Has anyone tried this with the butter flavored Crisco? I'm curious to know if it would work as effectively.

BTW...I've been lurking and learning for a couple of weeks now. WOW there is a wealth of information on these forums!! Kudos to all of the CCers that share their tricks of the trade.

Yaya

welcome Yayaism!! sorry I dont know the answer to your question

I have only read a few times "DON'T USE IT!!" (this is about the crisco butter stuff)

Welcome

edited to clarify

I loved the cake realease too until I couldn't use it on a cake and had to wrap my pan and bottom it in parchment. I have always had like a thick crust on my cakes ( all sides ) but not with the parchment cakes! I am done with release I think!

At the risk of just not understanding......what do you mean "parchment cakes"?

I'm sorry I was juggling a baby on a hip and trying to type last time! I couldn't use cake release once due to dietary restrictions so I used parchment paper in the bottom of the pan and also wrapped it around the sides inside. The cakes baked in the parchment lined pans (parchment cakes ) did not have the crusty golden (overbaked) sides that my cakes usually have!

Thanks for the welcome and the replies! On the advise of those that known wwwaaayyyyy more than I do, I'll get rid of the butter stuff I bought.

I'm an absolute beginner on cake docorating, but I'm loving it! I inherited a set of tips and bags from my best friend, and now I'm HOOKED!!

Hmmmm, I may give it a try after all lol. I have a whole package of it to use up! I'll be making lots of little practice cakes, so I there's nothing to lose by trying it out.

Yaya


* edited for typos!

uh oh I am so sorry I thought you meant baking a cake with the butter crisco! I am sorry! That is what I get for reading the last page first! Open mouth insert cake!

I don't imagine it makes a difference in cake release whether you use butter flavor or regular Crisco. The actual Wilton Cake release is yellowish in color. Note: that recipe I gave ... when finished it filled to the brim a 22 oz Tupperware container!

Does this cake release create the same thin "crust" on the sides of the cake that greasing and flouring the pan does? So far I've been spraying my pans with a generic Pam, and lining the bottom of anything over 10" with parchment. Everything's been beautiful, but if the cake release is eay to use and offers the same crumb-free surface I'd like to try it.

handymama,

I think you will find it turns out about the same.

You might want to try it on a practice cake just so you can make sure it turns out to your expectations.

Has anyone ever just mixed this by hand? (I can do it by mixer, but don't want to keep washing my darn bowls)

nrctermite when I made mine, I did one table spoon of each so I just did it by hand. Im not sure if that answers your question since it was such a small amount.

but it was enough for the cakes I was making. I love that stuff. =)

Thanks, I did end up doing it by hand and my gosh that stuff ROCKS. Thank you. (sorry it took so long to get back, I usually don't get online during the weekend)

The cake release is great, but now I use the Crisco spray with flour just because it is easier to spray than to rub! (Lazy, I know!)

this seems really useful im sick of having to stick bits of cake back on!

only problem is im in the uk, does anyone have a converter of what i would need to buy?

dont know what half the american to uk conversions are!

Just use equal amounts of fat (shortening)/veg. oil/flour

Homemade pan release works wonders!!!!!!!!!!!!!!!!!!!!!!!!!!!