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Homemade pan grease stuff...

post #1 of 13
Thread Starter 
Hi everyone,
Quick question...I need to make a bunch of cakes tomorrow and thought to save myself some time I would whip up a batch of the pan grease (flour, oil and crisco). Since greasing my pans seems to put me over the edge.
I left it in my kitchenaid for about 4-5 minutes and it looks like cake batter...does this seem right?
Thanks a ton!!!
Jennz
post #2 of 13
are you using equal parts of each? I just mixed some up myself tonight and I think because it is warmer it looks like that. I didn't remember it looking like that, however it has been awhile since I made some. However mine looked like thin cake batter. I used it tonight and it still works the same, my guess is it just looks softer because of the heat and humidity here. Hope this eases your mind.

Leily
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It's better to be Hated for who you Are,
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post #3 of 13
Thread Starter 
Leily,
Thanks for the reply. Yes, I used a stick of crisco, a cup of oil and a cup of flour. I guess I was expecting it to be much thicker like a crisco consistency.
I'll try it out.
Thanks again,
Jenn
post #4 of 13
It'll be pretty thick Jennz... I use 1 cup of flour, 1 cup of shortening and 3/4 cup of oil.. I've hear of others that use equal parts of each .. I don't really think it matters... I'm sure it would work either way.. Just store it in an air tight container... it's great and I don't use anything else! Good luck!
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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post #5 of 13
I got lazy and bought the Pam with flour. It works like a charm. I'll never go back. It's just too darn easy!
post #6 of 13
Thread Starter 
Sugar,
I had bought the Bakers Joy and I seemed to go through the can really fast. And when I sprayed it I felt like I was choking on flour fumes...it was awful. Even tho I put the pan over the sink it still seemed to get everywhere.
Jenn
post #7 of 13
I don't really have that trouble with the Pam. But I'm not doing this professionally and I'm making small cakes too. So it might be different for other people.
post #8 of 13
I find Pam sprays make a crusty edge on my cakes, so I stopped using it for that reason .. when discussing the problem I had with the edges crusting, the instructor in a cake decorating class I took at the local university asked me if I was using a cooking spray. I told her I was and she said that was my problem... when I stopped using it, I no longer got the crusty edges on my cakes... so did the shortening/flour thing for ages until I tried the Wilton cake release.. then I read on here where others were making their own cake release .. so I tried it and love it... no more expensive cake release for me!! lol... it's much cheaper to make your own and it's not hard at all to apply .. I keep mine in one of those cheap Glad/Ziploc plastic bowls... I have a 2 inch pastry brush that use only for coating my cake pans... it takes about 15-20 seconds to coat the pan .. really easy to do icon_biggrin.gif
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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post #9 of 13
Just want to double check, you don't have to refrigerate this stuff do you?
post #10 of 13
The Wilton teacher I had gave us this one:

Equal parts of Crisco, flour and Oil

I just mix mine up with a rubber spatula. And its sort of runny.
post #11 of 13
You dont have to put it in the frige but i do. The advantage of the frige is, it keeps it from seperating so you dont have to remix it.
Becky D
cakeconfections@gmail.com
www.cakeconfections.net
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Becky D
cakeconfections@gmail.com
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post #12 of 13
I don't put oil in mine. Just equal parts Crisco and flour.
post #13 of 13
I'll keep that in mind with the edges, thanks for the tip!
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