Cake Release Paste Recipes

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.

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.

Steps:

• In a mixing bowl, using mixer on low to medium speed, combine together flour and vegetable shortening, until creamy.
• With mixer still running, slowly add vegetable oil. Mixture will look like paste.
• Store in covered container in a cool dry place. Lasts indefinately.
• You can make as little or as much as you want, just use equal amounts of all ingredients.
• When recipe calls for you to grease, or grease and flour a pan, use this instead, you will be happy with the results.