Step 1

Place 1/2 cup of oil, 1/2 cup of shortening, and 1/2 cup of flour in a large bowl.

Step 2

Whisk by hand until smooth and no clumps remain. This usually take me 2-3 minutes. The mixture will look clumpy at first, but trust the process! It will lighten in color and get smoother the more you stir.

Step 3

Store in airtight container at room temperature for 3 months, or in the refrigerator for up to 6 months.

Step 4

To use this cake release - dip a silicone brush into the mixture and spread a generous, even layer over the bottom and sides of cake pan before pouring in your cake batter.

Step 5

Once your cake layers are baked, let them cool completely to room temperature before running an offset spatula around the edge of the pan and flipping the pan over to release each cake layer.