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Making Cake Release?

post #1 of 15
Thread Starter 
What is the combination of ingredients for make it yourself cake-release? Is it flour and canola oil or is there a third ingredient in that? Need to make some for wedding cake baking starting tomorrow. Please respond ASAP - a PM would help me notice I have a response faster. icon_smile.gif

I'm going nutso making my wedding cake and making my wedding gown and preparing for my wedding next weekend!

Blessings,
Angel
post #2 of 15
Hi, Angel. The recipe I use is equal parts flour, Crisco and vegetable oil, the amounts would depend on how many cakes you plan to bake. The mixture keeps well for weeks in a sealed container, no refrigeration necessary.

I mixed mine with the Motorboat motor, and it was a mistake, it whipped it too much, just use a regular mixer. Janice
post #3 of 15
http://www.cakeworkscentral.com/tips-hints/aprils-handy-tips.htm
Quote:
Quote:


Quick Easy CHEAP Cake Release

1 cup shortening
3/4 cup oil
1 cup flour
Mix well, store in an airtight container. When you go to use it simply use a pastry brush and brush it into your pan like you would if you were greesing it and then flouring. Then add your cake mix and bake. No need to flour your pan the flour is in the mix.

Does NOT need to be refridgerated.


Also PM'ing you!
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
Reply
post #4 of 15
This recipe is from Wilton...

1 1/4 cup shortening
1/4 cup veggie oil
1/4 cup flour

mix together and store in an airtight container. Use pastry brush to brush into pans.

I use only this. Never had a cake stick yet! Good luck!
post #5 of 15
Can canola oil be used?
post #6 of 15
I'm not sure if puffmama made a typo or if I'm mistaken...but I thought it was equal parts of the three ingredients.

I just started using this instead of the wilton cake release and it works pretty much the same. Maybe a little more crumbs but I still need to practice with it. I don't know if you can use canola oil. I'm not familiar with it...

Too late for your wedding cake...what did you use, how did it everything turn out?
Na Zdrowie! To Your Health!
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Na Zdrowie! To Your Health!
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post #7 of 15
I use canola oil on mine and it works just as well.

Wandy
Totalmente adicta a la azucar oops!!!!
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Totalmente adicta a la azucar oops!!!!
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post #8 of 15
This is no lie and this works every, every time. I use wax paper. I wet the bottom of the pan with water so that the paper will stick and lay the paper down and pour in the batter. When It is cooled. I get a plastic butter knife and run it on the sides to get it away from the pan and just give it a back and forth motion to make sure the cake is loose. Flip it and tada! Perfect everytime!
A woman is like a bag of Tea.
You don't know how strong she is until you put her in hot water.
Sweet Days and Happy Baking!
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A woman is like a bag of Tea.
You don't know how strong she is until you put her in hot water.
Sweet Days and Happy Baking!
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post #9 of 15
I don't remember the proportions for making the cake release but I sure like it. I just refilled my Wilton cake release bottle with it and squirt it into my pans, spread it around with a paper towel and toss the towel. Works great and is cheap. Can't beat that!
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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post #10 of 15
The recipe I use is equal parts of oil, shortening and flour.

Wandy
Totalmente adicta a la azucar oops!!!!
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Totalmente adicta a la azucar oops!!!!
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post #11 of 15
Quote:
Originally Posted by wandy27

The recipe I use is equal parts of oil, shortening and flour.

Wandy



I do that too, and I love it!
post #12 of 15
so do you just pour the mixture in a spary bottle? or keep it in a container and use a pastry brush to spread it around?
Pround Navy Wife
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Pround Navy Wife
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post #13 of 15
How long does this keep?

I don't imagine that it would be refridgerated,right?

Doesn't it clog a spray bottle?
post #14 of 15
Use a pastry brush to spread it all around, I personally use wax paper only on the bottom of the pan and add pan grease over it. You don't have to refridgerate it at all, I've heard it keeps several month at room temperature. I only make it with 1 cup of each ingredient so I don't do a whole lot so it won't last that much.

Wandy
Totalmente adicta a la azucar oops!!!!
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Totalmente adicta a la azucar oops!!!!
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post #15 of 15
I too use homemade cake release....I mix 1 cup of each of the following: Flour, Crisco and Oil (any kind). I keep it in a container in the fridge (just a mental thing with the fridge!) and brush it on my pans with a pastry brush! Works great everytime!!
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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