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Home » Cakes » Homemade Cake Release (How to Prepare Cake Pans)

Homemade Cake Release (How to Prepare Cake Pans)

By Olivia, 91 Comments

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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.

Cake pan prepped with cake release with pastry brush in it.

It was high time I updated one of the oldest posts on my site. This Homemade Cake Release was first posted back in Aug of 2014, shortly before I started Pastry School. I had been using this for years and years to prep my cake pans and thought others might find it handy too.

Jar filled with cake goop

What is Cake Release?

Also known as pan release or cake goop, it is a mixture of shortening, oil, and flour that’s used to coat your cake pans.

I like it because it’s a one step process — just slap it on with a pastry brush and you’re set — rather than the old, messy butter/flour process.

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I also find that it leaves my cakes flour residue-free, which is great for when you’re making a chocolate cake that you intend to use as a naked cake, or similar.

How do you make Cake Pan Release?

Homemade cake release consists of a simple ratio of equal parts flour, vegetable oil, and shortening. I  use 1/2 cup of each, but you can make as much or as little as you like.

Pan release ingredients

Place all of the ingredients into a bowl and whisk it together.

Ingredients in a bowl.

The mixture will look lumpy at first… 

Ingredients in a bowl, but lumpy.

So you really need to whip it to get all those lumps out.

Cake release in a bowl perfectly smooth.

I just do this by hand but you can use a mixer if you prefer.

Overhead shot of a jar of cake goop

For a Gluten-free version replace regular All-Purpose Flour with Gluten-Free flour. I recommend using Cup4Cup, King Arthur Flour, or Bob’s Red Mill.

How do you use Cake Goop?

Using cake release on your pans is simple. All you need to do is dip a pastry brush into the cake goop and brush it onto your pans. I tend to brush it on pretty liberally. 

Pastry brush dipped in cake release in a cake pan.

I like to use a silicone pastry brush for easy cleanup (aka toss it in the dishwasher).

Cake pan prepped with homemade cake release

It also works great for those intricate Bundt pans as you can get it into all of the nooks and crannies.

Brushing pan release into the nooks and crannies of a bundt pan.

Lately, I had started using baking spray on my pans, but I’ve had mixed results and am now going back to good old cake release.

You can also buy premade cake release, but I like to make it myself — I know all of the ingredients and there aren’t any yucky additional preservatives. It’s also more cost-effective!

On that note…one thing that is not at all cost-effective (but I am very happy to pay for) is pre-cut parchment liners for my pans.

Pre-cut parchment pan liners

I didn’t even know these existed until I stumbled across them at a culinary supply store. I may have gasped at the sight of them. My only hesitation was whether to buy multiple packs.

I hate cutting out parchment! Almost more than anything. It never lies flat and is awkward to cut. Bleh. I’m happy to pay for the extra convenience. 

Parchment lined prepped cake pan.

Another great, earth-friendly, option is these silicone cake pan liners from Silpat. I was skeptical about these working well, but they work great!! Came right off the cake no problem. 

Cake pan lined with a round silpat mat.

I found one at my local Homesense for a steal and am on the hunt for another two. You can order them off Amazon though.

How do you Store Cake release?

I like to store mine in a glass jar or container, but plastic will work fine too. Just make sure it’s airtight. It will last for:

  • 3 months at room temperature
  • 6 months in the fridge

Really though, it will last as long as the ingredients themselves will. I like to do the sniff test if it’s been sitting around a while. If it smells a bit rancid, toss it. 

Check out these other tutorials!

  • Check out my Swiss Meringue Buttercream tutorial for how to make the best buttercream ever.
  • Learn how to keep your cakes moist using Simple Syrup.
  • Make Caramel Sauce at home with this easy recipe.
  • To help ensure your cake layers bake up nice and flat, check out my How to Bake Flat Cake Layers post!

overhead shot of a prepped pan
Print Pin Rate
5 from 17 votes

Homemade Cake Release

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.
Course Tutorial
Cuisine Cake
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 1/4 cups
Author Olivia

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 1/2 cup shortening
US Customary - Metric

Instructions

  • 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.

