The Kitchen Door

I’m so excited about my newest recipe… for this…

It looks like it might taste good… but it won’t.  It’s not frosting or batter… it’s what makes cake and frosting possible though.  It’s Miracle Pan Release.  :D

I’m not buying cooking spray anymore.  I don’t know if the stuff that is in it is bad… it just doesn’t sound good.  I generally like the food I eat to be free of “propellants” anyhow.

Tonight for the midweek Bible study here at the house I decided to make a bundt cake (Oh Man!  Have I got a new recipe to share with you) anyhow, while I was waiting for the butter to soften up a bit I thought I would whip up a batch of this “pan release”.  I found the recipe on Pinterest and it promised to be the answer to all my cake, cookie, and brownie pan release needs.  Sorry there is not a source to link for the origin of the recipe; when I returned to it on Pinterest something wonky happened with the pin and the original site disappeared.  I’m so glad I wrote it down before that happened so I have it and I can share it with you all.  :)

It’s kept at room temperature and it’s supposed to keep for quite a long while.  That will be a non issue for me because of the amount of baking I do (I even made a double batch of it).
Once you make it, store it in an airtight jar and when ready to use just “paint” it on your pan with a pastry brush.

My cake is in the oven now and is making my house smell like happiness.  I’ll let you know how my new “pan paint” worked out.

Update June 19, 2012:  It works like a dream!  My bundt cake slid right out of the pan with no effort at all.  :D

Miracle Pan Release

No more propellent or greasy knuckles when I want to grease and flour a pan.

The Ingredients

• 1/2 cup flour
• 1/2 cup crisco
• 1/2 cup vegetable oil

The Instructions

1. Mix all.
2. Whip, whip, whip.
3. Store at room temperature in an airtight container.

By: The Kitchen Door

Print Recipe