Homemade Pan Release

I don't know if you're like me but I spend ALOT of time at craft stores and cake supply stores and during one of these shopping trips I noticed a white squeeze bottle that says "Cake Release" made by Wilton.

I've always tried the butter and flour method when trying to make my cakes come out easier but I've always found them to get stuck in the pan! So I figured I would try it out. I followed the instructions and voila! The cake came out perfectly! But at almost $4 a bottle I figured there must be a cheaper, homemade way to make this. Anyways months later for Christmas I got the "Great Kitchen Secrets" book and was browsing the pages when I ran into a recipe for homemade pan release! I quickly put all the ingredients together, whipped up a batch of chocolate cake and never looked back.

Homemade pan release

1/2 cup of shortening

1/2 cup of vegetable oil

1/2 cup of all-purpose flour

Instructions: Mix with a whisk until smooth. Use silicon brush to brush onto pans. Store in an airtight container in the refrigerator.

I usually make a double or triple batch so I have plenty on hand. For extra insurance, I always add parchment paper to the bottom of the pan I am using to ensure my cakes do not stick. Some tips when trying to remove the cake from the pan is to let the cake cool in the pans before trying to remove them. Usually I just run a silicone spatula around the edges to ensure the cake isn't stuck. Then just allow to cool completely on a wire rack; I put parchment paper so I don't get those grate marks on the cake. And c'est tout!