For Those Who Use Homemade Cake Relaease
Decorating By sweet_honesty Updated 2 Jul 2010 , 12:26am by sweet_honesty
Is it supposed to look like this??? I used the 2 part flour to one part each of oil and shortening ratio.
I did get the recipe from here.
http://cakecentral.com/recipes/16204/cake-release-improved
The other recipes had comments suggesting better results using the 2:1:1 ratio. Was just wondering if it was meant to be so thick. I have no idea what "weird" looks like since I've never made it before.
I use the cake release alot. The recipe I use is equal parts flour, oil, and shortening. I "paint" mine in the pan with a pastry brush. I doesn't work as well with chocolate cakes or cakes that have fruit, nuts, etc. in them. With those I use the cake release but also use parchment in the bottom of the pans.
I just made this for the first time recently using the 1:1:1 ratio. It worked wonders for me - my cakes came out cleaner than they ever have. I have made both white and chocolate cakes using this with no problems whatsoever. Like the the others, I 'paint' it on using a nylon pastry brush. SO much cheaper than buying ready-made Cake Release!
I use ONLY homeade pan grease. 1:1:1 ratio. I "paint" it on with a pastry brush for even distribution 
I use 2 parts flour, 2 parts shortening, and 1 part oil. I've tried the 1,1,1 but for me it comes out really thin.
Well I am pleased to report that the 2:1:1 ratio worked like a charm. My cakes just popped right out. I guess it's like the Buckley's Cough Syrup of the cake world.....It looks awful but it works!!!!
Thanks for the input everyone.
I never use cake release like this. i use pam-baking. if there are a lot of divots in the cake pan then i flour coat it.
Shortning spread with a bit of waxed paper then parchment (which gets greased) then four. Cakes pop out like they need to get somewhere.
Hi, was wondering if this would work ok with pyrex bowls, I have to do a cake soon, one of Debbie Browns, and the 3 cakes are cooked in bowls. I am very nervous that the wont come out. Would appreciate some ideas lol from good old England
I tried greasing and flouring but I obviously don't have the skill of my mother and grandmother cause I can never get the shortening spread evenly to get an even coating of flour. Result: hard bits of white stuff on the outside of the cake.
So lightning bulb comes on...I melt the shortening and spread it with a pastry brush then coat with flour. Cake comes out all right but I have kinda like an extra thin layer of crust on the outside that half adheres to the cake. Falls off in chunks. Gave a whole new meaning to crumb coat.
This method is the only one I've gotten to actually work for me. Plus it's cheaper than PAM which is like $7.00 USD a can here.
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