Here is the link to the recipe http://www.cakecentral.com/cake_recipe-1963-3-Cake-Release.html
Has anyone used this? How well does it work? I'd love to stop buying the Wilton kind.
The recipe I use is equal portions of crisco, oil, and flour. You can make do a cup of each or only a 1/2 cup, depending on how many cakes you make. After a while or in a hot kitchen it can seperate a little, but a quick stir fixes it. Store in an air tight container. Brush on with pastry brush.
I use this for most anything that has to do with baking. If I make a cheese cake I coat the pan with it. If I make some kinda of bar I use it on the pans. I've only had a few occasions where something stuck and on those times I'm pretty sure it was other factors. 99.9% of the time my cakes come out with out a problem. 
I started making my own about 5 months ago. All i have to say is LOVE IT. My cakes seem to bake a little better and I get less crusty edges. So i would make it over buying it any day. I make some and keep it in the fridge this way it does not sepearate and I dont have to remix it every time i need to use it.
The recipe I use is equal portions of crisco, oil, and flour. You can make do a cup of each or only a 1/2 cup, depending on how many cakes you make.
I also use this same recipe. It allows me to make more or less depending on what is coming up. I've made as little as a 1/4 proportions up to 1 cup. I also store mine in the fridge because during the summer it gets way to runny in the heat/humidity even with the air on.
I have started using this to grease my pans when I bake dinner also (lasagna, enchiladas, anything in the oven) And I love it. After we're done eating I rinse out the pan and it all comes clean. If it cools completely I just let it soak in hot water a minute or two and it comes clean. It works so much better than anything else i've used..... So it's not just for cakes!
Try it, you won't go back! It's convienent and cheap!
Leily
THANKS EVERYONE! DID NOT KNOW YOU COULD MAKE THIS STUFF YOURSELF I HAVE BEEN BUYING THE WILTON CAKE RELEASE. I WILL HAVE TO MAKE A BATCH OF THIS STUFF AND TRY IT. HOPE YOU DID'NT MIND I COPIED THE RECIPE TO MY RECIPE BOX HERE AT CAKE CENTRAL
THANKS CAKEROOKIE.
do you only cool your cakes for 5 minutes before taking them out of the pan?
I usually set my timer for 10 minutes when I take the cake out of the oven. I then let it set 5 minutes, next I use wax paper and a towel to "smoosh" down the top (if there is a dome) so I have a pretty level surface. Then let it sit the rest of the 10 minutes (or whatever is left on the timer) and turn it out onto a cooling rack and it's good to cool down some more.
Leily
I keep seeing references to the homemade cake release recipe. Will someone please share it? Thank you!
The cake release, what I call pan free, is wonderful and I would never do without. I make a batch and it lasts me a while.
Vicky, MO
I make my own, 1 cup flour, 1 cup shortening, 1 cup of cooking oil.. I mix this in my mixer until smooth... pour in and airtight bowl.. coat pans generously .. it lasts for quite awhile and works beautifullly.. this is all I use with all my baking
THANK YOU all! I made a batch of this stuff this weekend and it was absolutely fabulous! I hate the crisco/flour method, and I've been using Baker's Joy, which is just a mess and ridiculously expensive.
I baked a total of seven cakes this weekend, and didn't have a problem with a single one sticking.
Thank you all again for saving me time, money, and headaches!
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