thanks ribbitfroggie!
I just recently found out about the homemade cake release and want to try it with butter instead of shortening because I avoid hydrogenated oils like the plague.
I hope it works because I prefer butter to shortening also, but just a couple points to keep in mind that will change the way it works.
1. Butter is not 100% fat. It can have up to 20% water in it so it might make your cake soggy on the bottom.
2. Shortening melts at a higher and more consistent temperature than butter. (ie butter melts over a relatively large range of temperature whereas shortening melts in a pretty confined range.) This can affect how it releases or doesn't release.
I really hope it works for you and if so, let us know because I know I'd be interested.
BTW, where is the recipe for the homemade cake release anyway?
Oh, also, for the person who said they have more trouble with their higher fat recipes (I think you're in Utah like me), try using a higher protein flour. If you're using pastry flour, try using AP. If you're using AP, try bread flour. Both fat and sugar have a tenderizing (therefore weakening) effect on the cake. The higher protein flours will create more gluten to provide structural stability. Normally we don't want that extra gluten (think bread instead of cake), but if it's falling apart because of the extra fat, or other problems, it might be something to try.
kbrown99, where in Utah are you? I'm in West Jordan.
I have a lot of family in Provo. It's a nice city. It's always nice to meet CC addicts that live near you.
I think so far I am the farthest away from everyone (almost in pueblo) but I am willing to meet in denver somewhere. If you are interested I would be willing to try an schedule something for us. Just email me with your suggestions for time and location and we will see if we can get it worked out. Email: [email protected]
kbrown99 --
the cake release recipe I've seen just says to mix equal parts shortening, oil, and flour. then smear it on your pans before baking.
I usually use butter and flour and I know it doesn't work the best, so I ended up buying some non-hydrogentaed shortening this weekend. I think it's pressed palm oil or something. I'll probably try using that since most of the evidence suggests butter won't work well.
Deenise.... I think I may be in the same league as you. 
TOTAL NEWBIE! I'm just not ready to call my self a dcorate yet 
Not to mention, I have an 8 yr old, 6 yr old and 2 yr old... my eldest is out at swim team 3 nights a week, my 2nd is at swim lessons 2 nights a week and dance 1 night a week. 2 yr old.... well lets just say she's a hand full ALL DAY & NIGHT!!
Can I put in a "maybe" - but it would have to be during the day for me.... 
Hey all! I'm Ft. Collins/Greeley area... I bake scratch and what has helped me is to decrease sugar, start by decreasing 1-2 T, some recipes I have to decrease as much as 1/2 cup. And decrease your leavening- 1/4 to 1/2 teaspoon less of baking powder and/or baking soda. If it's anything bigger then a 10", I use a nail. Grease w/ a mixture of equal parts shortening, oil, flour (homemade pan grease) then flour over that. Anyway, hope this helps!
Haha, I wouldn't call myself a "cake decorator" by any means! I've taken the Wilton classes and practice as much as I can, but I do it for fun. But I would LOVE to get together with some of you who also do it- you can probably understand my frustrations/excitement over cake decorating more than my boyfriend! haha.
If we have a couple people who are serious about this, should we try to pick someone to coordinate a meeting? 
angel girl and everyone else that may have not seen my last post.
I think so far I am the farthest away from everyone (almost in pueblo) but I am willing to meet in denver somewhere. If you are interested I would be willing to try an schedule something for us. Just email me with your suggestions for time and location and we will see if we can get it worked out. Email: [email protected]
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