Ok, I finally broke down and followed the words of the wise and made some cake release. All I can say is WOW!!!! I love that stuff. I will never go back to spray stuff or shortening/flour again.

My cakes turned out of the pan wonderfully, and the crumb appears to be just about nonexistent. I can't wait to frost these puppies on Friday!!!!! Maybe my crumb coat will be a little less crumby now.

Thanks to all you pros out there, you are the best!!!!

Well now hold up, lady! What about those of us who missed out on this glorious cake release recipe?? Share!


please?

Yeah! Spill!!!!!

It is just equal parts of shortening, flour and vegetable oil mixed together. I used a blender but I think a food processor might be faster. It kept clumping, as it is rather thick. Mine is the texture of brownie batter.

Just use a pastry brush to coat the pan and voila...you are done!!! So easy!!!!

Seriously, I don't know why I didn't do this earlier. Next I might try lining the pan in parchment paper and see if that is a big difference or not. It seems like a waste to me, but I'll give it a go.

I cottoned on to the pan grease about 6 months ago. Best thing ever! You don't need a blender or a food processor, a reguar mixer work fine. Just keep it in the fridge and stir it up before each use. Brush it on with a pastry brush or one of those siicone brushes. It doesn't need to put on thickly.

I cannot wait to try this on my cake this weekend. I don't usually have a problem with using Baker's Joy, but there is always the occasional..."What happened?"

I heard about the homemade cake release here on CC, probably about 4 years ago. I HAVE to have it on hand. It is one of THE best tips I learned here. I use a handheld mixer to blend mine and also use a small pastry brush to paint my pans with. Talk about awesome stuff!

Thanks Im going to give this a try!

This is probably a dumb question, but can you guys recommend a good pastry brush? I finally threw mine away because the bristles kept falling out. It was gross.

I had the same problem with pastry brushes... and I tried MANY different brands/kinds. I brought a cake to work once and a coworker thought she found a HAIR in my cake because I missed seeing and removing a bristle from the brush! Talk about damaging to a baker's reputation!

Do the silicon brushes really work for this? I have been using the spray because I thought the silicon brushes would produce too thick a coating. (?)

WOW...homemade cake release! I can't wait to try this...just so happens I am baking now. I will use this today!

I am definitely going to have to try this! I swear by the Wilton Cake Release, but It may just be cheaper to make it myself Thanks for Sharing!!

I have used this for a long time now and I just mix it by hand with a wisk. It is wonderful stuff I have never had a cake stick to a pan. And its just shortning and flour so you don't have to refrigerate it.
Jeanne

i dont know about the home recipe but yeah i jsut started using the wiltons cake release and omg i love it.

But i tried the PAM baking spray once... maybe i did something worng ( i doubt it thought) and it didn't help at all.. the cake was totally stuck and very very very crumy

I love mine! I whip it in my mixer until its fluffy and thick (about 8-10 minutes) and then store it in a container and use a silicone brush to apply it to my pans. Nothing better!!!!

I love my cake release. I make a bunch ahead of time , freeze in smaller containers, and keep one ready to go in the fridge. I use it for all my baking, cakes, muffins etc....love it! It's a must have staple in my kitchen!

I too love cake release or as some call it bakers grease. I mix it with hand mixer in smaller batch(since I am a hobby baker) and keep it in a glass jar in the refrigarator. I apply it using either a pastry brush or kitchen paper towel.

So...... 1 cup of each, flour, veg short. and oil... So why do you have to keep it in the fridge???

oh, I will have to try this. I always use the Wilton Cake Release and love the results I get but at $5 a jar it's getting pricey.

Thanks for posting!

I don't keep mine in the fridge...it lives in a plastic airtight container on the counter...my bad?

I learned how to make this in one of the cake classes I took a couple of years ago. I too think it is the BEST stuff ever. I use the silcone brush and it works wonders. If it seems to go on too thick then just spread it out more. Should work fine. And I don't keep mine in the fridge either. It lasts a good bit in a sealed container.

I keep mine in the pantry. no need to refridgerate.

Wow, this sounds awesome. I have to try it!!!
Thank you!

I too loved wilton cake release and then I tried the home made release and now that is all I use..so much more cost effective and it lives in my pantry too in an airtight container.. it's the next best thing to sliced bread lol!