I have been using the cake release recipe from this site for some time now, and I love it. I can't stand the overspray from the oil/flour products such as Baker's Joy and Pam. However, I'm wondering whether any of you who have used cake release on bundt pans have noticed that cakes baked in a bundt pan prepared with cake release don't seem to rise as high as those using the old grease and flour method. I am also wondering if my recipe is a bit off. I use the dry measuring cups to measure out the flour and shortening. Then, I use a liquid measuring cup for the oil. Should I use the dry measuring cup for the oil as well? It seems that the mixture is a bit loose. What consistency should it be? More creamy, perhaps? Finally, I'm wondering if because my cake release mixture is so loose it is keeping the batter from rising as high up in the pan.

Thank you in advance for your responses.

Can anyone help?

might get a better response in one of the other sections. this is the business section.

sorry, i can't answer your question...i never use the stuff.

Thanks, armywifebryan. I will try posting this in another section. I thought of that initially, but decided to start here since this topic has been discussed here before. Thanks, again.