Pan release for Bundt cakes

I usually start with a 1/4 cup measure and even though it doesn't require refrigeration, I keep it in a container in my fridge. When I need it I take it out and "paint" it on my cake or bread pan or any other pan that needs to be greased and floured. Use a pastry brush. The good thing about this is, you can see where you put it so you don't miss any spots.

Pan release

1 part flour

1 part vegetable oil

1 part vegetable shortening

I combine it all with a mixer.

It keeps for 6 months or longer.