Homemade Pan Release

Baking By miasuzzette Updated 16 Apr 2009 , 9:10am by solascakes

miasuzzette Posted 22 Feb 2009 , 7:38pm
post #1 of 19

Pan Release

A excellent pan coating mixture for easy removal of baked goods which also reduces crumbs on the side and bottom of baked cakes. Nothing will stick to your pans and there is no need to flour pans after greasing either.

Ingredients

1 cup flour
1 cup solid vegetable shortening
1 cup vegetable oil

Directions

Combine all ingredients and mix completely. Coat the bottom and sides of the bake pan using a pasty brush. Coat pan until you do not see any shining metal of the pan showing. After cake has cooled 5 minutes turn over onto a board. Cake will release completely from the pan. Note: do no allow to cool more than 10 minutes before removing from pan (pan release must not be allowed to harden).

Additional Information

Recipe can be adjusted by just using equal amounts of each ingredient.

During storage, mixture may separate slightly. Just stir before using to incorporate ingredients.
Storage

Can be stored in pantry or refrigerator. Refrigerator storage is recommended in warmer climates. thumbs_up.gif

18 replies
Cakegirl11 Posted 9 Mar 2009 , 3:34am
post #2 of 19

This is the best cake release ever! Works everytime! thumbs_up.gif

Trevie Posted 9 Mar 2009 , 3:41am
post #3 of 19

Thanks for the recipe! I'm definitely going to try it..

martatru Posted 9 Mar 2009 , 4:01am
post #4 of 19

This is really good, I alway use it on my cakes thumbs_up.gif

islandgirl72 Posted 17 Mar 2009 , 5:09am
post #5 of 19

I am a total newbie and made this after all the recommendations that I read.

It is absolutely fantastic! I used to grease and flour my pans and I still had cakes that would stick. Now my cakes literally fall right out of the pan icon_smile.gif

lostincake Posted 17 Mar 2009 , 5:24am
post #6 of 19

Thanks for sharing!!! Seems so simple too icon_smile.gif

Rocketgirl899 Posted 17 Mar 2009 , 5:43am
post #7 of 19

yay! gonna try it...

tho pam with flour works well.... its just messy. imo.

cakeandpartygirl Posted 23 Mar 2009 , 1:38pm
post #8 of 19

I ran out of what I usually use to spray coat my pans. I had bookmarked this page and decided that I would try to do this, partially because I didn't want to go to the grocery store for 1 item and time was of essence. It worked and it worked so well I have decided to not use the sprays any more. I always hated the over spray and the fumes, maybe I sprayed too much, silly me. Anyway I just wanted to tell you thanks for posting it.

lostincake Posted 26 Mar 2009 , 10:59pm
post #9 of 19

I used this on my MIL's cake I made for today and it worked awesome!! Thanks for posting miasuzette icon_smile.gif

Rylan Posted 26 Mar 2009 , 11:07pm
post #10 of 19

Thank you so much for this. Lately I've been getting really hard crusts on the sides. I'm pretty sure this will help. THANK YOU!

MORSELSBYMARK Posted 26 Mar 2009 , 11:08pm
post #11 of 19

I've been using this recipe for over a year - it is great in the wilton shaped pans as well as my regular cake pans

mariela_ms Posted 26 Mar 2009 , 11:13pm
post #12 of 19

I've been using this too for a while and I love it! It's perfect! All cakes come out wonderfully!

GenGen Posted 26 Mar 2009 , 11:20pm
post #13 of 19

i like to use this method for my 3d pans where there are alot of crevices etc.. for the rest of my pans i prefer pan with flour. quicker easier but this is an excellent alternative when i r un out of the pam, there's only one store in this small town i live in that i can buy it at and thats not always a guarantee icon_smile.gif

this home made pan release Does work!

smartaleck Posted 27 Mar 2009 , 12:57pm
post #14 of 19

works like a charm. thanks for sharing!

noyhoward Posted 27 Mar 2009 , 1:13pm
post #15 of 19

Thanks for sharing!

nutcase68 Posted 27 Mar 2009 , 1:15pm
post #16 of 19

I have been using it for quite some time and love it. Whips up fast and stores well. I use it on all sorts of cake pans. A lot cheaper than Wilton's cake release and just as good or better.

Ponygirl1 Posted 2 Apr 2009 , 7:57pm
post #17 of 19

I have a similar recipe:
1 1/4 C. Crisco, 1/4 C. oil, & 1/4 C. flour
Whip with mixer till creamy, & store in frig. Will keep like forever!

veejaytx Posted 16 Apr 2009 , 8:59am
post #18 of 19

I've been using this since I started in 2005, got the recipe from my cake class teacher.

The beauty of this recipe is that you can make as much or as little as you need, you only have to remember...equal parts of each ingredient.

The first time I made it (I don't bake a lot) I only used 1/4 cup of each of the oil, Crisco and flour.

solascakes Posted 16 Apr 2009 , 9:10am
post #19 of 19

I've been wanting to try this,i normally use wilton spray but my larger cakes still stick at the bottom,will try this ,thanks for sharing.

Quote by @%username% on %date%

%body%