*Always grease your pans. Do not use just butter or just oil, as both can easily incorporate themselves in the batter and burn.

Happy Cake Decorating!

Ingredients

  • Ingredients:

  • 1/4 cup Shortening
  • 1/4 cup Vegetable Oil
  • 1/4 cup All Purpose Flour

Instructions

    Instructions:
    Combine all ingredients and store in an airtight container. Can be kept for three months and does not need refrigeration.
    Tip: Use a silicone bristle pastry brush for easy clean up. Cover all nooks and crannies to ensure that your cake pops out nicely.


Comments

Daydreams Says... 1 Sep 2011 , 12:36am

OMG, this is GREAT ! I made a character cake today and I have never had one come out so easy! This is amazing, I will never use anything else ! Thank you :)

goof9j Says... 1 Sep 2011 , 5:43am

i USE THIS ON ALL MY CAKES.

cupcakester Says... 1 Sep 2011 , 6:42am

SO SHOULD I MIX THESE 3 INGREDIENTS AND STORE THEM IN AN AIR TIGHT CONTAINER?. THIS WILL SAVE ME MONEY ON BUYING CAKE RELEASE BECAUS EI HAVE THESE 3 ALREADY IN MY PANTRY :-)

kakeladi Says... 1 Sep 2011 , 6:50am

Yes, you mix on slow to med speed of your mixer until it is light and fluffy like whipped cream. This can take up to 10 minutes. Don't be in a hurry for best results :)Stores best in a sealed glass jar. I liked to keep mine in the frig to prevent seperation of the oil. If you live in a very high humidity area also add a 1/4 cup of cornstrach :)

Pinky572 Says... 1 Sep 2011 , 5:49pm

This is what I always use and I have great results! I never whipped it until it is like whipped cream though, I'll have to try this!

sherylk Says... 1 Sep 2011 , 7:32pm

I use all ingredients in 1 cup amounts. I store in a jar with a lid. When whipped, it occasionally separates. Just stir the oil back into the mixture. Keeps indefinitely (well, I have never had it spoil before it was gone). Great stuff. Used on banana bread the other night too.

Zahn Says... 1 Sep 2011 , 8:32pm

thanks, this is what i use also. I am so hapy that Ron Ben-Isrrael is coming to TV - i think he is GREAT will be ssure to see all of his shows.

oneautie Says... 1 Sep 2011 , 9:42pm

Yes I also like Ron Ben Israel ~ God Bless

Andrea0730 Says... 1 Sep 2011 , 11:44pm

I need to make this gluten-free. Do you happen to know if you can use gluten-free flour or cornstarch instead of the all-purpose flour?

pr1ncez Says... 2 Sep 2011 , 3:20am

I'm from Denmark and not entirely sure what shortening is, could anyone help me out please?

Tanks!

Walkinmomma Says... 2 Sep 2011 , 4:09am

I have used this recipie for over 20 years and it has never failed me. I keep it in a glass canning jar right next to my cake supplies. Great stuff!

RockinRolls Says... 2 Sep 2011 , 4:40am

pr1ncez, I believe the European equivalent is Flora White or Trex. I hope that will help!

cakefrenzyaz Says... 2 Sep 2011 , 9:57am

Andrea0730, I offer GF cakes to my clients as well and I have substituted the "all-purpose GF flour" for the regular. It works ok. It does leave the thin layer of crumbs on the pan tho. If you want it to come out absolutely clean, line the bottom of the pan with parchment paper and grease the sides with this mixture (using the GF flour). Before you turn the cake out of the pan, run a knife around the sides. It should come out nicely.

kblangton Says... 2 Sep 2011 , 10:55am

I have made this recipe with my all purpose GF flour mix (fine brown rice flour/ potato starch/tapioca starch) and it works great.

SwtTreats Says... 2 Sep 2011 , 11:17am

Will try this! I can't stand the Bake Easy spray anymore. While spraying, it creates a nasty mist and gets everywhere ! This is perfect and saves money =) Thank you!

Cosima Says... 2 Sep 2011 , 2:54pm

Ok so question? Do you still use parchment paper??

MagicChef Says... 2 Sep 2011 , 4:40pm

I use a similar recipe that we love to bake with. All the cakes fall right out of the pan. 1 cup cake flour 1 crisco 1/2 cup oil Mix together until smooth, store in a screw top container (room temp storage is ok) Brush on pans with a pastry brush before filling wiith batter.

Serena4016 Says... 2 Sep 2011 , 5:04pm

I use equal parts flour, shortening, and vegetable oil...So I can make as much or as little as I want. I still use waxed paper on the bottom of my cake pans but always use this on the sides. Anything else I bake I use this on the bottom also...WORKS GREAT!!!

Andrea0730 Says... 2 Sep 2011 , 11:51pm

Thank you cakefrenzyaz and kblangton! So excited to try it

Hottcoco Says... 4 Sep 2011 , 4:16pm

I will try this; sound like everyone is on the same page about his working well.

Cosima Says... 5 Sep 2011 , 6:11am

WOW I used this for the first time and all I can say is WOW! It is the BEST pan release!

Goosegirl69 Says... 6 Sep 2011 , 9:25am

pr1ncez, in Denmark you can buy shortening at some SuperBest stores; the ones that have an American/English food section. The brand name is Crisco. Or you can order it directly from www.foodfromhome.dk or a butter flavor version from www.dialife.dk.

rmjbpailing Says... 7 Sep 2011 , 8:15am

Because I do a lot of Gluton Free cakes I make it with cornstarch instead of flour and it works great!

Barbiescakes Says... 17 Sep 2011 , 9:36am

This is awesome! I make it in a cup measurements of all the ingredients and store it in a pourable air-tight container in my pantry. I no longer have to purchase the expensive Wilton Cake Release...works even better! Made a wedding cake with it...turned out great! Won't use anything else. Thank you soooo much for sharing this!

mccoolll Says... 24 Sep 2011 , 12:20pm

WOW this really is wonderful!! I have never had cakes come out so easy right from the oven. No wax paper needed for 9" or less not sure for larger than that. Will never use anything else.

aella851 Says... 27 Sep 2011 , 2:41am

is all purpose flour what we call in uk plain flour? and shortening is that white fat? was looking in lakeland at a release cake and desided to buy it next time i go. fancy trying this out, you just keep it stored in cupboard or fridge? regards aella

jgifford Says... 6 Oct 2011 , 1:26pm

I can't wait to try this. Sounds like it will be faster than greasing and flouring, but I never have a cake stick. I came across a little trick a few years ago and it works every time - - grease and flour your pan and when you take your cake out of the oven, immediately set it on a wet towel on top of a cutting board. Wait just a couple of minutes and turn the cake out of the pan - - no sticking. Ever.

LittleLadyCakes Says... 9 Dec 2011 , 3:59pm

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