Pan Release
Use this mixture to coat your cake pans. They'll release like a charm. If you're making a chocolate cake, a very tender cake, or a cake made with oil, it helps to also coat it with flour after you've coated it with the pan release.
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Ingredients
- 1 cup vegetable shortening (like Crisco)
- 1 cup all-purpose flour
- ½ cup vegetable oil
Instructions
- Add the shortening to a mixing bowl and mix with an electric mixer until smooth.
- Slowly mix in the flour. Add it in little by little as you're mixing. Once all the flour is added, mix until everything is smooth. Make sure to scrape down the sides of the bowl and mix again. (You're adding in the flour a little at a time so that the mixture doesn't become clumpy.)
- Add in the oil a little at a time and mix while adding. Once it's all added, mix until it's all smooth. Scrape down the sides of the bowl and mix again.
- Once it's smooth, add it to a container and store in a cool dry place.
- To use, just dip a little out of the container with a paper towel or brush and coat your pans before adding cake batter to them.
Notes
Pan Release last for about three months in the pantry and up to about 6 months in the fridge.