I made some homemade cake release using the 1 cup of shortening, veg. oil and flour. I'm not sure what needs to be adjusted in the recipe. Maybe the flour???? I keep getting a hard crust on the outside of my cakes since i've been using it. If anyone knows what to do to fix this problem I would appreciate the help. Rather not go back to the expensive alternative of Wiltons cake release but I want the results it gives me.
Thanks for the help in advance.
i use homemade cake release as well and make sure to use a shortening with trans fat in it, oil, and flour. i beat the shortening w the oil til smooth, then add the flour a little bit at a time and never have issues w it. if your sides are getting crispy, you simply may be over baking. is your cake pulling from the sides while in the oven? if so, you're over baking probaby. HTH
Sorry can't help with your cake release 
I am using the Walmart (generic) brand for all items.
Not sure if over baking is the problem. I don't take it out until my center is done. I'm using baking strips and if 10in or over I use a baking core.
Thanks for replying. I would appreciate any advice you guys could give.
Here's what we use in the bakeshop and it works perfectly.
Equal amounts by weight:
vegetable oil, solid all purpose shortening, and BREAD flour
Put in mixer bowl and blend on low speed until perfectly smooth (about 5 minutes). Store in an airtight container. Use by spreading a thin, even layer on pans with a pastry brush.
I made the homemade release and it NEVER worked properly for me. I'm sticking to Wilton's or Baker's Joy.
i only line my pans with wax paper.. bottom only .. when i bake a chocolate cake.. i use bakers joy, wilton spray.. etc. put down the wax paper circle.. spray again litely... jennifer dontz . lines her whole pan.. sides and botton with wax paper. she shows this in her great dvds. hth i have never use the homemade release.. i also like ck products release.. wiltons spray and bottle of release is great too.
What ever happen to the old method of floring a cake pan, just by applying some crisco shortening in your cake pan then add about tablespoon of two of flour and swirl pans until flour is coated around sides and bottom of pan. Pour out additonal flour. works great same thing as bakers joy you have everything already in a can. I use this method when i'm out of bakers joy or cake release.lol!!!
I use the homemade cake release AND the wax lining. Its 1/4 Cup Oil, 1/4 Cup All Purpose Flour, 1 & 1/4 C. Shortening, I just throw it all in and mix with a wire wisk. Then I lather the bottom ONLY of the pan, then put a lining of wax paper in, and then I put the cake release on the wax paper. Never on the sides of the pan. HOWEVER, I just bought some Bakers Joy with Flour and have yet to use it, but a friend of mine who does cakes said this is the only thing she does and it works great. I was told about the homemade cake release in my class so I never tried anything before I started using it. So we'll see how it works. Although, for those of you who use Bakers Joy, do you only Spray the bottom, or the sides too? I'm not sure how to keep from having to use a knife to cut my cake away from the sides of the pan or if thats even possible 
And if you do spray the sides does your cake dome really bad on top?
I use parchment paper on the bottom of all my pans then use a nonstick spray on the parchment and sides of the pan. Never had a problem.
Sounds like you may have too much oil and it is "frying" the bottom of your cakes. Try using less oil in the recipe. I have seen the recipe with only 3/4c oil and I'm pretty sure my recipe (gotten from a youtube baker) uses only 1/2 cup of oil to 1c of each of the other two ingredients. Hope this helps.
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