A baker's best friend!
- Carbohydrate 149.97 g
- Cholesterol 76.5337160975186 mg
- Fat 1000.66735265744 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 166.947662441717 g
- Serving Size 1 1 recipe (1151g)
- Sodium 0 mg
- Sugar 149.97 g
- Trans Fat 47.4767235268359 g
- Calories 9448 calories
Step-by-step
- Place all ingredients in medium bowl and whisk well by hand.
- The mixture will be smooth and creamy.
- Store in airtight container in the refrigerator.
- When ready to use:
- Dip a pastry brush into the mixture and spread over bottom and sides of cake pan.
Swapping standard flour for gluten-free measure alters the structural integrity of this release paste, occasionally leaving a gummy residue on delicate cake crusts. Equal parts shortening, flour, and liquid oil form the foundation of this mixture, yielding a homogenous emulsion that clings to vertical pan surfaces without pooling at the bottom. Commercial aerosol releases often include lecithin propellants and chemical defoamers, whereas this formula relies solely on physical barrier mechanics. Professional bakeries historically utilized similar tallow-and-flour slurries brushed by hand onto cast iron molds and heavy-gauge aluminum pans before automated sprays existed. Whisk the components vigorously until no dry pockets remain. Store the finished container in the refrigerator for up to three months, allowing the saturated fats to solidify into a spreadable pomade consistency. Cold application requires a stiff-bristled pastry brush to paint an even, opaque layer across every corner and crevice of complex bundt pans. Allow the coated vessel to rest at ambient room temperature for ten minutes prior to batter deposition so the fats can relax against the metal.
