Yes, that’s right… lubricant for your cake pans. No need to buy special stuff, you’ve got all this at home. If not, it’s easily acquired.
I use this stuff specifically for the Nordicware type pans, the ones with the shapes and you want to bake all those great cakes in. Pan lube can be kept at room temperature for a very long time. You be the judge of how long. As long as it does not have a smell or look spotty, it’s good.
One of the benefits of using cake lube rather than methods like buttering and flouring, is that you don’t get empty spots on the surface of your cake where you may have had a clump of flour sit there in the butter.
- 1/3 cup flour
- 1/3 cup vegetable oil – I typically use canola because that’s what I always have
- 1/3 cup shortening
- Using equal parts of the flour, oil and shortening, whisk until the mixture is smooth. You can do this by hand easily enough or use your stand or handheld mixer.
- When using the pan lube, use a pastry brush to brush paste onto cake pan making sure to get into all of the areas of the pan. Typically the Nordicware© type pans have a lot of small well-defined parts that really need the lube.