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
Veronica's Cornucopia 
I don’t know if you’ll get this and respond in time to help me, BUT….I just used your cake release recipe and my cake STILL STUCK and came out in pieces!!! I am so frustrated I could cry!!! This is a cake for a baby shower and I’m already in a time crunch!!!!!
HELP!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! The shower is on June 25,2016…in just a few days!
How long do oyou cook you cakes before removing them from the pans? I’ve always read to let them cool for about 15 min before removing them..This is a tender recipe, but still…..
H E L P !!!
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This usually works. make sure you put plenty on the bottom of the pan. However depending what batter I use I’ll also dust it with flour on top of this yet. You can also use parchment paper and put that down 1st then paint this on the parchment paper. Just remember to peel that off then …not my recipe but that’s my advice
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O and I also cut around the edge of the pan to loosen edges and leave it in the pan no longer than 5 mins usually
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I use regular Pam and spray my pan. Next I measure out a piece of wax paper so that it overlaps on both sides of my pan and then I press it down and spray it also with Pam. Once my cake is done, I just run a knife along the sides of the pan that do not have the wax paper and invert my pan onto a cake board then I just peel off the wax paper. Works for me!! Gloria
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You should NEVER use wax paper in the oven. Use parchment paper.
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I use parchment paper in my pans. Also cut around the cake after I take it out of the oven and sitting on the cake racks. After 10 minutes I cut around the cake again. I place a cake rack on top of the cake and turn it over until the cake releases or sometimes I turn it over again. Let the cake completely cool before picking up the cake. I also use cake strips around the pans to help keep the cake from sticking as the edges bake faster than the middle of the cake. Good Luck Anne !!!
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Oh, Anne, I’m so sorry I missed helping you in time for the shower. I remove my cakes immediately pretty much. As soon as I can, I pop them out. I don’t know if other bakers would recommend that but it’s always worked for me. I use another cooling rack to turn it back over onto so that it’s not stuck with it’s rear in the air and possibly crack b/c of any doming on the top.
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I use parchment paper on bottom or I use a spring form pan
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The pan grease recipe I use which never fails me is 1 cup Crisco and 1/2 cup flour. I apply generously to the bottom and sides of pan, cool the cake in pan on a cake rack for 15 minutes,, and then dump out. I use it a lot and usually make a double batch and store it in the refrigerator in a small Tupperware container. When making it I beat it on high with my mixer for a couple minutes.
For what it’s worth – Char
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THIS IS AMAZING! I’ve always struggled with bundt cakes and this worked miracles – came out PERFECTLY :) Thank you so much!
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Reblogged this on MandysMoments.
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I’m Italian and I could not understand what is Vegetable Shortening…. can youpls clarify? Thanks a lot in advance.
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In Europe it’s called white vegetable fat sold under the names of Trex or White Flora. I also think you can use softened butter. I will try butter the next time I make it.
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Thanks was thinking the same thing, now i can try it here’s hoping. Just found this pist
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Vegetable shortening is Crisco found in the baking section in a can in your local U.S. grocery store.
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Hi,
What is the alternative for shortening?
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I use equal parts white cake mix and vegetable oil. No shortening. No parchment or wax paper needed.
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How long? Guard in the refrigerator?
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An excellent tip. Thank you
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I’m A Baker…..And This Worked For Me Tonight!!!! ..I Just Need To Know Can This Stay In The Pantry Or Have To Be Refrigerated….And How Long Will It Last?😊
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I keep it refrigerated in a Ball Jar with a Clamp Lid. I always have a jar available. I’ve never had to toss it. I’ve had it last 6 months. I’ve been using it since 1990.
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Hola, alguien sabe de una receta de torta humeda, que lleve melocoton? gracias
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