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Homemade 'Cake Release' vs Wilton brand: Which is better?

post #1 of 28
Thread Starter 
I've used Wilton Cake Release for a long time w/great success (I havent needed to parchment my pans in forever). I think I will switch to the homemade kind...but I'm tentative. Any comments on taste and crumb differences if any...tips anyone?

The recipe has been around for a long time but heres a quick link to the super easy recipe (Marlene's link here on CC):
http://www.cakecentral.com/cake_recipe-1963-0-Cake-Release.html
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Lend me some sugar, I am your neighbor! From Outkast's song "Hey Ya"
http://cwcakes.blogspot.com/
www.goingTODAY.com
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post #2 of 28
I love making my own cake release. So simple and cheaper than wiltons. I don't have a problem with extra crumbs and the cake pops right out of the pan with out leaving any "left overs" stuck to the sides.
"Let your legacy not be the stupid forgettable dandruff of life but that you LIVED. That you were here and that people remember YOU in all your wonderfulness. Not your stuff. Because stuff is forgettable." - - Jackie (a blog writer from Canada)
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"Let your legacy not be the stupid forgettable dandruff of life but that you LIVED. That you were here and that people remember YOU in all your wonderfulness. Not your stuff. Because stuff is forgettable." - - Jackie (a blog writer from Canada)
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post #3 of 28
I was using baker's joy and then ran out of it and decides try making my own cake release and haven't bought baker's joy since, I don't line my pans anymore and I never have crumb issue. I give it thumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gif
post #4 of 28
Okay, after hearing about this "cake release" for a while now, I'm curious to try it. I usually grease and flour my pans, but it's messy and a pain in the butt. icon_rolleyes.gif Can anyone share a recipe w/ an explanation on how to use it? icon_smile.gif
post #5 of 28
Equal parts bread flour, veg shortening and oil. Whip until it's fluffy. Stores at room temp and just paint it on the pan with a pastry brush.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #6 of 28
Thank you , Thank you, Thank you!!! icon_smile.gif
post #7 of 28
I have used both. I love the home made stuff. It is more econimical then Wilton even with the 40% coupon from Hobby Lobby. Save the money for your gas tank. The home made stuff rocks.
Mary
post #8 of 28
i had been using the baker's joy, too. and when i ran out, thought i'd try this. i used 1 c of veg oil, shortening and flour and didn't realize quite how much it would make. I keep it in an airtight container in my pantry and use it all the time. it's amazing how little you really need. as leah said, just use a pastry brush to "paint" the pans. it works really well. i have almost zero crumbs, no sticking to the pan. i let mine cool off in the pan for about 7-10 minutes, until the pan is cool enough to flip with my bare hands. WAY cheaper than wilton or bakers joy and i don't have to use parchment paper either.
Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, and loudly proclaiming...'Wow! What a ride!' -- unknown
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Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, and loudly proclaiming...'Wow! What a ride!' -- unknown
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post #9 of 28
ok, I'm sold! Making some right now!
post #10 of 28
Use it all the time - works even in my little baby bundt pans.

Just like leah says - equal parts Shortening, Flour, Veg Oil. I use 1 Cup each. Use my hand mixer to blend the four + crisco, then pour in the oil and mix till blended. I store for a long time in my fridge.

My pastry brushes were leaving bristles, and the silicone ones don't cover quite as well, so I've been using paper towel to coat my cake pans.
post #11 of 28
One reason it is so great, you don't have to make so much. I only bake now and then, so when I make my release, I use only 1/4 cup of each of the three ingredients...you can make as much or as little as you need.
post #12 of 28
My Wilton instructor gave me the recipe for the "homemade cake release" after my cans of Wilton's cake release kept clogging up on me.

I haven't used anything else since. I keep mine in the pantry, use my pastry brush and away we go. No problems. I use regular flour, crisco, and veg. oil. in equal parts.

Thanks to all on CC for the great ideas and suggestions. Since I am still a novice, I am like a sponge when I get on this site. Thanks from Texas.
post #13 of 28
PattyT said:

"My pastry brushes were leaving bristles, and the silicone ones don't cover quite as well, so I've been using paper towel to coat my cake pans."


just my little tip:
I use one of those small sandwich baggies (the fold over ones, not the zip lock type) to coat my pans w/ shortening. Just stick your hand in the bag, pick up some of your shortening or cake release and spread evenly in your pan. Take it off inside out (like a latex glove) and toss. Never have to get anything on your hands or seaping through a paper towel. thumbs_up.gif
post #14 of 28
I personally LOVE the Wilton stuff in the squeeze bottle. My cakes never stick and I get a nice golden, but not hard brown crust in my magic Line pans. I did not care for the homemade as much.

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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post #15 of 28
I use the empty cake mix plastic bags to grease the pans. Larger than the sandwich bags, very sturdy and free.
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