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Miracle Pan Release

I bake a lot of cakes.  It’s kind of my thing.  I even have a T-shirt that says, “Real Girls Eat Cake.”  Because I want people to know that the reason I eat so much cake is that I’m real, and not because I have a problem.  Although I may not be fooling anyone but myself with that shirt.

Anyway, because of all the cake-baking happening in my kitchen, I usually also have a can of Baker’s Joy or a bottle of Wilton’s Cake Release in my pantry because they make such an easy one-step job of greasing and flouring my cake pans, which nearly every cake requires.  With a push of a spray nozzle or a swirl of a pastry brush, my pans are covered in seconds and there is never a pile of flour laying around my trashcan.

However, I can be kind of a tightwad, so when my friend, Suzie, sent me the link for a miraculous recipe to make my own “Cake Release”-type product, I was overjoyed.  And let me tell you, it works SO much better than Baker’s Joy.  And just as good as Wilton’s product at a fraction of the price.  I’ve never had a cake slide out so easily, except when using Wilton’s Cake Release!  It is very shelf-stable and easy to make, so I encourage you to whip up a batch to keep on hand for your own baking projects.

Miracle Pan Release

Printable recipe
Printable recipe with picture

1/2 cup vegetable shortening
1/2 cup vegetable oil
1/2 cup all-purpose flour

Whisk thoroughly until everything is incorporated and smooth. Store in airtight container at room temperature. To use, dip a pastry brush or impeccably clean fingers into the mixture and spread a thin layer over the bottom and sides of pan(s) for any recipe that calls for “greasing and flouring” your pans.

*Note: you can make any size batch you’d like, just make sure all amounts of each ingredient are equal to each other.

Recipe source: Apron of Grace

About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

96 responses »

  1. How long can this keep at room temperature?


  2. My uncle gave me this recipe years ago and it really works. His recipe was called “Homemade Pam”, so Miracle Pan Release is probably a better name… no trademark issues! It keeps for at least 3 months if I remember correctly. I had lost his recipe and could not remember the ratio. Now I can start using it again! Thanks for posting!


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  5. I’m wondering if I could get as good a result by using butter and coconut oil instead of vegetable shortening and vegetable oil (which are most likely made from corn, soy, or canola, all oils related trans fatty acids). Time for me to experiment?

    Liked by 1 person

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  8. I’ve used this mix for 25 years. It’s the only pan release I use. It’s foolproof when brushed into the crevices of a detailed designed Bundt Pan.


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  13. I finally found the alternative to spray oil or “grease and flour”. i can’t wait to try this. Thank you veronica.


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  16. Since it has flour in it do you still need to flour pan after applying the mixture? Also if the recipe does not call for flouring pan can you still use this like when you make brownies etc.?


  17. How long can this mixture be stored at room temp?


  18. Hi,
    Thank you so much for this post I can’t wait to use this recipe i recently got myself into baking and all you need to know is :my husband is on a cake diet for now ! I can’t get my hands on vegetable shortening we don’t have it where I live unfortunately, what can replace it with?


  19. Can I use this if a recipe requires me to only grease the cake pans? Or is it only used for “greased and floured” cake pans? :)



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