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The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

Originally published on Aug 28, 2014Cake release photo collage

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January 23, 2020

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    Recipe Rating




  1. Tanya says

    February 22, 2021 at 5:05 AM

    Thanks for this recipe – I had heard people talk about pan release, always saying use ‘equal parts’, but I was unsure whether that was by weight or by volume. Thank you for specifying cup measures! I am wondering if I could use coconut oil instead of the shortening?

    Reply
    • Olivia says

      February 22, 2021 at 10:16 AM

      Hi Tanya! I’m not sure if coconut oil would work. In its solid form, it should be ok but otherwise, there would be too much liquid. I have never tried it myself. Let me know if you do and how it turns out 🙂

      Reply
  2. Karen says

    December 17, 2020 at 12:04 PM

    I made some of this fabulous cake release for Thanksgiving baking this year. I noticed this week that the oil ha separated from the other ingredients. Do I discard it or get my mixer and remix the ingredients. Also, I stored it on the counter – refrigerate???

    Reply
    • Olivia says

      December 17, 2020 at 4:18 PM

      Hi Karen! I would just give it a good rewhip. It should all come together! I refrigerate mine but it should be ok on the counter also.

      Reply
  3. Lily says

    December 16, 2020 at 10:59 AM

    Hi, about how much would I put in a 8 inch cake pan? I don’t want to put to much. Couple tablespoons?

    Reply
    • Olivia says

      December 16, 2020 at 1:23 PM

      Hi Lily! You just want enough to coat the bottom and sides. See pictures in the post for reference.

      Reply
    • Lily says

      December 17, 2020 at 11:29 AM

      Also do you melt your butter and shortening and then add your flour?

      Reply
      • Olivia says

        December 17, 2020 at 4:18 PM

        Hi Lily! I don’t melt anything and I don’t use butter. You can but it will be more perishable.

        Reply
  4. Alice says

    November 18, 2020 at 11:29 PM

    Hi! Thank you for this! I find that this makes my cakes feel very grainy when they pop out? Did I mix it wrong? I used butter flavoured shortening, do you think that influences the grainy feel?

    Reply
    • Olivia says

      November 19, 2020 at 9:25 AM

      Hi Alice! Grainy on the outside? Do you mean the cake is fragile and crumbling? If so, then it’s possible you’re using too much of it on the pans.

      Reply
  5. Em says

    November 3, 2020 at 3:15 AM

    I have made this and love it thank you. Just wondering could I use it to grease my springform tins that Im using for my Christmas cakes? I’ve only used it for sponge cakes so far. Thanks

    Reply
    • Olivia says

      November 3, 2020 at 9:35 AM

      Hi Em! I think that would work perfectly fine. So glad you love this!

      Reply
  6. Betty says

    October 27, 2020 at 2:43 PM

    5 stars
    Love the ease of preparing the pans.
    Thank you

    Reply
    • Olivia says

      October 28, 2020 at 9:28 AM

      Thank you Betty!

      Reply
  7. Sarah Endarawes says

    June 27, 2020 at 5:29 AM

    I can’t find shortening in my country, could I use butter instead>

    Reply
    • Olivia says

      June 29, 2020 at 8:58 AM

      Hi Sarah! You can, but it will be more perishable and should be refrigerated which may make it too firm to use straight out of the fridge. Do you have margarine available? That would be a better (softer at fridge temps) option.

      Reply
      • Em says

        November 3, 2020 at 4:45 AM

        Or you could try Trex if you are in the UK, it’s what I use

        Reply
        • Olivia says

          November 3, 2020 at 9:36 AM

          Thanks Em! I’ll update the post with that info.

          Reply
  8. Rachel Tyler says

    June 22, 2020 at 7:43 AM

    I love your blog so much! I only use your recipes when baking cakes. What cake pans do you recommend?

    Reply
    • Olivia says

      June 22, 2020 at 9:40 AM

      Thanks so much Rachel! My favourite pans are from Fat Daddios. They are the BEST.

      Reply
  9. Esther says

    June 12, 2020 at 12:43 PM

    Thank you so much. This is the best thing since sliced bread, actually it’s better than sliced bread. I was searching for something to use for my giant cupcake I just made. I have attempted these many times in many different ways including using an expensive bottle of cake release from Lakeland which we have here in the UK. None of them worked and I frequently ended up with the top broken off. I went to tip it out as usual expecting to have to jiggle it and it slid out so quickly and so unexpectedly I nearly dropped my cupcake top on the floor lol. I will always use this from now on and not bother lining all solid base tins and I can’t rate it highly enough.

