Just wanted to know what people use for cake release. I tried the Pam for baking and it made the side and edges hard and crusty 
won't use that again!
I also use the wilton cake release and love it to. I use a papertowel to rub it in.
I make my own cake release, got the recipe from here and have never had a problem with it and is much cheaper than Wiltons. It is equal parts Crisco, Vegetable Oil and Flour. I melt the crisco and then mix all three together and keep it in my old wilton release bottles. Give it a shake and it works just like Wiltons.
I bet that is a better way to use the pastry brush instead of a papertowel. I will use mine next time. Thanks
Is the wilton cake release a paste in a tub? What's it made of?
I like Baker's Secret, it's in a can with a blue top. Could you be baking a minute or two too long?
I make my own cake release, got the recipe from here and have never had a problem with it and is much cheaper than Wiltons. It is equal parts Crisco, Vegetable Oil and Flour. I melt the crisco and then mix all three together and keep it in my old wilton release bottles. Give it a shake and it works just like Wiltons.
I use the same measurements, but I don't melt the crisco. Just dump the three things in a bowl and blend with my mixer. I also store it in a plastic bowl and brush it on with a pastry brush when I need it.
I love this stuff. Works really great!
ingredients is soybean oil, vegetable shortening(partially hydrgenated soybean oil and/or partially hydrogenated cottenseed oil), corn flour, lecithin, TBHQ and citric acid in proylene glycol added to retard oxidation. This is what is listed on the back of the bottle. This a a liquid with a flip top to squirt.
TexasSugar and Freddie, how long does the mixture keep for? Sounds much more economical!
Thanks Mistycakes I was just seeing if I could make it at home but I think The crisco oil and flour thing will be my best option,thanks to all.
TexasSugar and Freddie, how long does the mixture keep for? Sounds much more economical!
I've made it and used it for several months with out worry. Sometimes it will seperate a little, but I just stir it a little with the pasty brush before using.
The good thing about this is you can make as little or as much as you need. If you know you have alot of cakes coming up, then you can make a larger batch. If you think you will only make a few here or there, a smaller batch.
I've made as small as 1/4 cup of each and as large as 1 cup each. I usually do 1/2 cup of each, and store it in a gladware bowl. Just keep it in an airtight container.
I agree with TexasSugar, I haven't had any problems with it going bad and have used it over a period of months. I melt the crisco because I find it mixes easier and I can pour it into my air tight squirt bottles ( I use my old Wilton Cake Release bottles ) then I just squirt it into the pan and spread with pastry brush just like Wiltons. I always shake the bottle up before using but I did the same thing with Wiltons. This mix works great !!!
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