I use it and have had good luck with it. However, I would like to try making the recipe that is posted on here.
I use it also. I bought a bottle when I started my course 1 and now my last night of course 2 is tomorrow night and I still haven't used it all. I really really like it better than anything that I've used before. Of course I'm not super experienced but I do really like this product. I am going to try making my own when this runs out, just to try and see if I like that just as well. Try it ..... You'll like it!! LOL!! 
Do I sound like a commercial???? 
2 1/2 Cups Crisco shortening (plain flavor), 1/2 Cup veggie oil and 1/2 cup flour. Mix with wire whisk until all the lumps are out and store in covered container at room temp. Brush on your cake pan and you'll never have a cake stick and you'll never need to buy the stuff again. Warning -- this makes a lot!! 
2 1/2 Cups Crisco shortening (plain flavor), 1/2 Cup veggie oil and 1/2 cup flour. Mix with wire whisk until all the lumps are out and store in covered container at room temp. Brush on your cake pan and you'll never have a cake stick and you'll never need to buy the stuff again.
Warning -- this makes a lot!!
Could I use the cake release squirt bottle and fill that then store the rest like in a tupperware container? Is is liquid enough to squirt out of the bottle? TIA!!
It has the consistency of a very soft buttercream. It's not liquidy like pouring veggie oil. I brush mine on. I'm sure it could be squirted from a bottle though, but I haven't tried it myself.
Oh yes, and one other thing -- don't mix it in the K-5 mixer to save time -- I did that once and got 5 x the amount I needed...
(It mixed too much air into it!)
Any idea how long this home made cake release will last?
Thanks
Marthajo
The rest of your natural life. Seriously!! 
The homemade cake release is the way to go! I used tons of the canned spray with oil at about $5 per can (it's expensive over here!) before I finally tried the cake release I'd seen everyone talking about on CC. It works beautifully, it's cheap, and one batch lasts forever!
I do wonder about the shelf life though. Can't help but wonder if the oil/flour combination allows bacteria to grow-anyone know?
Julie 
I remember this can of Crisco my mom kept in her cupboard when I was a kid... She had it forever...Then one day a little bit of water got in the can...Bad news...but since the recipe doesn't have water I figured it would last for awhile at least!
Thanks bobwonderbuns
I LOVE Wilton's cake release. One bottle will last me a long time too. I like the convenience of the sprays, but they don't last very long at all. I use my finger to spread the cake release so I don't waste any on a pastry brush. If I have a bigger cake pan to cover I'll use one of those little sponge brushes.
All oils and fats do go bad, some faster than others. I use to buy the big huge containers of olive oil until I read about it. I just thought the stuff lasted forever. Now, I try not to buy anything bigger than I can use up in 6 months, although it's usually less.
The amounts originally recommended for the homemade recipe is equal parts shortening, oil and flour, apply with a pastry brush. I haven't put it into a bottle, but am sure it would work fine.
This will keep for several months without a problem, but the beauty is that you can mix as little or as much as you want, no need to make a large amount if you don't want to. Janice
I love the Wilton squeeze cake release. I have never had a cake stick. I bought the new spray kind and it stuck both times I used it. The squeeze bottle will last me for a long time because it doesn't take very much to cover the pans. I"m too lazy to try the homemade.
Melody
All I have used so far is the pam with flower... it works great... nothing has stuck and I have used it on MANY cakes
I really like it, isnt it cheaper than the wilton stuff?
I used to swear by this stuff as well, never had a cake stick ever! It wasn't until I used the homemade cake release that I realized the Pam made the sides of my cakes so crusty and hard. It makes crumb coating so much easier to not have to deal with all those crusty edges. Hope that helps!
While oils and fats do go bad, granted, I've found that this particular combination has lasted me maybe 4 or 5 months without incident. I buy the huge jugs of veggie oil and big canisters of Crisco at Sam's Club, and granted I do a fair amount of cakes (not too many, not too few) and other than the oils separating and me stirring it before I use it again I have not once ever had it go bad on me. Ever.
Oh yes, the only thing I should mention about the cake release that I use is this: I had a student do a character cake and used my cake release and when she flipped the cake out it came out so fast she almost lost the cake!! I've never had that happen, but thought I would mention it for what it's worth...
Oh yes, the only thing I should mention about the cake release that I use is this: I had a student do a character cake and used my cake release and when she flipped the cake out it came out so fast she almost lost the cake!! I've never had that happen, but thought I would mention it for what it's worth...
Now that you've brought that to our attention I would think that is a "good" problem...not necessarily a bad one Huh?
Oh yes, the only thing I should mention about the cake release that I use is this: I had a student do a character cake and used my cake release and when she flipped the cake out it came out so fast she almost lost the cake!! I've never had that happen, but thought I would mention it for what it's worth...
Now that you've brought that to our attention I would think that is a "good" problem...not necessarily a bad one Huh?
You'd think! But to students no problem is a good problem...
I bought one bottle of Wilton Cake Release and loved it. Then I tried the homemade recipe (equal parts of Crisco, vegetable oil, and all-purpose flour) and loved it too. Now I just make my own and put it in my Wilton bottle. The "equal parts" recipe works great in the bottle
I bought one bottle of Wilton Cake Release and loved it. Then I tried the homemade recipe (equal parts of Crisco, vegetable oil, and all-purpose flour) and loved it too. Now I just make my own and put it in my Wilton bottle. The "equal parts" recipe works great in the bottle
The one thing to remember about the equal parts recipe for homemade cake release is that occasionally cakes WILL stick. Not always, but it does happen, I've had it happen on some of my cakes. With the ratio I gave above, I've not had any cake stick.
I bought a bottle a while ago (seems to last for ages) and found it to be great. It is really good to use on the Wilton shaped cake pans by brushing it into all the corners.
Probably more expensive but much quicker and easier than making your own. I don't mind time saving ideas sometimes!!
Penny
I'm a total wilton cake release girl. Swear by it. Now I will admit that I have used the homemade stuff too, and it works great. But I can get the cake release at walmart for under $4. And it may sound lazy, but I've got so much to do (kids, cakes, homework, housework, ahhhhhhh) that I try to simplify my life and use as many conveniences as I can.
Oops I just used the Wilton stuff on a cake that wasn't supposed to have and preservatives or colors or flavors (artificial ones anyway). I had to cut off cake on all the sides that touched the pans. I hope that will be okay. I don't have time to rebake!
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