    Reply
    • Esther says

      June 12, 2020 at 12:44 PM

      5 stars
      I forgot to put the stars sorry

      Reply
    • Olivia says

      June 12, 2020 at 1:53 PM

      Hi Esther! LOL! I am so happy to hear this worked well for you and that there were no cupcake accidents! 😉 Thanks so much for the great feedback. I do still line the very bottoms of my pans with parchment, just to make extra sure they don’t stick, but I know people have used this and gone without parchment altogether.

      Reply
    • Rosie says

      September 24, 2020 at 2:18 PM

      Hi Esther. I’ve just been reading your very positive reviews on livforcake home made cake release. Hope you don’t mind me asking, as I also live in the UK, what did you use in place of Crisco. It’s obviously an American shortening and doesn’t seem to be available here. Thanks

      Reply
      • Em says

        November 3, 2020 at 3:13 AM

        5 stars
        Hi Rosie, I’m in the UK too and had the same question! After a bit of research i found that ‘Trex’ is the equivalent to Cristco. I used it to make this cake release and haven’t looked back! Bundt cakes no problem! I have heard others say they have used white flora but I wasn’t able to track that down. Trex does the job. Good luck !

        Reply
        • Olivia says

          November 3, 2020 at 9:35 AM

          That’s awesome Em! Thanks so much for the tip.

          Reply
  10. Nat says

    May 31, 2020 at 6:25 PM

    5 stars
    Wow! I’m so impressed. My cakes came out no problem. This was very helpful. Thank you and BTW the cakes that you make are stunning. Me and my grandma were drooling over your recipes! 😊

    Reply
  11. Natalie says

    May 31, 2020 at 6:20 PM

    5 stars
    Wow! I’m so impressed. My cakes came right out of the pan. I’m never going back to the store bought kind again. Love this and BTW the cake you make are stunning. Thanks so much 💕
    ~ Natalie

    Reply
    • Olivia says

      June 1, 2020 at 9:36 AM

      Thanks so much Natalie! I’m glad you love it 🙂

      Reply
  12. Shery Sullivan says

    May 31, 2020 at 11:49 AM

    5 stars
    If you keep it in the fridge does it get hard? Wondering if you’d have to take it out to soften.

    Reply
    • Olivia says

      June 1, 2020 at 9:32 AM

      Hi Shery! No, it’s totally fine! It might thicken a tiny bit but is totally fine to use.

      Reply
  13. Tori says

    May 24, 2020 at 5:41 PM

    Hi there, sorry if you have posted elsewhere but do you have any recommendations for cake tins? I have a spring release one but I saw that it might not be best for some recipes as the cake batter could leak. Also what sizes do you recommend to have? 6” and 8” are most common? Thank you!

    Reply
    • Olivia says

      May 25, 2020 at 10:33 AM

      Hi Tori! I have all of my recommendations on my Amazon Shop page. My favourite pans are from Fat Daddios. I’m not sure they are easy to find internationally though (I’m not sure where you’re located). I find 6″ and 8″ the most common. They’re the ones I use most often anyhow 🙂

      Reply
  14. Tabresha Moreland says

    April 30, 2020 at 9:25 PM

    5 stars
    I found this recipe months ago after seeing your revamp of it on Instagram and said that I would but never tried it. After having some very mixed results with baking spray I finally whipped up a batch of this cake release and will never go back! This recipe gives my cakes a fabulous crust and they drop from the pan so easily it’s like a dream. No cracks or worries of broken cakes.

    Reply
    • Olivia says

      May 1, 2020 at 9:39 AM

      Hi Tabresha! Yay! So happy you finally gave it a go and that it worked well for you 😀

      Reply
  15. Dee says

    March 27, 2020 at 5:51 PM

    5 stars
    All I can say is..where the heck have you been all my baking days:) love this stuff! I bake a lot…hubby says I have a problem… you know cooking and baking large quantities..and often. I haven’t noted any problem with partaking of the hoods and sharing with his co-workers! This is great stuff and awesome that I can make batches and it’ll keep in fridge. Thank you for another tried and true winner for your baking followers:)

    Reply
    • Olivia says

      March 28, 2020 at 10:12 AM

      Hi Dee! So happy you love it. I see no problem at all with cooking and baking in large quantities! 😉 Thanks for the sweet comment!

