Homemade Pan Release {Baking Spray}

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Quite a few months ago I had a post on my facebook page about running out of Bakers Spray.  Lots of smart and seasoned bakers chimed in, and almost half of them suggested this weird thing called GOOP.

"Goop" ~ Homemade Pan Release.  Cheap, Easy and Effective!  You must try this recipe!

I was Weary.  Anxious.  Apprehensive.  And that was just because I was watching the Real Housewives of New Jersey.  Man last season was stressful!

But on to goop.

I tried it.  I loved it.  Its cheap.  Its easy.  It works.

"Goop" ~ Homemade Pan Release.  Cheap, Easy and Effective!  You must try this recipe!


The recipe is beyond simple.  Take equal parts flour, a vegetable oil, and shortening.  Blend them together.

Thats it!

"Goop" ~ Homemade Pan Release.  Cheap, Easy and Effective!  You must try this recipe!


To use your ‘goop’, simply grab a pastry brush and spread a generous amount around your cake pan.  I re-loaded my brush about 3-4 times for one 8 in cake pan.  One thing that I am conscious of is the sides, I do not go all the way up the sides.  Try to only put the goop up as high as the batter would be. (about an inch)

If I use it all the way up the sides it tends to coat the cake around the edges as it bakes.  Not a problem per say, just a preference on my part. :)

"Goop" ~ Homemade Pan Release.  Cheap, Easy and Effective!  You must try this recipe!

Homemade Pan Release {Baking Spray}


  • 1 cup flour
  • 1 cup shortening
  • 1 cup oil (I used canola)


  1. Place all ingredients in medium bowl and whisk well by hand. The mixture will be smooth and creamy.
  2. Store in airtight container in refrigerator.
  3. When ready to use:
  4. Dip a pastry brush into mixture and spread over bottom and sides of cake pan.

"Goop" ~ Homemade Pan Release.  Cheap, Easy and Effective!  You must try this recipe!

Tips for success:

I have used this with success on all types of cake batter, thick and thin.  However, some people suggest using more ‘goop’ with chocolate cakes and runny batter.

I whisk my ingredients by hand, but you can certainly use a mixer.  If you use a mixer the ingredients will still be creamy, but will be slightly fluffier right away.

Typically, I do not allow the cakes to cool to room temperature in the pan.  I try to remove cakes from oven and within fifteen minutes invert them to a cooling rack.  In my experience, when the cakes were allowed to completely cool to room temperature in the pan they did not release as well.

Be generous with the goop.

Store it in an airtight container in the refrigerator.  When I left mine on the counter for an extended period of time it seemed to separate faster.  If you find the mixture separated at all, simply re-mix.

You can easily halve or even quarter this recipe.  I used the above recipe in about 5 months.  (I bake a lot.)

"Goop" ~ Homemade Pan Release.  Cheap, Easy and Effective!  You must try this recipe!

Note:  I scoured the internet looking for an original source for this recipe but wasn’t able to locate one.  If you know who invented this please do tell!  I have seen it discussed and shared on Cakecentral.com, food.com, RoseBakes.com (love her) just to name a few!  I will keep looking for the original… :)




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  1. tania says

    Hi dear, i am sorry i am from Mexico and i dont know what is shortening. its kinda like CRISCO? can you please tell me a brand or show me a picture of it.? thank you.

  2. says

    I was first introduced to “Pan Goop” as we called it about 7 years ago when I worked for a direct sales company called Cake ‘n Crumbs. We handed that recipe out to everyone. I love the stuff! It has a long shelf life and we’d tell people if it has fuzzies growing on it or smells bad, don’t use it. :)

  3. April says

    Thank you Amanda, this is wonderful! I have a lot of friends that could use this as they are always baking. Do you know the shelf life of “GOOP”? What size of jars do you use I’m in Canada so please use metric.

    I found this post on Facebook so I pinned it to Pinterest so I wouldn’t lose it. :)

  4. Cari Tesch says

    Hi ladies – was just curious, have any of you used goop for any other sort of cooking? I spray my pans (as well as crock pots) when I put them in the oven with say a casserole or something and I’m wondering if goop would work for that as wel or is this strictly for cakes and such?

    • Bobbie Penick says

      I’ve used this for years & yes any baking you don’t want to stick so crockpot should work too!

  5. Kimberly says

    Not sure if you found out the source of this yet or not… I was watching some YouTube videos from Monkeysee.com and a lady named Sandy Sheppard, Lorton’s Master cake decorator (How to prepare your cake pan for baking is the name of the segment), she said it was her recipe. So, she could be the original source for this.

