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Homemade Cake Release Recipe

post #1 of 23
Thread Starter 
Hi All,

I've been lurking for a couple of weeks and have learned so many great tips and tricks that I wanted to share one of my favorite secrets - a Homemade Cake Release Recipe that I found some time ago in an Amish Mennonite cookbook. They called it Homemade Pam but by checking the ingredients versus what's listed on my Cake Release bottle it's very, very similar...and much cheaper than buying Cake Release - while working just as well! I did a search and couldn't find this posted but if someone has already shared it, well, I thought it wouldn't hurt to add this version:

1 1/2 c. white shortening
1 1/2 c. flour
1 1/2 c. vegetable oil

Beat shortening and flour together until very smooth. Beat in oil until blended. Place in container and store in refrigerator. Use pastry brush to spread in baking pans. icon_smile.gif
post #2 of 23
Thanks for the recipe! Wilton Cake Release is so expensive. Our teacher told us that if we made it ourselves it would go rancid so don't try it, but I think she's just telling us that so we can spend $$$ buying the pre-made stuff!
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post #3 of 23
Welcome to CC...it is always great to hear from new members.

I use this all the time...it works great and much more cost effective! I think I got the recipe on CC. I think your version is for a larger batch.
post #4 of 23
Thanks for the recipe. I just bought 4 bottle of Cake Release, but I'll try it when I run out. It is sort of expensive. It is nice to cut costs when you can!
Stefanie
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Stefanie
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post #5 of 23
I started using this, and I like it even better than the Wilton Cake Release! thumbs_up.gif

fuzzykoala22, I keep mine in the fridge. I don't want to take any chances. icon_wink.gif
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post #6 of 23
I love the homemade stuff. What I really like about it is that you can make as much or as little as you like, just use equal portions of each.

I always dump all three in the bowl together and blend. I also keep mine in an plastic bowl in the cabinet and never had a problem with it. I've it for months with out problems before. icon_smile.gif In warm months it may seperate a little, but after a quick stir it works perfectly fine.
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post #7 of 23
Homemade cake release is the BEST!! I will never use anything else!! Works like a charm every time! thumbs_up.gif
TAMMY
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TAMMY
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post #8 of 23
Quote:
Originally Posted by TexasSugar

I love the homemade stuff. What I really like about it is that you can make as much or as little as you like, just use equal portions of each.

I always dump all three in the bowl together and blend. I also keep mine in an plastic bowl in the cabinet and never had a problem with it. I've it for months with out problems before. icon_smile.gif In warm months it may seperate a little, but after a quick stir it works perfectly fine.



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post #9 of 23
I finally ran out of homemade cake release after making it at least a year ago...and it did NOT at all go rancid.
I like way better then wilton's too!
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #10 of 23
I made this about 2 months ago & it smelt REALLY bad. It smelt like cat urine. I through it out & have not tried it again. Do you recon I had something that was old that I put into it?

I can not figure it out icon_cool.gif
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post #11 of 23
I use it all the time but my recipe is a little different. It is 1 cup flour, 1 cup shortening and 1/2 cup oil. Just mix it up and put in a bowl (I use the Lock n Lock which I love). I also keep mine in the cabinet.
Melissa
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Grandma's are Mommys with lots of frosting....
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post #12 of 23
To Monica0271........the only thing I can think of is that your oil was rancid when you used it. I made some about 2 months ago, and it's still good. I keep it in the Wilton bottle "cake release" that I bought and store it in the cabinet.
post #13 of 23
Quote:
Originally Posted by lsawyer

To Monica0271........the only thing I can think of is that your oil was rancid when you used it. I made some about 2 months ago, and it's still good. I keep it in the Wilton bottle "cake release" that I bought and store it in the cabinet.



Well I know the oil was not rancid cause I smelt it, then I looked at the exp date. It was all good. The only thing I can think of that it was the flour. I store flour in plastic boxes with lids. That flour could have been in there for longer than I thought.

I may try it again. The smell was really bad.

Thank you for your help!! thumbs_up.gif
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post #14 of 23
Thanks for the recipe! I will definitely try it. (And welcome to our little family!)
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post #15 of 23
Wondering if canola oil can be substituted for vegetable? Canola and EVOO is all we ever have in the house.

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