Pan Release-Homemade

Recipe from Pinterest. There are many of them, but I know this works wonders!

Do you hate greasing and flouring your baking pans? Do you agree that parchment doesn't always do the trick? And, worse yet, do you want to throw that cake you just baked, across the room when you find that it still sticks to the pan after all the prep? (Especially the bundt cakes, they are supposed to look pretty, not have a chuck missing.) :(

Well, this is your solution, believe me. It is inexpensive to make and can be stored up to 3 months at room temperature. I keep mine in the fridge. 😊

Ingredients

1/2 cup All purpose flour
1/2 cup Shortening
1/2 cup Vegetable or canola oil


Instructions

In the bowl of a stand mixer (or using a hand mixer), beat ingredients thoroughly until well combined. 

Dip *pastry brush in mixture and coat baking pan with a generous layer. Be sure to get all the way up the edges of the pan and into the corners/creases.

Use for any recipe that calls for greasing and flouring your pans. Store in an air tight container up to three months, or longer in refrigerator.

*I find that a silicone pastry brush works best.