Never worry about broken cakes again. This magic cake pan release leaves no crumb behind and you can store it at room temperature for up to three months.
“Grease and flour the pan.” Almost every cake recipe includes this phrase. Yet when that cake has cooled and you are ready to take it out of the pan 9 out of 10 times there are more than a few crumbs left behind in that pan.
What if I told you there was a paste that made the cake just fall out of the pan. Serious cake bakers would say it was a miracle. Well guess what, there is and I have the recipe right here.
This is the easiest recipe you will find on my blog. Three equal parts and no refrigeration needed. Just whip together flour, shortening, and vegetable oil (canola oil works too) until combined and smooth. Store the pan release paste in an air tight container (such as a mason jar) for as long as you like!
I should seriously consider making an infomercial for this. This cake pan release paste has changed my life. I use to hate when just the edge of a cake would stick to the inside of the pan and I would have to take extra care to cover up that piece of the cake with frosting. Now all the edges are smooth, which makes my frosting job a lot easier.
I especially like to use the cake pan release paste for bundt cake pans. As beautiful as their shapes are, the pans are prone to breakage if you miss a spot with butter and flour. Take a pastry brush and brush the paste into all the nooks and crannies. No more broken bundt cakes!
I’ve also used this magic cake pan release for regular layered cakes in my 9-inch round pans. It makes the frosting experience a breeze since there are less crumbs to get caught in the frosting (no breakage=less crumbs).
Go ahead and pull out the mixer. It will take you five minutes to whip together the ingredients and put the cake pan release page in a tupperware. Next time you have to bake a cake, the release will be a piece of cake!
Recipe from Yumarama.