Cake Release - Improved

Lowcost alternative to commercial cake release–revised with AWATTERSON’s improved recipe. Great for pans with lots of nooks and grooves.


  • 2 c. flour
  • 1 c. vegetable shortening
  • 1 c. vegetable oil


  1. In medium bowl, mix about 1/3 of the flour with 1/3 of the vegetable shortening on medium low speed with mixer until well blended. Add another 1/3 of the flour and shortening and continuing mixing. Add remaining flour and shortening and continue mixing until blended well. Slowly drizzle in vegetable oil and blend until homogenous mixture is obtained.

1.Brush liberally on edges and sides of cake pan using pastry brush or silicon basting brush.
2.May be stored in refrigerator for up to 6 months.

Comments (3)


I wish that I could take credit for this recipe, but it was Kan2124 who came up with this. I had just agreed with her.


hi what would this recipe be in ounces or grams and can i use cookeen as i cant get shortening in ireland. any help is much appreciated.thanks, rosey.


Hi Roseyred, I am in Hull, and I use trex, I suppose any white baking fat could be used, I know stork does one. When I say baking fat i mean anything but lard or crisp and dry. Hope you find something, I hav heard of cookeen but cant quite remember what it was used for. regards Chrissie