I can’t believe I am just finding out about this now…a magical, wonderful concoction that releases my cakes with ease…homemade cake pan release. Now as I write this post I must tell you I’ve only been at this baking thing for almost a year. I was taught to trace my pan on a piece of parchment paper, cut it out, and place at the bottom of my pan before pouring the batter in. With some recipes I have even done the whole spreading of oil along the sides, dusting with flour AND laying parchment at the bottom.
That was until I discovered this little gem. I know, I know…some of you may be thinking “where has she been?” But seriously I had no clue about this stuff till it made its happy way down my timeline. Imagine how I felt after seeing that it had been pinned thousands of times from thousands of different bakers…Forgive me, as I said it’s only been about a year :).
But I know there is probably someone else out there as clueless as I was about this cake pan release. I hope this post finds them well and hopefully, they’ll appreciate the time I just saved them. Especially if they were like me with the parchment cutouts or cakes that would not part with the pan when done.
| Prep Time | 5 minutes |
| Servings |
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- 1 cup all-purpose flour
- 1 cup vegetable oil
- 1 cup shortening Crisco
Ingredients
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- Combine all ingredients in a mixing bowl until the consistency becomes creamy.
- Store in airtight container.
- When ready to use, apply a thin layer to the entire inside of the pan using a pastry brush or silicone brush.
Do not refrigerate. There are no perishable ingredients. 1 batch can be easily stored in a 32 ounce jar.
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