A Few Questions About Homemade Cake Release
Decorating By mom2twogrlz Updated 11 Nov 2010 , 12:56pm by leily
What is the best way to store homemade cake release? Fridge or room temp?
How long does it last?
I made some using equal parts of flour, shortening, and veg oil and would hate to waste it with improper handling.
TIA
I've kept it on the cabinet for months with no problems. 
i prefer to keep mine in the fridge, i make it up using 1 cup of each and it lasts several months till i have to remake it.
Since you three are homemade cake release users, do you mind if I co-op the thread momentarily and ask you what is your preferred method of applying it to your pans? I haven't used it before because I can only picture applying it by smearing it on with my hands . . . I imagine you have a better way?
Since you three are homemade cake release users, do you mind if I co-op the thread momentarily and ask you what is your preferred method of applying it to your pans? I haven't used it before because I can only picture applying it by smearing it on with my hands . . . I imagine you have a better way?
I used a pastry brush. So amazingly easy!!!! Brush on a light coat and you are done.
Since you three are homemade cake release users, do you mind if I co-op the thread momentarily and ask you what is your preferred method of applying it to your pans? I haven't used it before because I can only picture applying it by smearing it on with my hands . . . I imagine you have a better way?
Hi Karabeal...
I use a pastry brush to apply mine to my cake pans. You can pick one up at your local super market, dollar store, or anywhere that sells kitchen supplies like walmart.
and to our original poster I keep mine in my fridge and it has lasted six months and longer but honestly I find I am making more and more all the time.
HTH
I've switched out my bristle pastry brush for a silicone one and I find the silicone one isn't as firm as the old bristle one. It's fine for liquid-y applications, but not as good for semi-solid applications. Do any of you use a silicone pastry brush to spread the cake release? Or maybe I just have a particularly weak silicone brush . . . hmm.
Thanks a bunch!
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