  6. Beth says

    Wonderful, thank you! I need to make a dark chocolate cake that will be unfrosted – one of those Williams Sonoma Oreo cookie cakes. Will this mixture show on the baked cake’s face?

    • Bobbie Penick says

      I’ve been using this since the 70’s & learned it for a Wilton decorating teacher! Make chocolate Pan Free or also called Cake Release by substituting cocoa powder for the flour.

    • says

      I was worried about the same thing, but I just tried this and it didn’t leave any marks on my chocolate cake at all. (I used the recipe as shown here–with flour, not cocoa.) My only suggestion is, I wouldn’t call my using of it as ‘generous’ but rather ‘sparingly’ and it worked just great. I used a paper towel to spread it, not a pastry brush, for what it’s worth, and left a rather thin coating on the pans.

  7. Nally says

    I found the same formula in 2005, baking911.com, as Professional Baker’s Grease. For chocolate baked goods, substitute about 2/3 of the flour with unsweetened baking chocolate (I prefer Dutch-processed). Baking chocolate tends to clump so I always sift it with the flour (I use a 7-inch diameter wire strainer) before adding cooking oil and solid shortening. My own preferences are canola oil and butter-flavored Crisco. I also use it for rich yeast breads, especially if cheese is one of the ingredients.

  8. Bob says

    Daamn, I mad mine 3-4 weeks ago, and it got mold! Maybe was it because I often dipped my finger in it while applying it to pans? :(

  9. Jill says

    Has anyone tried using coconut oil instead of the shortening? Thank you. I am looking forward to trying this.

  10. preci sandel says

    Hi po.. Question.. How long can i stock the goop? And is it applicable using it to cookie sheet. For cookies? Insted of using wax paper?

    • says

      Hi! I have not used it for cookies and I don’t think it would be as effective. I have stored mine for about three months successfully.

  11. Ella says

    Hi, I just brush my pans with crisco then sprinkle the pan with flour just enough for the shortening to absorb it then tap the pan gently to remove excess flour. It releases the cake without any hitch.
    Hope this helps :)

  12. Teresa Beukers says

    I love this…
    I also love that you did not take credit for this, but tried to give credit to who created this.
    My grandmother had a goop type solution she put on her pans. I never knew what it was, but I am guessing it was something similar to this…
    I am wondering if perhaps the inventor of this awesome goop is someone who came over the Atlantic to America and brought the recipe with her. Many wonderful things were lost after the Love Revolution took place and America became a commercial junky of processed foods.
    Just recently, I am seeing old recipes and solutions pop up on the internet from 100+ years ago that are still as fabulous as they were then.
    I have a 80 year old cookbook I inherited and am finding that some of those old recipes are resurfacing as people are making a conscious effort to be green and healthy and support local.
    Anyway… love this blog… My 12 year old daughter and I are looking to start our own cookie business, using one of those old recipes that has been passed down through the generations. It is a beautiful thing…
    keep up the good work!!!

  13. says

    I make this all the time and it works great. Another hint for you: When you take your cakes out of the oven, cover them with a piece of waxed paper and a cardboard. Invert and cool with the pan on. They wiill release from the pan and all the moisture stays in the cake, instead of being released as steam.

    • says

      Just made a very small batch, since I didn’t have too much shortening. Weighed everything and used coconut oil. Brushed the bundt thoroughly and baked the cake. Good thing I held on to the cake as I tipped it over, it almost FELL out! So yes, it works with a bundt pan. Where has this stuff been all my baking life!!!

  14. says

    I ran out of baking spray today as the stand mixer was nearly done mixing my Pumpkin Tea Bread. I bake it in a bundt pan, and I nearly panicked – until I had pinned your post. THANK YOU for saving the day! I let my Facebook followers/fans know about your “recipe” and hope to follow up with a wonderful report after the bread comes out of the oven and pan. Here’s the link if you’re interested. https://www.facebook.com/Pintesting/photos/a.215647575226397.21855.215509441906877/352270561564097/?type=1

  15. KarinA says

    I used to work in a bakery and we used Cornflour instead of flour, but no longer work there, but the thing I realised sometimes it left a residue on the cake, maybe you should try it and let us know, maybe our ratio’s were not correct!

    The other thing is what is shortening, because here in South Africa I did not find it on the shelves!

    Great thanx for a very awesome blog!