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Cake Release II

puddgyballerina
By: puddgyballerina
Posted 08/31/09 • Last updated 07/19/09 • 156 views • 7 comments

Posted by puddgyballerina

Low cost alternative to expensive commercial cake release products. Eliminates the need to flour cake pans.

Cake Release II

Ingredients

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

Instructions

  1. In medium bowl, mix 1/2 c. flour with 1/2 c. vegetable shortening on medium low speed on mixer until well blended. Add remaining flour and shortening and continue mixing until blended well. Slowly drizzle in vegetable oil and blend until homogenous mixture is obtained.
  2. Brush liberally on edges and sides of cake pan using pastry brush or silicon basting brush.
  3. May be stored in refrigerator for up to 6 months.

Comments (7)

puddgyballerina 4/7/10 at 8:36pm
thanks for the post--i'll try the reformulated recipe soon myself!!
awatterson 5/19/10 at 8:44am
I used the 2 cups flour and this works perfectly! I love this stuff.
Katherinej51679 5/23/10 at 1:39am
Thank you so much for this~! I will try it tomorrow. Our store was out of Baker's Joy, which I ALWAYS use and I bought cake release instead...it was twice the price and I'm not sure how long it will last....Thanks again!
puddgyballerina 5/27/10 at 8:48pm
we've recently downsized and moved and i baked for the first time in 6 weeks and i agree with AWATTERSON, i prefer the 2/1/1 ratio. thank you for sharing
what_a_cake 10/14/10 at 10:01am
Has anyone used: 1 C Crisco shortening 1 C flour ½ C vegetable oil
roseyred 11/3/10 at 5:44am
what is the measurements for this in ounces or grams and can i use cookeen instead of shortening as you cant get it in ireland.
rwjcakes 3/7/11 at 2:14pm
I used the 2/1/1 ratio, but it worked great! This will save me time and money. Thank You!!!
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