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Have you ever baked the perfect cake, only to be heartbroken when you flip it over and half of it sticks in the pan? Which leaves you with sad, crumbly edges or holes in your cake, that you then have to try and compensate for with icing and decoration? I’m about to rock your world with the number one cake baking hack that I have learned over the years! I believe that sharing is caring, and everyone wants those pretty, clean lines on their cake. Whether you use a boxed mix or whip one up from scratch, this stuff is a miracle. (yep! It even works for oddly shaped cakes, brownies, muffins…you name it!)
You guys…it is so complicated that I will have to spell it out for you. But it is worth the trouble.
I kid. I kid. It’s stupid easy! All you need is all-purpose flour, canola oil, and vegetable shortening. Scoop out equal parts of each (I did 1/4 cup of each in the bowl below, but since I bake so much I usually do 1 cup of each at a time). Mix it all together really well (you will have a few lumps, and that is ok!) and use what you need to coat your pans! Store any leftovers in an airtight container in your pantry for up to a month!
Say goodbye to sad edges! Say goodbye to buttering and flouring and making a huge mess! Use this stuff. It works like a dream! And would you look at that smooth cake?!
THESE Wilton 3″ pans are my absolute favorite go-to cake pans! Those + this magical cake paste are a baking dream come true!
Try it and let me know what you think, and then share the love! (And while you’re here, check out some of my other baked goodies or recipes!)
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