A spreadable paste to coat the inside of cake pans, this homemade cake release is a one-step alternative to buttering and flouring your pans—plus it doesn’t leave a floury film on the surface of your cake. It’s also a smart alternative to nonstick cooking spray, which can pool at the bottom of pans and isn’t recommended for nonstick surfaces. Cake release is especially beneficial when coating intricate pans, since it can be brushed into nooks and crannies so that the design of the cake comes out clean.
| Level: | Easy |
| Total: | 5 min |
| Active: | 5 min |
| Yield: | 1 cup |
Ingredients
- 1/2 cup shortening
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
Instructions
- Whisk together the shortening and vegetable oil in a medium bowl until smooth, 2 to 3 minutes. Whisk in the flour until it becomes a smooth paste. When ready to use, spread a thin layer using a pastry brush on the inside of a cake pan before adding the batter and baking.
- Store cake release in an airtight container at room temperature for up to 1 month.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 265 |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 1 mg |
Reviews
If you are making a chocolate cake could you or should you substitute cocoa for the flour?