour (no veg oil like other folks). I blend with mixer and store in plastic airtight container. I apply just like I do Crisco (with papertowel). Works great!

Thanks for all the ideas. I will try the crisco, veg. oil and flour mixture. That is kind of what cake release is anyway.

Wilton Cake release. I just bought the super size bottle when my smaller "trial" size ran out.

Two words: spray Pam. That's it. Nothing else x 11 yrs.

Except for cheesecake, of course, and then I use buttered parchment.

Just melted butter on the sides and parchment on the bottom

I just made cupcakes with no liners and used homemade cake release. What a pleasure. They popped right out! Thanks to everyone for suggesting it.

When I found out about homemade cake release,there's no going back to the grease/flour. What a mess it was!!!
I haven't made my own yet,but my local cake store sells it in tubs. It's homemade and real cheap. When I'm done that I will make my own!

Hi!

May I have specifics please?

Brand of

Oil?(type?)

Flour?

Veg. Shortening?


Thank you!

Baker's Joy is a dream. The first time I used it and saw what my cake looked like when it came out I couldn't believe it. PER-FECTO. I haven't seen any around since I moved so I bought the supermarket brand of baking spray with flour. LOVE IT. It has soybean oil, soy lecithin, wheat flour and propellant. Just spray and that's it. It's especially great if your pan has any detail in it. No digging with a brush to get every nook and cranny covered. And to echo a previous comment, there's little to no crumbs.

And I need all the help I can get!

I use a product called Thin Cote, from Henry and Henry. I brush it on with a pastry brush. I love it, no mess from spray.

It always releases the cakes, even if they are cold. I never have to line any pans, even full sheet pans or 18 and 20" rounds. The cakes ALWAYS come out.