DiscussionsSweet Treats and Desserts

What do most use on the bottom of a cake pan before pouring the batter in it?  Some put just shortning, some shortning and flour.  Does anyone have a better solution?

I'm a cake decorator, and make my own "pan grease". 

The recipe is equal parts Crisco, flour, and vegetable oil. I mix this well with a mixer until white and creamy.  It's nonperishable so does not need to be stored in the fridge. If it sits a while between uses, give it a quick stir because the oil can start to separate. Grab a paper towel and dip into the pan grease and apply liberally on the bottom and sides of cake pan.

BAKER'S JOY