Magic Cake Pan Release
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.
(62 g) all purpose flour
(85 g) shortening
(118 ml) vegetable or canola oil
In the bowl of a stand mixer
(or using a hand mixer), beat ingredients thoroughly until well combined.
Dip pastry brush in mixture and coat baking pan with a generous layer. Be sure to get all the way up the edges of the pan and into the corners/creases.
Use for any recipe that calls for greasing and flouring your pans. Store in an airtight container up to three months.
You can make the batch as small or large as you wish, just make sure the ingredients are equal parts.
If you are making a chocolate cake and not frosting it, as an option, you can replace the flour with cocoa powder.
Round cake pan
bundt cake pan
Haley D Williams
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