Here's A Recipe For Homemade Pan/cake Release
Baking By shannonann Updated 26 Sep 2007 , 1:20am by alanahodgson
My instructor gave us this recipe for a shortcut/inexpensive way to grease and flour pans.
1 cup all purpose flour
1 cup Crisco shortening
1 cup Crisco vegatable oil
Mix all together with hand mixer. Store in airtight container in refrigerator. Brush on cake pans before filling.
I made a batch this morning. It is white and fluffy with the same gritty texture as the Wilton cake release. I haven't actually used it yet. If anyone has ever used this I would love to hear how it works.
This is all I have used for the last 4 years and I will never go back to anything else.
You can use 1c of each like you have stated or use as little as 1T of each, as long as it is equal amounts it works the same.
I personally LOVE IT, i always have the stuff on hand and I now use it on everything I need greased, even my pans for cooking dinner (like that lasagna... oh it cleans up so nicely)
I recently started using this recipe as well and I was shocked at how beautifully the cakes released from the pans. Usually there's not a crumb attached to the pan. the cake comes out perflectly entact. I highly recommend this recipe. I used to just grease and flour. Never again!
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