Well, I had a bundt cake I was wanting to try and I know any of you who have tried to grease a bundt pan and then flour it know what a pain that is. I really don’t like sprays as they are hard to wash out of the pan afterwards and I think they leave an aftertaste.
This could not be simpler to make or use. Just be sure you use shelf stable shortening like Crisco. I made just a small amount to test it and now will make a larger amount to have on hand with all of the holiday and winter baking coming up.
Directions
Take two parts of shortening to one part of flour, such as one cup of shortening to one half cup of flour. With a fork mix well and store in an air tight container either on a shelf in a cool and dark cupboard or in your refrigerator. If storing in refrigerator it might be easier to work with if your take it out a little early to warm some.
Using a pastry brush, napkin or paper towel spread in your pan. Ergo, greased and floured all at once!
I have an old Spry cookbooklet that was my mother's that has directions for a pan spread similar to this which I have used for years. It has equal amounts of flour, shortening, and vegetable oil which are whisked together (either by hand or with mixer) and then stored in the refrigerator. Works like a charm!
ReplyDeleteHow interesting Becka. I have a old Spry cookbooklet also but guess I never thought to look for that in it. I like the idea of the oil bet it spreads well. I am going to try that the next batch I make. Thanks
DeleteSo handy to have the flour/Crisco all mixed and ready to go!
ReplyDeleteI'd love to get the Spry flour/shortening/oil recipe, too!
It really is handy to have the mixture ready to go, saves making a mess with flour and is not as wasteful as flouring and dumping out is. I always seem to have flour left that than needs to be tossed.
DeleteWell, I had to laugh when you mentioned flouring the bundt pan. Oh my word, nothing is more frustrating. And I hate the baking sprays, too. Any overspray practically welds itself to the pan.
DeleteI usually end up with flour everywhere. Than I watch Martha and she never makes a mess,lol. I also think I am pan spraying impaired.
DeleteNothing more discouraging than having parts of a cake sticking to the pan.
ReplyDeleteI have been making and using this for years, years & years.
Equal parts of flour, Solid Crisco shortening and Crisco oil; whipped with electric mixer until nice and creamy. Place in glass jar; mark & date it and store in refrigerator. No need for it to come at room temperature before using. Can make a small or large amount; just make sure you use Equal parts of each; choice is up to you. Now this can be stored on your pantry shelf up to 3 months, but on safe side and for longer storage,I store in refrigerator.
Works like a charm. This pan coating recipe has never failed me.
Thanks for the directions Colleen. I am really going to have to try it with the oil. Sounds like it would spread better than just the solid shortening. I hate it when some of the cake sticks usually when you weren't going to frost it and now you have to. The extra amount of flour must be because of the oil.
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