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What are different ways to keep cakes from sticking to pans? - Page 2

post #16 of 17
Yes, chaka1...my recipe actually says 1 lb. of each ingredient, lol...but it comes from a professional baking book and they don't do small amounts for anything. So, it can be scaled as long as you use the same amount of each ingredient. I also only make small amounts because I don't want it to go rancid.
post #17 of 17
I also use the cake grease method as some have noted above, but I use less oil and have had awesome success every time.

Cake Grease

1 cup shortening
1 cup flour
1/2 cup vegetable oil
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