I found this recipe a while back and when I tried it I was amazed. I have not had a problem with a cake sticking to a pan since!
I've been told that it's used it many culinary schools. Wish I would have known years ago. Would have saved me money on those aerosol cooking sprays that don't always work.
The formula is simple.
1/2 cup of flour
1/2 cup of shortening (I used good ole Crisco in a can)
1/2 cup of vegetable or canola oil
After mixing it thoroughly I stored it in a pretty jar I purchased at the dollar store.And that's it! You can store this for up to 6 months in your cabinet. No need for refrigeration. You just use a pastry brush to coat your pans when making cakes, cupcakes, muffins and everything else you would use cooking spray with. It's works great! Especially on those heavy cast iron bundt pans that have lots of details.
You can double even triple the above recipe, depending on your needs. During the Christmas holidays I just make a double batch and still had plenty left over.