MelinArt
12
4

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

article idea review trick skill tutorial how-to recipe tip anniversary bar mitzvah easter first communion independence day thanksgiving valentine mothers day graduation engagement birthday baby shower back to school christmas fathers day halloween retirement wedding cupcakes pop cake mini cake pan release

4 Comments

debscakecreations commented about 11 years ago

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

debra, south yorkshire, http://debscakecreations.co.uk

Clip2Cook commented about 11 years ago

@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 commented about 11 years ago

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

debra, south yorkshire, http://debscakecreations.co.uk