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.
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!Print
Easy, quick homemade pan release.
- 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!
Keywords: pan release, homemade, bread, baker's joy, cake, shortening