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 or Homemade Pan Release. I use this on all my bundt cakes, such as my award-winning Cream Cheese Pound Cake and Chocolate Pound Cake.
What is Homemade Pan Release?
Or GOOP as grandmas call it. It’s cheap. It’s easy. It works. The recipe is beyond simple. Take equal parts of flour, vegetable oil, and shortening. (Full detailed recipe in the recipe card below.)
Blend them together. Store in an airtight container in the refrigerator for up to 9 months.
How to Use Homemade Pan Release
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. 🙂
Tips for Using Homemade Pan Release
- 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.
- I do not allow the cakes to cool to room temperature in the pan, I try to remove them from the oven and then 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 (1/2) or even quarter (1/4) this recipe. I used the above recipe for about 5 months.
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.
Can I Make This Gluten-Free? Or Use Other Oils?
I haven’t tested those, but lots of folks in the comments have. Folks have said that YES!, it will work with gluten-free flour.
LYNNETTE S. says: “I love love love this! We have a home with celiac disease and I used gluten free flour with xanthan gum, butter flavored Crisco and sesame seed oil. I’ve found nirvana! I’ll try it with different GF flour with different binders, but the sesame seed oil and butter flavored Crisco sealed the deal for me.”
Homemade Pan Release {Baking Spray}
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 cup (205 g) shortening
- 1 cup (218 g) oil
Instructions
- Place all ingredients in medium bowl and whisk well by hand. The mixture will be smooth and creamy.
- Place in a sealable jar or container.
- This pan release can be stored at room temperature for 3 months, or in the fridge for 6 months.
To Use
- Dip a pastry brush into the mixture and generously spread over the bottom and sides of the cake pan.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I saw this recipe for Pan Release on your website a long time ago, and have been using it ever since. I love it. I always have lots of it available, as I do a lot of baking.
Rhonda
I have used this for years and tell everyone to do the same. It is great on bunt pans or any type of pan that has groves or design.
Wow Amanda!
This has been a game changer! I have used it for cakes and bread. It works great and doesn’t alter the flavor of my baked goods at all. Much easier to use than parchment paper in my mini bread pans. An added bonus is that cleaning my pans is a snap.
Thank you for sharing!
Can I use this release when making madeline cookies?
Hi! Yes, you can use the homemade pan release for madeleines. It spreads easily into the detailed shell shapes, and it gives a really clean release. Just use a pastry brush to lightly coat each cavity so the grooves are covered but not overloaded.
I thought I’d try coconut oil instead of shortening
Can you use coconut oil instead of the oil and lard for the shortening?
Hi Amanda – Thank you for explaining all the tricks of baking pans, how they perform and why! Are you using Martha Stewart white linen ceramic pans (in your goop photos). I am looking forward to makin your carrot cake so I ordered her carbon steel “light pans”…. I guess I have to hang up my mamas classics, which is probably why my timing is off at times.
My neighbor is an awesome baker and bread maker; I’m going to master this carrot cake! lol
No competitiveness here!! Looking forward to checking out more recipes! Kindly, Diana
Diana, this made me smile. 😊
I am not using the Martha Stewart pans. I use a mix of pans I’ve collected over the years, but what matters most is that they are light-colored metal pans, not dark or ceramic. And please don’t hang up your mama’s classics just yet! You can absolutely still use them.
Just know: Dark pans tend to bake faster (and can over-brown)
Ceramic/glass bake slower and often need a little more time
That’s usually where the timing differences come in, not the recipe itself. You’ve got this carrot cake. And I love that you’re determined to master it. Let me know how it turns out!