Description
With this easy homemade cake release you can confidently turn out beautiful cakes that won’t stick to the pan!
Ingredients
Scale
- 64 gm (1/3 cup) shortening (I use Crisco)
- 75 gm (1/3 cup) vegetable oil
- 42 gm (1/3 cup, spoon and leveled) all-purpose flour*
Instructions
- Place the shortening, vegetable oil, and flour in a medium bowl. Using a handheld mixer or stand mixer, beat the ingredients together until a thick paste forms.
- Apply a liberal amount of the homemade cake release to your cake or Bundt pan using a pastry brush, being sure to cover every nook, crevice, groove, and cranny of the pan.
- If the recipe calls for lining the cake pan, do that next.
- Pour the batter into the pan and bake as directed.
Notes
Making a larger or smaller batch: If you’d like to make less or more of the homemade cake release, simply scale the ingredients up or down. Just make sure that you use equal parts (by volume) of each ingredient.
Storage: Store leftover homemade cake release in an airtight container at room temperature for up to 3 months.
*For chocolate cakes: Replace the flour with 33 gm (1/3 cup) cocoa powder and prepare as directed.