Pan Grease

Baking By OhMyGoodies Updated 15 Dec 2006 , 4:35pm by Janette

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OhMyGoodies Posted 5 Dec 2006 , 10:10pm
post #1 of 13

Ok I've searched high and low and in between and can not find the thread that explains this. Someone here "invented" a type of no stick stuff you spread in the pan instead of spraying it or dusting with flour.... could someone refresh my memory on how to make it and how to use it? Thanks in advance gang icon_smile.gif

Becky

12 replies
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Titansgold Posted 5 Dec 2006 , 10:13pm
post #2 of 13

Definitely curious about this one too. Anybody?

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KonfectionKonnection Posted 5 Dec 2006 , 10:14pm
post #3 of 13

I happened to see that the other night. I wrote it down as Cake Release--equal parts of Crisco, oil and flour. Use the mixer about five minutes. Then store in a closed container in your pantry. I haven't tried it yet--but am looking forward to doing so on my next cake! icon_smile.gif

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mcalhoun Posted 5 Dec 2006 , 10:14pm
post #4 of 13

This is what I use there are variations of it though. 1 cup Crisco
1 cup Flour
1/2 cup Oil
Mix it all together and store in cabinet.

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aundron Posted 5 Dec 2006 , 10:17pm
post #5 of 13
Quote:
Originally Posted by KonfectionKonnection

I happened to see that the other night. I wrote it down as Cake Release--equal parts of Crisco, oil and flour. Use the mixer about five minutes. Then store in a closed container in your pantry. I haven't tried it yet--but am looking forward to doing so on my next cake! icon_smile.gif





I've tried it and it's great!!!! I haven't used Wilton's cake release since I've tried this. I got the recipe from this site and it's titled "cake release"!! HTH

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Titansgold Posted 5 Dec 2006 , 10:17pm
post #6 of 13

Sounds good to me, thanks guys!

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OhMyGoodies Posted 5 Dec 2006 , 10:17pm
post #7 of 13

Thanks gang I knew I could count on yall! icon_smile.gif

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sweetlybaked Posted 5 Dec 2006 , 10:18pm
post #8 of 13

I use the equal parts of Crisco, vegetable oil, and flour. This works GREAT! I love this stuff and would recommend it to EVERYONE!

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7yyrt Posted 6 Dec 2006 , 2:17am
post #9 of 13

No need to mix for 5 minutes. I just use a spoon and mix it up. I put it in the fridge in a yogurt container, 'cause I have more room there, but you don't have to. The only time I had anything stick was a small spot I missed.
Great stuff!!

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veejaytx Posted 6 Dec 2006 , 2:25am
post #10 of 13

I highly recommend that you NOT use an emulsion mixer, it whips up like crazy! I use the equal parts, much easier to remember.

It shouldn't take 5 minutes to mix it, all it needs is to be completely blended together. Keeps for a long time without refrigerating.

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m0use Posted 8 Dec 2006 , 6:16pm
post #11 of 13

Pam just came out w/ a spray cake release!
But I still like my homemade best, plus I put a piece of parchment paper on the bottom of the pan, and I never have a problem!

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SILVERCAT Posted 15 Dec 2006 , 4:24pm
post #12 of 13

I have tried both wilton cake release and pam with flour, they work pretty much the same. The pam does give it a little more crunch to it! I will have to try the recipe here!

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Janette Posted 15 Dec 2006 , 4:35pm
post #13 of 13

I bought a pan on E-Bay once and the seller sent be a recipe for coating. I us to use Wilton cake release but now I only use this. Works great never had a problem.

PAN COATING FOR BAKING

1/4 cup flour

2 cups veg shortening (Crisco)

Cream shortening, add flour and cream together till all lumps are cone and mixture is smooth. Coat inside of pans generously. Can be stored in seal tight container in cabinet.

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