      Reply
  16. Nancy A Burnett says

    February 18, 2020 at 2:01 PM

    Last night I made a lemon poundcake for an office party using my favorite Nordicware Heritage pan and once again, a huge chunk stuck to the pan. It seems to me that as these intricate pans age, they loose some of their ability to release the baked cake. I try to wash and dry mine meticulously but the first few years I barely had to grease it and now I’m almost afraid to use it. So I have high hopes that this cake release will do the trick and also won’t leave any reside on the cake. Many thanks for your great insight and generosity!

    Reply
    • Olivia says

      February 18, 2020 at 9:52 PM

      Hi Nancy! Please let me know how this works for you! Bundt pans are tricky for sure, but I’ve never had an issue using this cake release. Be sure to only cool the cakes for 10mins in the pan and give it a good whack on the counter before turning it out too, to help loosen the cake from the pan. I eagerly await your update!

      Reply
      • Summer says

        April 28, 2020 at 8:29 PM

        I’m eagerly awaiting Nancy’s response, too, because I just lost two bundt pound cakes last nite to Pam cooking spray. 🙁 I’ll be trying this ‘goop’ tomorrow as well. *fingers crossed*

        Reply
        • Olivia says

          April 29, 2020 at 2:18 PM

          Hi Summer! I’m confident the goop will work perfect for your Bundt pan. Be sure to only cool the cakes for 10mins, whack the pan on the counter first to loosen, then turn it out 🙂

          Reply
  17. Karen says

    February 16, 2020 at 10:01 AM

    I am a decent baker but new to cake decorating. Cake release sounds great. I can’t wait to try it. But why use parchment also? Wouldn’t the cake release be enough?

    Reply
    • Olivia says

      February 16, 2020 at 2:49 PM

      Hi Karen! Some have had success with just using the cake release on its own, but I like to add the parchment just in case to ensure the cakes always come out fine. Let me know if you try it without!

      Reply
  18. ElleBella says

    February 9, 2020 at 6:12 AM

    5 stars
    I am echoing the praises off such a great cake release. Love it!! Thanks for sharing such a great tool for bakers who will even mix up their own baking helper.

    Reply
    • Olivia says

      February 9, 2020 at 3:04 PM

      Hi ElleBella! So happy to hear you love it 🙂 Thanks for the great feedback!

      Reply
  19. Sindy Bajury says

    February 3, 2020 at 2:58 PM

    5 stars
    My mini Bundt cakes slides off. Results! Why didn’t I discover this magic goop before?!

    Reply
    • Olivia says

      February 4, 2020 at 9:17 AM

      Yay!! That is awesome Sindy!

      Reply
  20. Varsha Nitin says

    January 30, 2020 at 12:48 AM

    5 stars
    My cakes are slipping out of the tin like that…💗💗loved it

    Reply
    • Olivia says

      January 30, 2020 at 3:27 PM

      Yay! So happy to hear that 🙂

      Reply
  21. Oana says

    January 29, 2020 at 10:19 AM

    I remember when I first started baking making something similar. It was a life saver years ago! Thank you for bringing this back to life!

    Reply
    • Olivia says

      January 29, 2020 at 10:39 AM

      It’s so handy! Thank you for the sweet comment 🙂

      Reply
  22. Cândida Sousa says

    January 28, 2020 at 5:01 AM

    Obrigada pela dica, vou experimentar
    de certeza á muito tempo que andava á procura desta receita 😉

    Reply
    • Olivia says

      January 28, 2020 at 5:00 PM

      Thank you Cândida! I hope you find it helpful 🙂

      Reply
  23. Christina says

    January 27, 2020 at 11:22 AM

    5 stars
    I tried this over the weekend and it works great. It left no white residue on my chocolate cake, and the cake released from the pan perfectly. I made double the recipe and put the jar in the refrigerator. It’s soft enough to use straight from the fridge. Thank you for providing this recipe! I have been greasing pans by hand, then flouring, and it’s messy and time-consuming. But I don’t like to buy the canned baking spray because I can’t recycle pressurized cans in my city. This cake release will save me money, time, trouble, and recycling. Thank you!

