Make your own cake release at home!
I fully intended to head to Michael’s to buy some cake release for my pans, but laziness got the better of me. Rather than driving to Michael’s, I walked downstairs to the grocery store and picked up the ingredients to make my own.
Cake release is a mixture of flour, oil, and shortening to coat your baking pans. I like it because it’s a one step process (slap it on with a pastry brush and you’re set) rather than the old, messy butter/flour process. It also leaves my cakes flour residue-free, which was especially important for my last cake project.
Homemade cake release consists of a simple ratio of equal parts flour, vegetable oil, and shortening (I used 1 cup of each). Put it all in a bowl and whisk it together. The mixture will look lumpy at first, so you really need to whip it to get all those lumps out, but it turns out perfect.
Just dip your pastry brush into the mixture and slather your pans. I was pretty generous with the stuff, as the last time I baked this kind of cake I had trouble with it sticking to the side of the pans. I didn’t want to risk it, so I applied it liberally.
I like that if I make the cake release 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 happy to pay for) is pre-cut parchment liners for my pans.
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! It never lies flat, and is awkward to cut. Bleh. I’m happy to pay for the extra convenience.
Ahhh, perfect fit :).
Homemade Cake Release
Instructions
- Place all ingredients into a bowl and whisk until smooth.
mike kiszkiel says
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
Olivia says
Hi Mike! LOL too funny. I’m glad the cake release is saving you from all those unwanted calories ;).
Diana Gillogly says
You and your recipes are so awesome. I just can`t read enough of your posts and comments. Love your site.
Olivia says
Thanks so much for the sweet comment, Diana!
Grace says
Hi! Can I use olive or avocado oil instead of vegetable oil in this recipe?
Olivia says
Hi Grace! That should be fine.
Connie Hodgson says
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.
Olivia says
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.
Shauni says
Hi Olivia,
Do I need to apply some of the cake release to the top of the parchment paper once inserted in the pans?
Olivia says
Hi Shauni! You don’t need to, but it doesn’t hurt. I never bother though.
Octavia says
What is the shelf life?
Olivia says
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.
Amy troup says
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
Olivia says
Thanks so much Amy! 🙂
Jenni says
Can I keep it or is it one use only? If u can where would I store it
Olivia says
You can keep it! I kept mine in the fridge, but it should do fine in the cupboard as well.
Geoffrey says
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 🙂
Olivia says
Awesome! So glad you found it helpful :).
sara says
Could butter be substituted in place of shortening?
Olivia says
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.
Ursula says
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
Olivia says
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.
Abigail says
This is so handy as some cakes are a little difficult to get out of the pan! Thanks for sharing. 🙂