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}

Ingredients

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

Instructions

  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.
http://iambaker.net/homemade-pan-release-baking-spray/

"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. Rosanne Russell says

    Pretty much the same as the old fashioned way. Spread a thin layer of shortening in your pan and dust it with flour.

  2. Karen says

    When your cakes have cooled too long in the pan, turn on a stove burner, set the cake pan on the burner for a few seconds to gently heat the bottom of the pan and the cake will come out like it’s supposed to.

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