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


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


puddgyballerina Says... 2010-04-07 20:36:05

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

awatterson Says... 2010-05-19 08:44:55

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

Katherinej51679 Says... 2010-05-23 01:39:55

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... 2010-05-27 20:48:21

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... 2010-10-14 10:01:18

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

roseyred Says... 2010-11-03 05:44:56

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... 2011-03-07 15:14:50

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

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