And It’s Soy Free!!
Cake pan release is such a necessity! There are a variety of ways you can grease your pans, but using this recipe makes it so easy!
Why is this recipe so great?
I love this cake pan release recipe for a few reasons. One, it’s easy. Two, it’s cost effective. Three, I have a soy allergy and if you don’t then you probably have never noticed that MOST cooking and baking sprays have soy lecithin in them. Now, I have done a lot of reading and soy lecithin apparently does not have enough soy protein residues to cause an allergic reaction. My allergist even said I should be fine eating it…well he was wrong and I had an allergic reaction, so I stay away from it all together…
What are the ingredients
This cake pan release only has three ingredients! Canola Oil, shortening (I used Spectrum – It’s organic and made from palm oil) and flour. All of the recipes I have seen online use Vegetable oil (contains soy) and Crisco (contains soy).
How long does it last?
The great thing about Cake Pan Release is that you can store it for as long as the expiration date is on the ingredients you use. It does not need to be refrigerated. Just store it in your pantry in an airtight container and you are good to go!
How to make
Combine all of the ingredients into your stand mixer (I cannot live without my KitchenAid!). Mix together on low and then increase to medium speed for a few minutes. It may look a little lumpy, but it once you keep mixing they will smooth out. Don’t worry about it if it is a little lumpy. Once fully incorporated transfer to an airtight container. I chose a glass jar! It’s as easy as that!
How to use
Use a pastry brush and spread all over the pans. It’s great for really detailed pans like a bundt pan. You can really get in the grooves with the pastry brush. The cakes will just fall right out!
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