• In a medium bowl, mix the flour, oil, and shortening together until smooth and well combined. It should have a spreadable consistency.
  ½ cup flour, ½ cup vegetable oil, ½ cup shortening
• Store in an airtight container at room temperature for up to 3 months or in the fridge for 6 months.
• To use, simply brush a thin layer onto your cake pans using a pastry brush or paper towel. Ensure full coverage, especially in the corners.
• Pour in your batter and bake as usual, no parchment needed!

This method keeps cakes from sticking without leaving a greasy residue like sprays sometimes do. Works perfectly for bundt pans too!