It's simple just equal parts of salad oil; Crisco and flour. Whip for 5 minutes until light and fluffy.
If you live in a very humid area some people also add an equal amount of cornstarch.
The amount of a 'part' depends on how much use. Can be Tablespoons, 1/4 cup, 1/2 cup or ??. Just make sure each ingredient is the same amount as the others
Yep...the one I have is:
1 cup Oil
1 cup Flour
1 cup Shortening
Love this stuff! 
Mine is a little different than ya'lls. I wonder what the difference in the finished product is? Any thoughts?
PAN GOO
1 1/4 C shortening
1/4 C flour
1/4 C oil
I have a recipe, It's a big batch because I use it a lot, maybe you can size it down:
1 lb shortening
1 pound flour , beat until fluffy then add
2 cups vegetable oil, keep beating until well mixed.
It kind of has the consistency of icing, very fluffy and very spreadable.
I've been using the homemade cake release for almost 3 years -- and I love it. I use 1 cup shortening, 1 cup oil and 1 cup flour. I mix it for several minutes. Then I use a pastry brush to brush it onto my pans. No sticking at all. And it's cheap too.
>... never heard of homemade cake release. How does it work and how do you use it?...<
It is used to grease and flour your cake pans before adding batter.
Keep the mixed release in the 'frig. I keep a round pastry brush just for this. Coat the pan WELL - don't be stingy w/this If there is any spot that is shiny you don't have enough brushed on.
awesome... i wonder, can you put it into one of those pump-spray bottles (like the spray olive-oil containers) - do you know what i mean? not a mister bottle (though would that work?) but the ones where you pump the top and then it sprays out like an aersol?
awesome... i wonder, can you put it into one of those pump-spray bottles (like the spray olive-oil containers) - do you know what i mean? not a mister bottle (though would that work?) but the ones where you pump the top and then it sprays out like an aersol?
Nope...when it comes out of the mixer it looks almost like icing...
Just use your regular mixer, not an immersion type! I made some once with the immersion one and had an amazingly fluffy cake release, not quite what I wanted.
I love this equal parts blend because you can make as little or as much as you need at any given time. It keeps really well even without refrigeration, but eventually it will go stale if you don't use it up. Janice
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