Ok, I have been decorating for over 7 years, and I am trying to figure out what the best way is to coat the insides of my pans. I started off doing it the old fashioned way, coat with shortening, then dusting with flour. Then, Wilton cake release came out, used that for a while. Then, found that I could make my own cake release....1 cup shortening, 1 cup vegetable oil, 1 cup flour, used that for a while. Well, for the past year, I have been coating my pans with my own cake release but started using a silicone basting brush....my cakes are coming out too greasy on the outside and causing my icing to bubble on the sides because of the wetness (greasiness). So, I started trying the shortening and flour dusting again.....I must not be using enough shortening because the cake is not releasing all the way and still sticking to the sides.
What does everyone else use, how much of it, and what do you use to apply it??? Any tips, suggestions, ideas would be greatly appreciated. The result I want to reach with this is to have a cake that comes out of the pan easily but doesn't have a greasy outside. My cakes are already moist and the greasiness causes my icing to bubble on the sides of my cake.