To precede the Salted Caramel Toffee Vanilla Bean Bundt recipe, I want to explain what I call “Cake Magic.”
I used to hate making cakes, because I would get nervous that the cake would stick to my pan even after I greased and floured. Plus, greasing and flouring takes forever and it’s messy and you end up with a bunch of wasted flour in your sink. There are commercial cake release sprays, but I don’t know if there are weird chemicals in there. I’m also not made of money.
Cake Magic is a homemade cake release mixture that is super easy and super wonderful. It’s like the unicorn of handy kitchen tricks. In that it’s magical. Except this is real. So it’s not really like a unicorn.
Cake Magic is equal parts flour, shortening, and oil. You use a pastry brush to swipe it onto your cake pans before you put the batter in, and you will never have a cake stick again! At least, I haven’t. Don’t sue me. I’ve made many cakes in regular pans and Bundt pans with Cake Magic, and they all come out perfectly. Just make sure you get into all the edges on your Bundt pans.
- 1 cup (120 grams) flour
- 1 cup vegetable shortening
- 1 cup vegetable or canola oil
- Whisk all ingredients together until smooth and transfer to a jar or lidded container. To use, apply in a thin layer to cake pan with a pastry brush. Store at room temperature for up to 9 months. Re-whisk before using after it has been stored.
- For chocolate cakes, add a little bit of cocoa powder so no residue shows on the finished cake layers.