Cake Release Recipe
Do you bake cakes? Have you ever had one stick to the pan when you were trying to remove it? Isn’t that annoying? Well, several years ago I came across a recipe for Cake Release. This is one of the most amazing recipes I have ever found because it works like a dream. It’s named Cake Release and that is exactly what it does. It makes your cake release from that pan. Awesome sauce!
Now if someone would invent a recipe for “Dishes Done” wouldn’t that be great! “Laundry Be Clean” would be even better! For now, I am super happy with my “Cake Release” recipe and want to make you happy too! Let’s get started.
Supplies for Cake Release:
Shortening such as Crisco
The great thing about this recipe is you can make as much or little as you want. It is like the recipe Dolly Parton talked about in Steel Magnolias. You know the cupa, cupa, cup recipe. That is the way my grandma would share recipes with me and I still can’t perfect her chocolate pie recipe. Maybe one day! LOLIf you want to use 1/4 of a cup or 1/3 of a cup or even 1/2 of a cup for this recipe you can. Use equal parts of each of the three ingredients and mix. Yes, it is that simple!
I usually use 1 cup of shortening, 1 cup of vegetable oil, and one cup of all-purpose flour. Place them in a bowl and mix with a mixer until it is smooth and place it in an airtight container.
If you ever give someone a basket of baked goods, you could include this with the recipe so they can use it even after the goodies are gone.
It stores really well in the refrigerator and will last for months. When you are ready to use it, just brush a generous amount on the inside of your cake pan and add the cake batter. Then, bake your cake.
Once you bake the cake and remove it from the oven, let it rest on the counter in the pan for about 15 minutes before removing it. I have heard if you leave the cake in the pan until it cools completely, it might stick so it is best to remove it when it is warm.
The cake comes out so easily that you can remove it with a spatula. Man, I love this stuff!
So what are you waiting for? Make yourself some Cake Release today and don’t break any more cakes.
**UPDATE: I wanted to tell you the response to this tip has been awesome! Y’all seem to love the Cake Release as much as I do. It works! I also wanted to share something a follower emailed me. Brenda sent me an email asking if she could use Butter Flavored Crisco in place of the original Crisco. I told her I’ve never tried it but if she did to please let us know how it turned out. Here is the reply I received: “Just baked a cake using your Cake Release recipe with butter-flavored Cisco and, it worked! Love it. It released from the pan so easily.”
Thank you, Brenda, for sharing that with us. I’m sure there are others (including me) who are going to try it. 😉