I've used Wilton Cake Release for a long time w/great success (I havent needed to parchment my pans in forever). I think I will switch to the homemade kind...but I'm tentative. Any comments on taste and crumb differences if any...tips anyone?

The recipe has been around for a long time but heres a quick link to the super easy recipe (Marlene's link here on CC):
http://www.cakecentral.com/cake_recipe-1963-0-Cake-Release.html

I love making my own cake release. So simple and cheaper than wiltons. I don't have a problem with extra crumbs and the cake pops right out of the pan with out leaving any "left overs" stuck to the sides.

I was using baker's joy and then ran out of it and decides try making my own cake release and haven't bought baker's joy since, I don't line my pans anymore and I never have crumb issue. I give it

Okay, after hearing about this "cake release" for a while now, I'm curious to try it. I usually grease and flour my pans, but it's messy and a pain in the butt. Can anyone share a recipe w/ an explanation on how to use it?

Equal parts bread flour, veg shortening and oil. Whip until it's fluffy. Stores at room temp and just paint it on the pan with a pastry brush.

Thank you , Thank you, Thank you!!!

I have used both. I love the home made stuff. It is more econimical then Wilton even with the 40% coupon from Hobby Lobby. Save the money for your gas tank. The home made stuff rocks.
Mary

i had been using the baker's joy, too. and when i ran out, thought i'd try this. i used 1 c of veg oil, shortening and flour and didn't realize quite how much it would make. I keep it in an airtight container in my pantry and use it all the time. it's amazing how little you really need. as leah said, just use a pastry brush to "paint" the pans. it works really well. i have almost zero crumbs, no sticking to the pan. i let mine cool off in the pan for about 7-10 minutes, until the pan is cool enough to flip with my bare hands. WAY cheaper than wilton or bakers joy and i don't have to use parchment paper either.

ok, I'm sold! Making some right now!

Use it all the time - works even in my little baby bundt pans.

Just like leah says - equal parts Shortening, Flour, Veg Oil. I use 1 Cup each. Use my hand mixer to blend the four + crisco, then pour in the oil and mix till blended. I store for a long time in my fridge.

My pastry brushes were leaving bristles, and the silicone ones don't cover quite as well, so I've been using paper towel to coat my cake pans.

One reason it is so great, you don't have to make so much. I only bake now and then, so when I make my release, I use only 1/4 cup of each of the three ingredients...you can make as much or as little as you need.

My Wilton instructor gave me the recipe for the "homemade cake release" after my cans of Wilton's cake release kept clogging up on me.

I haven't used anything else since. I keep mine in the pantry, use my pastry brush and away we go. No problems. I use regular flour, crisco, and veg. oil. in equal parts.

Thanks to all on CC for the great ideas and suggestions. Since I am still a novice, I am like a sponge when I get on this site. Thanks from Texas.

PattyT said:

"My pastry brushes were leaving bristles, and the silicone ones don't cover quite as well, so I've been using paper towel to coat my cake pans."

just my little tip:
I use one of those small sandwich baggies (the fold over ones, not the zip lock type) to coat my pans w/ shortening. Just stick your hand in the bag, pick up some of your shortening or cake release and spread evenly in your pan. Take it off inside out (like a latex glove) and toss. Never have to get anything on your hands or seaping through a paper towel.

I personally LOVE the Wilton stuff in the squeeze bottle. My cakes never stick and I get a nice golden, but not hard brown crust in my magic Line pans. I did not care for the homemade as much.

I use the empty cake mix plastic bags to grease the pans. Larger than the sandwich bags, very sturdy and free.

here's the first cake i made using homemade cake release...been using it eversince.

I like the homemade stuff too.. I use a baggie, but I like the idea of using the cake bag.. recycle recycle recycle!!!

I still dust it a little with flour too, just to be safe.. I'll make a tablespoon of each ingredient at a time so I don't have to store it. I don't whip it either, I just stir it til it's smooth.

Wendy

The cake bag is a great idea! I'll remember that...except when I'm baking from scratch. Gosh I love CC! Great tips....a whole bunch of people who use their brains!!

Great idea on the cake bag!

Just a question on the recipe for homemade :
One recipe called for flour
Another called for BREAD flour

Which one?

I just use regular all-purpose flour. It works fine. HTH

I don't have access to shortening where I live. Could I substitute margarine instead?

nancylynwallace~ thank you!

RANCID!!!!
I was trying to write a response re: the margarine, and couldn't think of the word RANCID, so I deleted my response! Ha, ha.
But that's what I thought too. Thanks for being the brain this morning!!

I recently switched to the homemade cake release - love it love it LOVE IT. I'll never go back to the Wilton's or Baker's Joy again. I went the route of making a huge amount - 2 cups per ingredient. I bought an air container from Walmart and poured it all into that. I have enough to last a year and it's one less thing I have to mix when I'm preparing cake.

I've only ever used the homemade cake release and its always worked great so why pay for what I can make so cheaply at home?

Great tip about the plastic bag.