How to make homemade cake release. Perfect for ensuring your cakes don't stick in even the trickiest of tins.
Servings 200 g
- 100 g vegetable shortening soft at room temperature
- 75 g plain flour
- 2 tbsp vegetable oil
This recipe makes approximately 200g of cake release which is sufficient to line c. 20 tins.
Nutritional information is per 10g of cake release (enough to coat a 3 litre bundt tin).
If this is your first time making this recipe or you have a question then please have a read through all of the FAQs at the start of the recipe post as I've done my best to answer all of your questions there.
If you have a question that I've not covered, then please leave a comment and I'll do my best to help.
Calories: 59kcal | Carbohydrates: 2.7g | Protein: 0.4g | Fat: 5.2g | Saturated Fat: 1.4g | Sodium: 30.2mg | Fiber: 0.1g | Sugar: 0.1g