Home Made Cake Release

If, like me, you don’t like aerosols and definitely do NOT want them near your cakes, then this is a simple to make alternative to greasing & flouring your cake tins.

Simply take equal parts of:

Plain flour
Vegetable Oil
Trex (or other hard white fat)

Blitz these all together and then store them in a Kilner jar.
All you need to do is then brush this onto the inside of your cake tins before filling and baking.
When our cake is cooked, allow it to sit in the tin for 5 minutes before turning out.
It’s will keep at room temp for a few months; no need to refrigerate.

It’s has worked for me EVERY time and even my most intricate giant cupcakes come out of the tin cleanly & perfectly formed.

 

Home Made Cake Release
Recipe Type: Baking
Author: www.freycob.co.uk
Simply take equal parts of: Plain flour Vegetable Oil Trex (or other hard white fat)
Ingredients
  • Simply take equal parts of:
  • Plain flour
  • Vegetable Oil
  • Trex (or other hard white fat)
Instructions
  1. Blitz these all together and then store them in a Kilner jar.
  2. All you need to do is then brush this onto the inside of your cake tins before filling and baking.
  3. When our cake is cooked, allow it to sit in the tin for 5 minutes before turning out.
  4. It’s will keep at room temp for a few months; no need to refrigerate.

Eva’s Mushroom House

Eva is the daughter of one of my children’s former junior school teachers. The original request was for a chocolate giant cupcake, but with the agreement of ‘mum’ she allowed me to play with an idea that I’d got in mind to upturn the base & decorate it as a giant mushroom.

I am so pleased at how this cake turned out. I freestyled with the idea as I went along; simply knowing that I wanted the ‘roof’ to be red with white hearts instead of spots. I also wanted a ‘flying’ butterfly overhead.

Mum tells me that Eva loved her cake, & her grandma tells me she loved it too!

Another successful cake from the kitchen of Freycob.

Hannah’s giant make up cupcake

Hannah is the daughter of one of my daughter’s teachers. She was just about to turn 17 and has the ambition to become a make up artist; hence the theme of her cake.

The brief included purple and gold as well as being trendy. Mum was pleased with it when she collected it, and Hannah loved it too, which is the reason that I make them; to bring joy to someone on their special day.

Giant cupcake for Tegan

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This is one of the three cakes that started my business off.  It was made for my daughter’s friend, Tegan, who was celebrating her 11th birthday in March.
The sponge is vanilla with chocolate flavoured fondant covering the base of the cake.  The top is piped with vanilla buttercream swirls in various shades from yellow (her favourite colour) through to a bright and vivid orange.
It’s trimmed with fondant flowers and leaves.  The bottom is piped with buttercream ‘grass’ and I’ve added a couple of friends to the board; namely a snail (on the left hand side peeping round at you) and just about to crawl onto the log at the front of the cake is a ladybird (with the bright googly eyes!)
Thankfully Tegan loved her cake and all who saw it were pretty impressed too.  Not bad for one of my first attempts at a giant cupcake.
Picture credit goes to my husband Will for making it look so incredibly bright and vibrant.