PSA: stop greasing your cake pans with butter, use this instead

Butter kept burning the edges of my layer cakes at 350 degrees, so I tried the pan release paste from a bakery supply place in Denver, equal parts shortening, oil, and flour. My cakes slid out clean 4 batches in a row, no parchment needed. Has anyone tried it on bundt pans with those tight crevices?

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sam_rivera13d ago

Used to think butter was the only way to go, mostly because my mom always did it that way, and her cakes were great. Then I had the same problem you did, burnt crusty edges and a center that stuck no matter how careful I was. Tried that same shortening, oil, and flour mix after a neighbor who bakes for our school bake sale swore by it. Four batches later I stopped buying parchment circles, and I am not going back. For bundt pans honestly the paste works even better than a spray because you can push it into the crevices with a pastry brush or even your fingers. Give it a shot, your mileage may vary on the ratio though, I go a little heavier on the flour for buntlets.

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