This recipe for homemade cake release just might be the greatest thing I’ve ever taken away from Facebook.
Although, to be fair to Facebook, I tend to hang out in some pretty nasty groups. Beware of any cake decorating private group. Seriously, listen to a girl who has been there and come out with only half my feelings in tact.
Forget arguing over politics or religion, if you want to see some serious throw-downs, head to a cake decorating group and just wait for a novice to ask a question or dare to share a picture. Yeah, some of the pictures look like they’re straight from Cake Wrecks, but nobody is laughing. It is brutal in there and you’re completely on your own.
Apparently whether or not you cover your cake board is the core of how talented you are as an actual decorator.
There are never-ending arguments over how tall your cake tiers should be, whether your fondant should be purchased or homemade, if you even qualify as a cake decorator if you use molds and on and on and on until my ears are bleeding. But the pinnacle of all arguments in the cake decorator forums are box mix vs. from scratch. DON’T.EVER.ASK.
But every once in awhile, something kind and magical comes out of these groups! I know because it happened to me. Once.
It was in November 2012, and I remember the day well. I had opened up my own bakery a few months earlier and had just made my daughter’s birthday cake at home. My grocery shopping trips were few and far between at that point in life, because opening a bakery is TIME-CONSUMING. I had no baking spray in the house, and she wanted an apple bundt cake which is notorious for sticking. Looking back, maybe, just maybe, I was a little too confident in my new role as bakery owner, because I thought if I brushed melted butter in the pan, it would do a good enough job.
Oh man. I’m still giggling. Three years later and I can barely handle that this was an apple bundt cake made by someone who owned their own bakery!!
Although, she still says that it was the best cake she’s ever had! Dee-licious!!
Which brings me full circle to The Petty Arguments Hall of Fame, otherwise known as Cake Decorating Forums. After the Bundt Cake Fail of 2012, one of the ladies I met on there shared with me this recipe for homemade baking spray. It is ah-mazing!!
Look at these nice clean edges…
Even cakes with corners turn out perfectly! What what??!!
One batch lasts forever, costs barely anything and results in perfectly released baked goods! I ended up using it exclusively in the bakery and at home and haven’t looked back since! It works great for anything you have to bake; cakes, brownies, cookies, etc. It doesn’t really work the best for no-bake treats like rice krispie treats. It still releases them perfectly, but they have a little bit of a flour aftertaste, so I make sure to just use it for baked goods!
Homemade Baking Spray {Cake Release}
Save money by whipping up your own homemade baking spray!
- 1 cup all-purpose flour
- 1 cup shortening
- 1 cup vegetable oil
- Add all ingredients to a bowl and mix until thoroughly combined.
- Store in an airtight container (I use a Mason jar). When ready to use, brush onto pan with a pastry brush.
Supplies Needed:
Shortening
Flour
Vegetable Oil
Mason Jar
Pastry Brush
I used this homemade cake release for all of these recipes and just look at those beautiful edges!
Lemon Cream Layer Cake with Strawberries
All because of this wonderful recipe!!
Wow! I’m glad you survived the brutality of cake decorators lol. Hey, have u ever made this recipe with gluten free flour? If so, did it work???
Ha! Yes, it was a close call!! 😉 I haven’t ever tried it with gluten free flour, but I can’t imagine why it wouldn’t work. You could always just try it with 1/4 cup of each ingredient to test it first rather than making a full batch! Good luck!
Hi!
I’ve used this with GF flour as we’re gluten free. The only thing is make sure u use a GF flour BLEND like the one by Bob’s Red Mill or the new Pillsbury one (you can make your own too!). Don’t use just one GF flour (i.e. Almond or just Rice) as it won’t release as well and they might burn on their own.
-Evey
I love her facial expression!!! LOL! Absolutely priceless!
I wonder if you could use coconut oil instead of veg oil. Trying to get away from veg oil. I’ll have to try it and see if it works.
In fact, coconut oil IS veg oil! Just a different kind of it. Go ahead, it’ll work fine.
Do you have to keep this in the fridge?
You can keep it in the fridge, but you don’t have to. I keep mine in the pantry with my other baking supplies. If it separates, just stir it back together. I’ve never had that problem, though, since I go through it fast enough and the temperature in my house doesn’t fluctuate very much.
Am in UK…… What do you mean by shortening? Is is Butter or Lard, would want to,use the correct one.
many thsnks
I’m honestly not sure what it would be called in the UK. It is not the same as butter, though! I’m sorry I’m not more help!
It is vegetable fat. I had the same doubt when I started cake decorating.
A very late reply but it’s Trex in the UK
I was wondering the same thing, is it lard or Crisco? Do you use a particular brand of shortening?
Thanks for your help
you probably already figured this out, but Crisco is the name brand of shortening, vegetable based. Lard is an animal fat. I prefer Crisco, over any other brand, in my baking. 🙂 and I havent had the opportunity to use lard, ever lol
Will definitely try this. Your story is spot on and -Sure can relate to the b’day cake picture, Lol!!!! I use lots of fondant and rice crispy treats for decorating. Make my own marshmallow fondant, great taste and easy to work with. Make crispy treats as well. This works well because you make ahead of time and they set up and are easier for placement. Anyway, thx for recipe and lots is orders for your business! (:
Will this work in a crockpot when baking??
I’ve actually never tested that, so I can’t say for certain. I will try it the next time I bake something in my crockpot and update the post!
How long can u store it?
I’ve stored it for months before. If it separates, just mix it back together again!
This stuff is AMAZING! Came across this on Pinterest and so glad I made up a batch. After some major bundt maladies, this stuff worked like a dream. I turned the tin over and my chocolate orange cake slid out straightaway. All the ridges were so well defined – thanks so much for posting ☺☺☺
Hooray!! SO glad to hear that! This is pretty much all we used when I owned a bakery, and all of our bakes came out of the pan every single time! It works perfectly!
Hi..what about pizza dough can I use it for that..thank you
I’ve never tried it with pizza dough, but I imagine it would work since it’s cooked.
I have to say I was a bit “sceptical” but it WORKS!!!
Thank you..
I was totally skeptical at first too! I really was! And then I couldn’t believe how well it worked and continues to work all these years later!
After you Smear that magic cake pan release, do you still have to put flour on the pan?
Nope! You don’t need to do anything else to your pan after you brush on the cake release!