This easy to make and last for a long time.
not to sound stupid, but what is it for?
okay, im stupid. I looked it up a feel pretty sheepish...Wow what a baker I am..lol
what is a thigh container? lol
all these recipes end up in our "thigh" conainers. Thanks Cookgirl. I just used my last can of Pam and I make your mix...god save the environment!
I use this all the time. Love it! Never had a cake to stick and is so cheap to make.
once made, what is the best way to apply it? I usually use a paper towel to wipe on crisco......is this what you do?
stampinron, I apply this with a pastry brush.
Best way to apply to cake pans: a nice thick round pastry brush. Keep it ONLY for this purpose:) Be sure your pans are *completely!* covered with the stuff, no shinny spots at all, but you don't want it so thick your pan is WHITE :) If you live in a very humid area, add an equal amount of cornstarch. Mix on medium speed of mixer until light and fluffy like whipped cream :) I found over the yrs of using this it is best to keep in a glass jar or an extra thick/heavy plastic container in the fridge. No there is nothing that will spoil but if you don't use it up fast enough it can get moldy and/or the oil seperate out on the bottom. Of course one can make smaller amounts of the ingredients - like 1/4 cup of each. I say for most hobby bakers (who make less than 2 cakes a week) the smaller amounts are perfect.
Love this, it is my never fail cake release! I use a pastry brush to apply an even coat to the pan, making sure to get it in to the corners! I make it with 1/4 cup of each ingredient because I am a hobby baker. It keeps well in a glass jar.
I need to make this gluten-free. Do you happen to know if you can use gluten-free flour or cornstarch instead?
Thanks for this recipe. I am a new cake decorator and can't wait to try this great "trick of the trade"
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