    Reply
    • Olivia says

      January 28, 2020 at 4:55 PM

      Hi Christina! So happy to hear you liked it. I feel the same way – total time/money/environment saver!

      Reply
  24. Susana Dzuiba says

    January 27, 2020 at 5:14 AM

    Hello, great recipe, thanks for that (and for all the recipes you post too), but where I live it is hard to find shortening, what can I use instead?, will it work with butter?

    Reply
    • Olivia says

      January 27, 2020 at 10:20 AM

      Hi Susana! It will work fine with butter but won’t have as long of a shelf life. You’d need to store it in the fridge and I’m not sure if that would make it too firm to spread. Maybe margarine would work better if you have that? I would try it with butter though and see — make a small amount — 1/4 cup of each.

      Reply
  25. saltandserenity says

    January 25, 2020 at 10:46 AM

    Brilliant idea. I got rid of a Nordicware heart pan a few years ago because it kept sticking. Wish I had tried this. Am whipping up a batch now! Thanks

    Reply
    • Olivia says

      January 25, 2020 at 4:44 PM

      Hi there! I hope you love it as much as I do 🙂

      Reply
  26. Donna Oliphint says

    January 24, 2020 at 10:12 PM

    This stuff is the best! I’ve been using it for a couple of years now and will never use anything else. You apply yours more liberally than I do, and I don’t use paper liners on anything under 10″. With the cake release I’ve had no sticking at all. I keep mine in the pantry, and the first recipe I made lasted a year without getting rancid. Thanks for sharing again.

    Reply
  27. Lulu Gardiner says

    January 24, 2020 at 9:47 AM

    5 stars
    I love this stuff!! So easy to apply & get in those tight spots in my heritage bundt pan. Works great for all pans!!

    Reply
    • Olivia says

      January 24, 2020 at 9:55 AM

      Hi Lulu! I agree it’s such a lifesaver!

      Reply
  28. Brian says

    January 24, 2020 at 9:37 AM

    5 stars
    Thank you! I have the same swirly bundt pan and it is an nuisance to grease. This will help greatly. Thanks again.

    Reply
    • Olivia says

      January 24, 2020 at 9:43 AM

      Hi Brian! Yes! It’s so handy for the Bundt pans especially 🙂

      Reply
  29. mike kiszkiel says

    October 23, 2019 at 1:35 PM

    Last year my fruitcakes stuck in a way that product was destroyed. I ate those crumbs with a depression mentality, but I don’t want all of those calories. I want to give away beautifully shaped cakes.

    On the first try of “cake release” in the same recalcitrant bunt mold, I flipped it over after 10 minutes of cooling and all of the mini-bunts fell out of their molds.

    Arm pump and a high five, well done, thank you.

    MikeK

    Reply
    • Olivia says

      October 28, 2019 at 9:41 AM

      Hi Mike! LOL too funny. I’m glad the cake release is saving you from all those unwanted calories ;).

      Reply
  30. Diana Gillogly says

    October 12, 2019 at 1:05 PM

    5 stars
    You and your recipes are so awesome. I just can`t read enough of your posts and comments. Love your site.

    Reply
    • Olivia says

      October 15, 2019 at 9:49 AM

      Thanks so much for the sweet comment, Diana!

      Reply
  31. Grace says

    July 5, 2017 at 3:06 AM

    Hi! Can I use olive or avocado oil instead of vegetable oil in this recipe?

    Reply
    • Olivia says

      July 5, 2017 at 3:01 PM

      Hi Grace! That should be fine.

      Reply
  32. Connie Hodgson says

    April 14, 2017 at 10:16 AM

    Hi Olivia,

    Have ever floured the pans too, in addition to the cake release? With using butter or sprays, my cakes and cupcakes come our feeling greasy on the bottoms. I also use the pre-cut parchment papers.

    Reply
    • Olivia says

      April 14, 2017 at 1:15 PM

      Hi Connie! The cake release has flour in it, so I don’t use extra flour. I also find that Pam for Baking works well as it’s a mix of oil and flour too.

