Can I use butter instead of shortening in homemade cake release?

Shortening works best because it’s stable, neutral, and creates a thicker barrier between cake batter and the pan. Butter contains water and milk solids that can encourage sticking, especially in detailed pans. If you prefer to avoid shortening, you can experiment with all oil and flour, but the classic shortening-and-oil mixture gives the most reliable release.

Do I still need parchment paper if I use cake pan grease?

Most of the time, no! This homemade cake release is designed to do the heavy lifting on its own. That said, for delicate layer cakes, very sugary batters, or cakes headed to a special event, a round of parchment on the bottom of the pan adds extra insurance and peace of mind.

How long does homemade cake release last?

Stored in a sealed container in the refrigerator, homemade cake release keeps beautifully for up to 6 months. Let it soften at room temperature before using so it brushes on smoothly and reaches all the little corners that matter.

The Baker’s Secret for Cakes That Never Stick

Description

My dad learned this simple test-kitchen formula years ago, and we’ve kept a jar in the refrigerator ever since, brushing it into pans whenever cake is on the horizon. It’s humble, wildly effective, and the closest thing I know to cake insurance.

Ingredients

Scale

1 cup solid vegetable shortening (or one Crisco Shortening Stick (the butter flavored shortening is best)

1 cup vegetable or canola oil

1 cup all-purpose flour

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Instructions

Place shortening in a medium-sized pan over moderate heat and melt until liquified. Remove from heat and let it cool down for about 20 minutes. Alternately, melt in the microwave in short bursts.
Pour in the canola oil and the flour, and blend thoroughly with a wire whisk, making sure it is smooth, with no lumps.
Pour into a glass or metal container with a lid. It can be stored in the refrigerator for up to 6 months.
Use a pastry brush to swab your pans with the grease.