This Wilton Cake release is quite likely one of my biggest passions. I will rave about it, to anyone that will listen. It ensures, your cakes release easily, with not one single crumb stuck to the cake pan, it also gives a great golden surface for decorating. It is particularly useful for novelty shaped pans. This is a story some of you may have heard me tell before. But I gave my Mum a bottle of cake release one day, telling her how good it was, she took it, all the while thinking I was mad, then not long after I received an email from mum entitled "I LOVE CAKE RELEASE". She proceeded to buy a bottle for everyone of her friends for Christmas last year (who are also now converted). If I could urge you to buy just one thing new, it would be this. Priced at just 9.50, one bottle should last for around 20 cakes. Click here to buy.
To use: Shake bottle. Flip up the top of the dispenser cap and squeeze out a small amount of Cake Release into center of pan. Using a pastry brush, lightly spread Cake Release on pan bottom and sides. Fill pan with batter and bake as directed. To release, place cooling rack against cake and turn both cooling rack and pan over. Lift pan off carefully. Ingredients: Soybean Oil, Vegetable Shortening (Partially Hydrogenated Soybean Oil and/or Partially Hydrogenated Cottonseed Oil), Corn Flour, Lecithin, TBHQ and Citric Acid in Propylene Glycol Added to Retard Oxidation.
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