      Reply
  33. Shauni says

    March 5, 2017 at 8:23 AM

    Hi Olivia,

    Do I need to apply some of the cake release to the top of the parchment paper once inserted in the pans?

    Reply
    • Olivia says

      March 5, 2017 at 9:19 PM

      Hi Shauni! You don’t need to, but it doesn’t hurt. I never bother though.

      Reply
  34. Octavia says

    January 21, 2016 at 3:36 PM

    What is the shelf life?

    Reply
    • Olivia says

      January 21, 2016 at 4:31 PM

      Hi Octavia, it should last for months. I’ve had mine for 6 months before. Sometimes you may need to re-whip it, but otherwise it should be good.

      Reply
    • Kelly says

      January 25, 2020 at 11:24 AM

      So you don’t grease your parchment rounds, right? And you seem to grease the sides of your pans. I was told not to as the cake can’t rise as well on greased sides. But maybe that was incorrect?

      Reply
      • Olivia says

        January 25, 2020 at 4:48 PM

        Hi Kelly! I don’t grease the parchment itself, but you can if you want to make it even easier to peel off of the baked cake.

        In terms of rising, I’ve only been told not to grease the sides for angel food cakes as you want them to climb and rise up the sides. I’ve heard that not greasing the sides of pans for regular cakes helps them bake up flatter, but I find it makes the sides crumby as you need to run a knife around the edges to loosen the cake.

        I like to use baking strips plus cake release to help ensure flat cakes that come out of the pans easily.

        Reply
  35. Amy troup says

    January 20, 2016 at 1:02 PM

    This is so wonderful. So gracious of you to share this with everybody who has had these problems over and over again. Thank you so much

    Reply
    • Olivia says

      January 20, 2016 at 3:24 PM

      Thanks so much Amy! 🙂

      Reply
  36. Jenni says

    January 14, 2016 at 12:46 PM

    Can I keep it or is it one use only? If u can where would I store it

    Reply
    • Olivia says

      January 14, 2016 at 1:01 PM

      You can keep it! I kept mine in the fridge, but it should do fine in the cupboard as well.

      Reply
      • Michelle says

        December 4, 2019 at 8:11 AM

        I always stored mine in plastic containers on the counter, but they always leaked. Any recommendations? I think I may try a glass mason jar.

        Reply
        • Olivia says

          December 4, 2019 at 5:02 PM

          Hi Michelle! I used a glass tupperware container for mine and it worked well. A glass mason jar should be great too!

          Reply
  37. Geoffrey says

    September 11, 2015 at 12:34 AM

    5 stars
    Wow! This recipe is a lifesaver when I ran out of the spray — it mixed pretty easily and the cakes slid out of the pans! I’m using this from now on 🙂

    Reply
    • Olivia says

      September 11, 2015 at 9:51 AM

      Awesome! So glad you found it helpful :).

      Reply
  38. sara says

    August 27, 2015 at 11:53 AM

    Could butter be substituted in place of shortening?

    Reply
    • Olivia says

      August 27, 2015 at 12:01 PM

      Hi Sara, butter should work fine as well, but wouldn’t last as long and you’d have to store it in the fridge for sure.

      Reply
  39. Ursula says

    August 20, 2015 at 7:56 PM

    Hi! I just found your blog, I love your pastry school diary. I’ve toyed with the idea of going so it’s nice to get a good picture of what it’s like. I’m at the cakes section now. Thanks for sharing your experiences.

    I love the idea of making my own cake release. I don’t like all those chemicals in the purchased ones. Do you know how long it will keep and do you keep it in the fridge?

    Ursula

    Reply
    • Olivia says

      August 20, 2015 at 9:36 PM

      Hi Ursula! I’m so glad that you’re reading through my Pastry posts :). If I remember correctly, times were a bit rocky right around cake week, but it gets better after that!

      The cake release keeps for a loooooong time. Like months for sure. I’ve kept mine in the fridge in an airtight container. Storing it on the counter should be fine too, but it might go a bit rancid quicker.

      Reply
  40. Abigail says

    April 28, 2015 at 7:11 AM

    5 stars
    This is so handy as some cakes are a little difficult to get out of the pan! Thanks for sharing. 🙂

    Reply
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