don't you love that!? i have been using pam spray for baking (with flour) and it works like a miracle! i also heard there are some recipes on here to make your own cake release (i'll bet it's a lot less expensive).
good luck with your cakes and welcome aboard!
Hey! There's an awesome post about everyone's favorite tips that is like 26 pages long, and this recipe is on there! I just got it yesterday.
1 part flour
1 part shortening
1 part oil
THAT'S IT!! I haven't tried it but people said it was great! I have been using Wilton cake release for a couple of years and LOVE IT, but it's not cheap - but this recipe will be, and I bet it's the same ingredients!!!
My father worked at Wonderbread years ago, and they used a mixture of flour and shortening in their pans when baking bread.
Yes! I can't wait to try the homemade version of the Wilton's cake release. I love that stuff! I've been using it for a couple of years and even though it was a bit expensive--I decided that it was worth the cost and definately a must-have item. I've never had any cake stick even a tiny bit. Now to find out there is a homemade (cheaper) version that works just as good! For the decorators that have made it--how long will it stay good and did you just store it in a plastic container or maybe an older Wilton release bottle? Another reason I love CakeCentral! 
Thanks for the tip
I hate scrubbing pans 
ha ha, i leave mine in the dishwasher and let them go cycle after cycle until they are clean! 
maybe i should try cake release!
You mix it with your whip attachment for a full ten minutes according to the recipe I have. I've just begun using it about ten cakes ago. I have had a few cakes stick, but I leave my cakes in the pan too long, I think. I had read that you need to turn the cake out before the cake release has a chance to cool. I like the Wilton better, but I used up the bottle pretty fast for the price! I'd like to hear more people's experience with the homemade and how long they keep the cakes in the pans after baking.
I've been making this stuff for years. I just store mine in a plastic airtight container in the cabinet. The batch I am using right now I have had since around xmas I think and it is still fine. It may seperate when the house is warm, but I just mix it up before using it.
The nice thing about this recipe is that you can make as much or as little as you need. If you are only doing a few cakes here and there, then do 1/4th of a cup of each thing. If you do alot of cakes, then do 1/2 to 1 cup of them.
I use this for all baked things now. When I make tarts or bars and have even used it when making cheesecakes.
I've always heard you should take your cakes out of the pan 10-15 mins after they come out of the oven, because what ever you use to grease the pan will resolidify and cause your cake to stick. If you do happen to leave your cake in the pan too long, you can put it back in a warm oven for a few mins to remelt the 'release stuff' you use and should be able to get the cake out then with no problems.
This is Amazing
! I cant wait to make my own! I go through a bottle of cake release like every two weeks! I was curious though, do you melt the butter and shortening or just blend it all together?
no butter. Equal parts flour, shortening (crisco), & oil. Just mix it together with your mixer.
Finally, something i know a bit about!!! I started the Wilton classes back before Christmas and somehow had the good fortune to stumble across this website. As one bonus I came across the cake release recipe. What a God-send. I am finnishing my classes on Tuesday and know without a doubt that I will NEVER buy another can of spray. The homemade stuff is wonderous!!! Thanks Cake Central....and whoever came up with that recipe!!! Linda
It works so well that I made one single batch (not sure if it would "really work"). After that I now make double batches and store them in a Tupperware container. Applied with a pastry brush, you can't beat it! I use it in muffin pans too!
For years I had been greasing and flouring my pans. Cake release was just too expensive, so I saw that Pam came out with a similar product, and decided to try it, expecting it to fail. It works wonders, and is relatively cheap. Just a simple warning: Make sure that you don't have any overspray on the floor. I almost hit the deck!! Wood laminate gets real nice and slick! LOL
I use the homemade version all of the time, but not just for cakes. Try it in your pans when you do any type of casserole: Lasagna, mac & cheese, enchiladas. You won't believe how easy it is to clean the pan!
I use this to grease all my pans too! I never have problems cleaning them up anymore. And I don't have the overspray either. I used to make this in 1/8 cup increments but thankfully i'm getting more orders now and making it up in about 1 cup batches. I put all my ingredients into the food processor or the blender and mix until blended. Perfect everytime.
This is the one I made. I got this one off a discussion forum at Wilton.com. (no, you don't melt the crisco)
PAN DRESSING
1/2 Cup CRISCO
1/2 Cup Oil
1/2 Cup All Purpose Flour
Mix well on HIGH with mixer for 10 minutes. (USING THE WHIP BEATER)
Spread on pan with Pastry Brush.
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