DIY Pan Release - 3 Ingredients in 3 easy steps

There is nothing worse than a cake which just won’t make it out of that pan in one piece. You’ve taken the time to prepare your award-winning recipe, but it doesn’t matter how great it tastes if it’s not in perfect condition.
The larger your cake, the harder it can be to get the darn thing out of the pan if you don’t use expensive sprays. There are a number of techniques bakers use to spring those fluffy desserts from their metal cages, but none seem to work like the easy pan release spray. If you’re sick of burning a hole in your pocket every month for this expensive, but necessary product, we have a homemade recipe we live by in the bakery. It’s simple and only takes three ingredients! Can’t beat that :)
First thing to remember with this recipe is no matter how much of the pan “goop” you’re anticipating to prepare, you’re going to be using the same quantity/ratio for all three ingredients. For this tutorial, we are going to be using the “2 Cup” measurement and you’ll need the following ingredients:
2 Cups Flour
2 Cups Vegetable Oil
2 Cups Vegetable Shortening
Not on to the easy steps!
Step One: Sift your flour into a 4 quart bowl. Yes, we said “sift”. It is important to take this extra step and will allow the remaining ingredients to easily mix into one another.Easy Homemade Pan Release
Step Two: Add the vegetable oil into your bowl and whisk both the flour and oil together until they become a creamy and thicker batter like consistency. (This is where you’ll find flour bubbles in your batter if you did not sift during step one).
Make your own pan release at home
Step Three: Lastly, take your vegetable shortening and add it to the mixture 1/2 cup at a time. We find that letting the ingredients sit together for a couple minutes in between adding additional shortening helps the batter and shortening soften and mingle together, which makes it easier to whisk.
3 ingredient Homemade Pan Release
3 Step Pan Release
After you’ve combined all ingredients, transfer the mixture to a sealable container and place in the refrigerator. You can store the cake “goop” for as long as you need it, or until you use it all up and make more! To apply to your cake pan, we prefer to use a basting brush, where all you’ll need to do is apply a very light coating within the bottom and sides of the pan.