Well, they say “necessity is the mother of invention” and I have to say… I’d agree.
I mean – it’s not like I live near a store or anything… I live in the sticks! And while I use parchment paper for all of my big pans, I still spray the edges with Baker’s Joy and I use Baker’s Joy for all of my small pans!
Somewhere in the back of my brain, I remembered reading about a homemade version of Baker’s Joy, so I did a quick Swag Bucks search and wha-la… over on Cake Central there were several posts about making a homemade cake pan release.
I read through a few of them and came to the conclusion that this would be simple… most of them recommended equal parts of flour, shortening and oil… and lots of mixing. So that’s what I did!
And guess what? It worked!! And unless I’m miscalculating… it’s way cheaper than Baker’s Joy!
I didn’t post about it immediately because I really wanted to see if it would work in all of my baking situations and since today (about 3 weeks later) I wiped the bottom of the jar clean – I can honestly say… I’m sold!!!
I didn’t have a single cake stick at all when using this!! That Works for Me!!
So, here’s how to make homemade pan release (or Baker’s Joy – minus the aerosol can). All you’ll need to do is mix up flour, shortening and oil. And after getting it all mixed up, I stored it in a pint jar!
To use it, just “paint” it all over the inner surface of your pan and you’re good to go!
Oh, and I actually cut this in half for my first batch because I wanted to see how it worked, but next time I’ll definitely make a full batch and store it in a quart jar!
- 1 cup all-purpose flour
- 1 cup solid vegetable shortening
- 1 cup vegetable oil
- In a small bowl, mix all ingredients thoroughly - until white and creamy.
- Use a pastry brush or silicone brush to "paint" the entire inside surface of your pans.
- After baking, you can allow the cakes to cool for 5-10 minutes in the pan, the flip out onto a cooling rack.
- Store in a sealed air-tight container; refrigeration NOT required!