Hi girls I have been using Wilton's cake release for my cakes and LOVE IT but I have also read that you can make your own. Does anyone know how and does it work as good as Wilton's it's getting expensive but I don't want to sacrifice the convenience and "never fails" of Wilton's.

I found a recipe on here last year that was just equal parts of oil + crisco + flour. Worked great for me for cakes and breads.

I just searched the recipes and this came up...a little less oil than the other 2 ingredients. I wonder why it was changed.

http://www.cakecentral.com/cake_recipe-1963-0-Cake-Release.html

I am a fan of Bakers Joy.........used it for a long time. My grease and flour days came to a scretching hault! Never fails me! Not all that expensive either, and easy to find in the grocery store. Brenda

I use the cake release that Kelrak mentioned and it works just great! I haven't had a cake stick yet!

I am an old fashion crisco, flour and parchment paper gal. The Wilton Cake release had a funny flavor to me, although nobody else seem to notice it! haha!
I don't mind the crisco/flour fun. Its the parchment paper I hate doing...I go thorugh tons of it!

i noticed it loriemoms! ...i think it is because of the smell and i sort of imagine it in my tastebuds...but i use it anyway..never fails me..

I hate the whole parchment thing it got old fast and the paper is expensive and it's all too time consuming. I liked the cake release but it is expensive too, so I thought I look for other ways to do it.

I was using baker's joy spray and it worked well, but it was getting expensive.

Since finding the recipe for homemade cake release, I won't ever go back to the old way (Crisco and flour) or the expensive way, Bakers Joy, etc.

For my nordicware fluted pans, I find that using the homemade cake release followed with a dusting of cracker crumbs produces releasable cakes with almost no loss of detail.

I like the homemade which is the equal parts of shortning, vegetable oil and flour. I just use a pastry brush to apply. My cakes always come out without problems, besides it goes a long way and is less expensive. I forgot to mention to mix all in a processer until smooth.

The homemade one can I make lots and save it in a jar?

2 c. Crisco and 1 c. all purpose flour ... mix 'til well blended. I store mine in a very clean, left over Cool Whip tub. Brush on your pan using a pastry brush....nothing will stick and it's incredibly cheap ! Last a very long time, too. No oil needed

By the way, I always double the recipe .... 4 c. Crisco, 2 c. flour, and it makes a bunch ... just store in an airtight container in a cool place

Thanks for the tips and the recipes

I use the crisco, flour and oil mix - keep it in a tupperware container in the cupboard (mine never lasts a long time, I bake quite a bit!) I would think it would be good for quite a while though. NOTHING sticks with it, and it works like a charm!

I started out buying the Wilton cake release, but then found the recipe on here as well. Now I just refill the old Wilton bottles with the homemade stuff and keep it until I need it, and it works just as well.

I have to give a vote for the home-made coating as well. I'll never go back to a ready-made. I use 1/3 cup flour, crisco and oil. I beat the flour and crisco with a hand mixer until smooth, add the oil and beat until well blended. Store in the frig in a small glass jar. When ready to use, brush on with a pastry brush and I'm done. The sides and bottoms of my cake layers are always tender and beautifully brown.

I'm going to have to try the recipe. I've been doing the old fashioned method of crisco and flour. The last cake I made though stuck a tiny bit- it was a little hard to get it out in 1 piece.

I use that Crisco baking spray. But......... it costs about the same as Wilton, doesn't it? I just use it because I can get it at the grocery store, and I have to go to Michael's to get the Wilton.......

I switched over to the home made last year and wouldn't go back. I di use parchment on the bottom of all my cake pans. I won't risk having my cake bottoms stick. The home made release gives a nice soft golden finish to the sides and I rearly ever have to crumb coat. I filled an empty Wilton cake release bottle with the stuff and store the rest. Squeeze it out and spread with a paper towel. Couldn't be easier.

I make my own. Equal parts of oil, flour and crisco. I usaully do a 1/4 cup of each and store it in the fridge. It works great. I haven't had a cake stick yet. It is super cheap to make.

Once I tried the homemade cake release (about 3 years ago now) I haven't looked back. I have the ingredients on hand... it takes me 2 mins to make if I run out. And I use it to grease ALL of my pans-baking and cooking..... It is great!

I make different amounts each time depending on what I know I have coming up. I have done as much as 1 1/2C of each ingredient and as little as 1/8C. It doesn't go bad, but sometimes I know it would just be sitting around so I don't make as much.

Definitely try it! I keep it in a tupperware container and use a pastry brush to grease all my pans. I am also one who used parchment no matter what b/c i don't like to chance anything sticking to the bottom.

Leily

I use parchment and Pam on all my cakes - even the 6" ones. The paper is really, really cheap at a local discount store and I never have to worry about the bottom sticking.... crisco and flour is a pain and I have never had a problem with the spray Pam.

* However, I use crisco/flour on all bundts & shaped pans with a bunch of nooks and crannies *

I use generous crisco and light flour, it has never failed me yet. I am intrigued by the crisco and flour MIX. You gals are just so clever!!

My wilton teacher found this in one of her old wilton books and gave me the recipe and I haven't bought any since
1 1/4 cup shortening
1/4 cup oil
1/4 cup flour

I store mine in the old wilton cake release bottle shake when needed and squirt into my pan, works like a charm.

So do the recipes that you all use end up as a paste or more liquid like?

Mine is a liquid, you melt the crisco and the oil keeps it from going hard again.

I use homemade as well.
An alternative to the parchment paper is wax paper. Wax paper won't burn up when you use it for cakes, but if you use it to line something where it will be exposed- like a cookie sheet to do cookies, then it will burn.

Melt the crisco? I've never thought of that. I just mixed it all up by hand. The food processor idea was interesting too. I stored it in the cupboard and it lasted a long time, but I think the fridge is a better place for it.