Professional Cake Release (New)

Thanks for the post Redhead. I’ve been making my own cake release for years & years and never ever had a cake get stuck. Super cheap to make too…..just cake flour, oil & shortening…blend it…good to go… :o)

Thanks redhead, might have to try this. Thanks June for the tips xx

My Cake Release:
1/2 cup flour/ 1/2 cup oil of choice / 1/2 cup shortening. Blend very well and keep in a container with a tight lid. Apply to pans with a pastry brush. No need to refrigerate if using often.

Thanks June, I’ll try that :-)

Works wonderfully Christine….

I make the same release June, and it doubles/triples beautifully if you prefer to make it in bulk. I do keep it in the fridge though when I make large batches, find it still spreads beautifully still though, and it softens quickly at room temp.

Yes Krystle
I usually double the recipe, and also keep refrigerated. Actually, I tweaked the recipe by adding 1/8 cup of lard. I needed to make some and didn’t have quite enough shortening on hand to make 1/2 cup. It actually is more stable. Doesn’t separate. You use so little, the small addition of the lard doesn’t add to much bad stuff to making a cake.

good idea June :)

Hi…!!! this is what I am using and I bought from Walmart and is under $2….try it …..

What I use, my recipe, Maria is exactly what is in this can. Only difference is they add pressure so you can spray it. Costs literally pennies to make.