I believe the recipe is one cup of each ingredient. Maybe that's why it looks weird. You can find the recipe here on CC.
I did get the recipe from here.
The other recipes had comments suggesting better results using the 2:1:1 ratio. Was just wondering if it was meant to be so thick. I have no idea what "weird" looks like since I've never made it before.
I tried the equal parts recipe and ended up using the 2 parts flour. Yes, it is thick and I use a paper towel to smear. I think it works great-never had a cake stick (knock on wood).
I use the cake release alot. The recipe I use is equal parts flour, oil, and shortening. I "paint" mine in the pan with a pastry brush. I doesn't work as well with chocolate cakes or cakes that have fruit, nuts, etc. in them. With those I use the cake release but also use parchment in the bottom of the pans.
Like meharding, I also use the 1:1:1 ratio and use a pastry brush to apply it to the pans. I have found that it works like a charm and is so much cheaper than buying it.
I also use equal portions. Been using it for years. Not a problem.
I just made this for the first time recently using the 1:1:1 ratio. It worked wonders for me - my cakes came out cleaner than they ever have. I have made both white and chocolate cakes using this with no problems whatsoever. Like the the others, I 'paint' it on using a nylon pastry brush. SO much cheaper than buying ready-made Cake Release!
I use the 1:1:1 recipe (with maybe a tad extra flour) and it turns out white and fluffy after beating on high like 10 minutes. I love it. I apply it with a silicone brush.
I use ONLY homeade pan grease. 1:1:1 ratio. I "paint" it on with a pastry brush for even distribution
I use 2 parts flour, 2 parts shortening, and 1 part oil. I've tried the 1,1,1 but for me it comes out really thin.
Well I am pleased to report that the 2:1:1 ratio worked like a charm. My cakes just popped right out. I guess it's like the Buckley's Cough Syrup of the cake world.....It looks awful but it works!!!!
Thanks for the input everyone.
I never use cake release like this. i use pam-baking. if there are a lot of divots in the cake pan then i flour coat it.
I use the 1 cup flour,oil,shortning and before I use it I spray the bottom of the pan only with a good helping of spray then use a paper towel and spread on the homemake release, for me it works great.
I also you equal parts and use a pastry brush to apply to the pans. Works beautifully.
Shortning spread with a bit of waxed paper then parchment (which gets greased) then four. Cakes pop out like they need to get somewhere.
Hi, was wondering if this would work ok with pyrex bowls, I have to do a cake soon, one of Debbie Browns, and the 3 cakes are cooked in bowls. I am very nervous that the wont come out. Would appreciate some ideas lol from good old England
I tried greasing and flouring but I obviously don't have the skill of my mother and grandmother cause I can never get the shortening spread evenly to get an even coating of flour. Result: hard bits of white stuff on the outside of the cake.
So lightning bulb comes on...I melt the shortening and spread it with a pastry brush then coat with flour. Cake comes out all right but I have kinda like an extra thin layer of crust on the outside that half adheres to the cake. Falls off in chunks. Gave a whole new meaning to crumb coat.
This method is the only one I've gotten to actually work for me. Plus it's cheaper than PAM which is like $7.00 USD a can here.