Pan Grease Question

Baking By cindy6250 Updated 28 Feb 2007 , 1:37am by debster

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cindy6250 Posted 8 Feb 2007 , 3:07pm
post #1 of 22

I am making the pan grease that I have heard so much about. How long do You usually beat it? Also, what is the consistancy when finished?
Mine is a little thinner than pudding. Is that right? Do you brush it on with a pastry brush???

Thanks,

Cindy

21 replies
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vdrsolo Posted 8 Feb 2007 , 4:46pm
post #2 of 22

I make it in my KA using the whip and beat it till it looks pretty stiff.

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Bettycrockermommy Posted 8 Feb 2007 , 4:52pm
post #3 of 22

I beat it until the shortening is blended well. I have made it thick and I have made it thin. I don't know that it matters too much. I spread it with a pastry brush.

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MrsMissey Posted 8 Feb 2007 , 4:54pm
post #4 of 22

I also use the whip attachment, on slow speed, and just let it go for awhile until smooth. Yes, the consistency is a "runny" pudding. I store mine in the fridge, which causes it to stiffen up a bit, and apply it with a pastry brush.

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debster Posted 8 Feb 2007 , 4:55pm
post #5 of 22

It doesn't matter as long as the recipe is followed, with mine any way. I apply with a pastry brush as well.

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veejaytx Posted 8 Feb 2007 , 5:00pm
post #6 of 22

I once made some and used the immersible blender (some call it the motor boat blender) and it whipped it way too much, almost turned into butter and it stayed that way!

Just mix until it is well combined. I don't even keep mine in the refrigerator, there is nothing in it that requires refrigeration. Janice

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Tonja Posted 8 Feb 2007 , 5:00pm
post #7 of 22

would you mind sharing the recipe?

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princess_tonya Posted 8 Feb 2007 , 5:00pm
post #8 of 22

I made mine and it was very thick. I spread it with my hand wrapped in saran wrap. I just keep it in the cupboard.

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MrsMissey Posted 8 Feb 2007 , 5:16pm
post #9 of 22
Quote:
Originally Posted by Tonja

would you mind sharing the recipe?




I just use equal parts of Oil, Flour and Crisco and that is it! There are other variations out there also but this one is just the easiest to remember!

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veejaytx Posted 8 Feb 2007 , 5:24pm
post #10 of 22

Yes, the equal parts oil, flour and Crisco is the original, I believe, and is great because you can make as much or as little as you need. Janice

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swingme83 Posted 8 Feb 2007 , 6:41pm
post #11 of 22

any kind of oil?

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leily Posted 8 Feb 2007 , 6:49pm
post #12 of 22
Quote:
Originally Posted by swingme83

any kind of oil?




I have used Vegetable or Peanut with no problems.

I am another one that keeps mine in the fridge. Nothing will go bad in it, but it does stiffen it up a little bit and it is easier for me to spread with a pastry brush.

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cindy6250 Posted 8 Feb 2007 , 7:33pm
post #13 of 22

Thanks everyone for the replies. I got it made, thinner consistancy, but it works great. I used it in my bear pan and am going to use it in another decorative pan later for a chocolate cake.

Cindy

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swingme83 Posted 8 Feb 2007 , 8:08pm
post #14 of 22

leily: do corn oil or olive oil would work right? i always subtitute corn oil for vegetable oil and sometimes safrin (i think thats what its called-for zucchini muffins) becuase its what we have in the house and it seems to be ok (i really have no idea how it is supposed to be since i have always just used corn oil).

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leily Posted 8 Feb 2007 , 8:39pm
post #15 of 22
Quote:
Originally Posted by swingme83

leily: do corn oil or olive oil would work right? i always subtitute corn oil for vegetable oil and sometimes safrin (i think thats what its called-for zucchini muffins) becuase its what we have in the house and it seems to be ok (i really have no idea how it is supposed to be since i have always just used corn oil).




I am not sure if corn or olive would give the same consistency as the others. I have not used either to make the cake release. I don't see why it wouldn't work though.

I have to agree with everyone else though it is about the consitency of the instant pudding or a little thinner right after you mix it with the milk. I think that is about the best description i can give.

As long as you don't have problems with it sticking I am sure it works well icon_smile.gif Can always do up a small batch of 1/8 C of each just to try it out. If you do let us know.

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swingme83 Posted 8 Feb 2007 , 8:44pm
post #16 of 22

wait i thought it was just oil, flour, and crisco. I shoudl be adding milk too?

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MrsMissey Posted 8 Feb 2007 , 9:25pm
post #17 of 22
Quote:
Originally Posted by swingme83

wait i thought it was just oil, flour, and crisco. I shoudl be adding milk too?





No milk!! Just Crisco, Oil and flour!

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leily Posted 9 Feb 2007 , 12:18am
post #18 of 22
Quote:
Originally Posted by swingme83

wait i thought it was just oil, flour, and crisco. I shoudl be adding milk too?




Sorry no milk. I was using that as a comparison for the consistency mine comes out after being mixed. I was talking about after you mix milk with instant pudding, the consistency of that is what I was comparing to my cake release.

Sorry for the confusion.

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swingme83 Posted 9 Feb 2007 , 3:39am
post #19 of 22

It was probably my problem. I tend to have a couple of things on teh brain at once. i porbably just read it wrong. thank you all. your great. it really helps.

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debster Posted 9 Feb 2007 , 7:49pm
post #20 of 22

Yep I just use 1 cup vegetable oil, 1 cup crisco shortening and 1 cup flour. Makes a good amount and lasts awhile , works great on all my pans. A lot cheaper than the pan release stuff for sure.

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deenise Posted 27 Feb 2007 , 10:37pm
post #21 of 22

can I use butter instead of shortening? will the results be as good?

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debster Posted 28 Feb 2007 , 1:37am
post #22 of 22

I've only used what they said to, but I would think butter would burn maybe???????????????????

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