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.

Homemade Pan Release in jars on a counter.

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. 

Homemade Pan Release ingredients.
Silicone Brush Spreading Homemade Pan Release Into Cake Pan.

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. 🙂

"Goop" ~ Homemade Pan Release. Pans Coated with "goop" from overhead and a silicone brush.

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.  
"Goop" ~ Homemade Pan Release in a jar that seals closed.

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.

"Goop" ~ Homemade Pan Release. Cheap, Easy and Effective.

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.”

goop
5 from 22 votes

Homemade Pan Release {Baking Spray}

A baker’s best friend!

Ingredients

  • 1 cup (125g) all-purpose flour
  • 1 cup (205g) shortening
  • 1 cup (218g) oil

Instructions

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

Share with your friends!

Categorized in:

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I’ve been using this for over 39 years, but was taught to use cornstarch instead of flour. Thanks for your amazing recipes, my favorite site when I want something delicious!!

  2. I, too, have been using this for many years – didn’t have a name way back then.
    Once I retired from my home-based cake and fancy dessert business I began storing it in the freezer to have handy when baking something for the family.
    Sheila

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.