This recipe is an old cake-makers trick, and works better than any can of pan release you can buy. I like to make a big jar and store it in the fridge so that it’s ready to use whenever I need it. The mixture will be much softer and easier to paint in your pan if you use regular Crisco. Also, it’s definitely not gluten-free!
- 1/2 cup canola or vegetable oil
- 1/2 cup Crisco or other solid shortening
- 1/2 cup all-purpose flour
- Add all of the ingredients to the bowl of a food processor fitted with the metal blade. Pulse until mixture is smooth and creamy.
- Store in an airtight jar in the refrigerator.
- To use: Simply brush into your dry pan with a pastry brush, leaving a nice coating. Alternately you can use a paper towel, although it’s harder to get into some of the little corners and crevices of intricate pans.
Tip: If desired, place your greased pan in the freezer for 15 minutes or so, to make double sure that your cake will release from intricate pans.
Copyright © 2009 Julie Hasson