Use 2 1/2 Cups Crisco, 1/2 C all purpose flour and 1/2 C vegetable oil. Mix well with a wire whisk and store at room temp. You will never have another cake stick again!!!
Briarview - Crisco is the brand name of a solid block of white vegetable shortening product. It is often found next to the lard in grocery stores over here. I hope this helps you.
I have always used PAM and it worked fine until last December when I had my daughter's wedding cake. It did not work on the 16" square. The first one I made came out in pieces. My DH was thrilled, that meant he got to eat that one. After that I bought the Wilton cake release and it worked fine, but can be very pricey if you use it all the time. I am going to try this and see how it works.
Yes, I just brush it on with a pastry brush.
I used the Homemade cake release all the time (still do in a pinch) but since I don't do lots and lots of cakes (economics here) I buy Crisco Baking Spray and I NEVER have a cake stick. It's a little cheaper than the Wilton. I buy it at WalMart. It's great....but, if I NEED it and don't have it....I can ALWAYS make my own!
Beth in KY
Using equal parts of each, flour, Crisco and oil is the easiest to remember, and that way if you will need and use a lot you can make a lot, or you can make as little as you want.
I don't bake much, so I usually only use 1/3 cup each, although it does keep fine just sealed up well, no need to refrigerate.
Briarview,
Crisco is solid shortening, used for making icing and baking.
AU equivalent thread:
http://forum.cakecentral.com/cake-decorating-ftopict-42113.html
HTH
I have made the cake release 1.1.1. but just want to ask do I still flour after I've brushed this on the cake tin. I always put baking paper on the bottom of my tins and place a wet terry teatowel around the outsides.
No, you won't have to flour because the flour and the oils are already mixed together -- no need to add anything further. And this won't turn the sides of your cake white either!! I've had problems in the past with the 1:1:1 ratio -- sticking in crevices. That's why I use the different one I posted earlier in this thread -- haven't lost a cake yet!! 
I see where you add equal parts of Crisco, Oil and Flour. Does it matter if it is all purpose or self rising flour?
Self rising will taste salty. I know this because I tried to make sugar cookies with it when I was a newlywed!
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