Professional Cake Pan Release

Make your homemade Pan Release.

Ingredients:

1/4 cup vegetable oil ( I use Canola oil)
1/4 cup vegetable shortening, room temperature
1/4 cup all-purpose flour

Directions:

Using an electric mixer beat until mixture is smooth and creamy. Store in airtight container in refrigerator.
Yes! That’s it.

For more Tutorials visit my Facebook page.

Thanks.

Melina, www.facebook.com/MelinArtCakes

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4 Comments

debscakecreations ...

Hi how long would this keep in the fridge for? thx :-)

Clip2Cook ...

@debscakecreations
Since the mixture has no egg or dairy, it will keep refrigerated few weeks to one month.
But if you are not an avid baker make the mix 1 Tablespoon at the time (enough for few pans).

I like to add:
For chocolate cakes, use only half flour and add the other half cocoa powder. In this way the cake won’t have the white floury flakes on the surface.

1 Tablespoon Crisco
1 Tablespoon Oil
1 teaspoon flour
1 teaspoon cocoa powder
Mix well and brush inside the pans.

debscakecreations ...

thanks for the advice, will give this a go :-)

Ebtehal ...

Thanks