Cake Release Recipes

HOMEMADE CAKE RELEASE

Homemade Cake Release image

Grease and flour your cake pans in one step using this Homemade Cake Release! Made with 3 simple ingredients, this cake goop guarantees perfect cakes, muffins and breads every time.

Provided by Jocelyn Delk Adams

Categories Dessert

Time 15m

Number Of Ingredients 3

Ingredients

1 cup all purpose flour
1 cup vegetable oil
1 cup shortening

Steps:

Mix all of the ingredients together.
Store in an airtight container in the refrigerator. It lasts for up to 6 months.

Nutrition Facts : Calories 210 kcal, Carbohydrate 5 g, Protein 1 g, Fat 21 g, SaturatedFat 4 g, TransFat 1 g, Sodium 1 mg, Fiber 0.2 g, Sugar 0.02 g, UnsaturatedFat 16 g, ServingSize 1 serving

HOMEMADE CAKE RELEASE

Homemade Cake Release image

Grease and flour your pans in one step with this Homemade Cake Release! Learn how to prepare cake pans so that your cakes come out perfect every time.

Provided by Olivia

Categories Tutorial

Time 5m

Number Of Ingredients 3

Ingredients

1/2 cup all-purpose flour
1/2 cup vegetable oil
1/2 cup shortening

Steps:

Place all ingredients into a bowl and whisk until smooth.
Brush onto pans before lining with parchment.
Store in an airtight container for up to 3 months at room temperature or 6 months in the fridge.

Nutrition Facts : Calories 2073 kcal, Carbohydrate 48 g, Protein 6 g, Fat 212 g, SaturatedFat 115 g, Sodium 5 mg, Fiber 2 g, Sugar 1 g, TransFat 13 g, UnsaturatedFat 86 g, ServingSize 1 serving

CAKE RELEASE RECIPE

Cake Release Recipe image

If you bake a lot of cakes, keep this cake release recipe on hand to make sure your cakes come out of the pans easily. Easy pan release is only 3 ingredients and takes 5 minutes to whip up!

Provided by Julie Clark

Categories Dessert

Time 5m

Number Of Ingredients 3

Ingredients

1/2 cup all-purpose flour
1/2 cup shortening
1/2 cup vegetable oil ((or canola oil))

Steps:

In a small bowl, beat together the flour, shortening and oil with a hand mixer. The mixture will be thick.
Store in an airtight container in the refrigerator for up to 4 months.

Nutrition Facts : Calories 86 kcal, Carbohydrate 1 g, Fat 8 g, SaturatedFat 4 g, ServingSize 1 serving

CAKE RELEASE

Cake Release image

Do you bake cakes? Have you ever had one stick to the pan when you were trying to remove it? Don't go through that again. Use this cake release and watch how your cakes will come out of that pan with ease.

Provided by Lisa

Number Of Ingredients 3

Ingredients

1/2 cup Vegetable Oil
1/2 cup Shortening (such as Crisco)
1/2 cup all-purpose flour

Steps:

Add all three ingredients to a bowl and mix. Store in an airtight container. Brush a little on your pan before you add your cake batter. Bake your cake according to the directions and watch how easy it is to remove the cake from the pan.*Tip you can make any amount as long as you use equal part of all three ingredients.

HOMEMADE CAKE RELEASE (CAKE GOOP)

Homemade Cake Release (Cake Goop) image

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.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 3

Ingredients

1/2 cup shortening
1/2 cup vegetable oil
1/2 cup all-purpose flour

Steps:

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.

CAKE RELEASE PASTE

Cake Release Paste image

This paste will keep for about 6 months. So, if you do a bunch of baking and don't have a bunch of silpat yet, this is MUCH easier than greasing and flouring your pan. Works like a charm.

Provided by Ambervim

Categories Dessert

Time 5m

Yield 1 Batch

Number Of Ingredients 3

Ingredients

flour
white shortening (crisco or butter)
vegetable oil (I like canola)

Steps:

Combine equal parts of the ingredients. Choose your quantity based on how much baking you do.
Blend in your mixer until it is a smooth paste.
Use your pastry brush to brush the sides of your cake pan.
Add your batter and cook.
Tip: Loosen all edges with a butter knife, lay your plate or foil (or parchment) covered cookie sheet on top of the pan and then flip. Watch it just fall out.
Storage: This will keep in the fridge for about 6 months.

Nutrition Facts :

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