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PAM baking spray - thanks for ruining my cake - Page 3

post #31 of 32

Pan grease is the only way to go! I have used it for years and if you want to store for a long time, you can refrigerate it and it wont separate. Love this stuff!

post #32 of 32

I used to use Wilton's Cake Release.  It worked very well, but the squirt bottle was always getting clogged up, it comes in relatively small quantities, and is not available at the regular grocers.  I learned about the homemade cake release (1 cup flour, 1 cup oil, 1 cup shortening.  Cream the flour and shortening, then add oil) here on CC.  It works great, and is always available and cheap.    I Keep it in the refrigerator in a big squirt bottle.  I can't say that I have had a batch last more than 6 months, but it was absolutely fine for at least that length of time.  It didn't even seem to want to separate, but I give it a shake now and then.  It does not solidify when refrigerated.  

I'd rather be baking!
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I'd rather be baking!
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