Low cost alternative to expensive commercial cake release products. Eliminates the need to flour cake pans.

Cake Release II


  • 1 c. flour
  • 1 c. vegetable shortening
  • 1 c. vegetable oil


    In medium bowl, mix 1/2 c. flour with 1/2 c. vegetable shortening on medium low speed on mixer until well blended. Add remaining flour and shortening and continue mixing until blended well. Slowly drizzle in vegetable oil and blend until homogenous mixture is obtained.

  1. Brush liberally on edges and sides of cake pan using pastry brush or silicon basting brush.
  2. May be stored in refrigerator for up to 6 months.


puddgyballerina Says... 7 Apr 2010 , 8:36pm

thanks for the post--i'll try the reformulated recipe soon myself!!

awatterson Says... 19 May 2010 , 8:44am

I used the 2 cups flour and this works perfectly! I love this stuff.

Katherinej51679 Says... 23 May 2010 , 1:39am

Thank you so much for this~! I will try it tomorrow. Our store was out of Baker's Joy, which I ALWAYS use and I bought cake release instead...it was twice the price and I'm not sure how long it will last....Thanks again!

puddgyballerina Says... 27 May 2010 , 8:48pm

we've recently downsized and moved and i baked for the first time in 6 weeks and i agree with AWATTERSON, i prefer the 2/1/1 ratio. thank you for sharing

what_a_cake Says... 14 Oct 2010 , 10:01am

Has anyone used: 1 C Crisco shortening 1 C flour ½ C vegetable oil

roseyred Says... 3 Nov 2010 , 5:44am

what is the measurements for this in ounces or grams and can i use cookeen instead of shortening as you cant get it in ireland.

rwjcakes Says... 7 Mar 2011 , 3:14pm

I used the 2/1/1 ratio, but it worked great! This will save me time and money. Thank You!!!

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