Homemade Pan Release {Baking Spray}

filed under: Cakes on August 7, 2015

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.

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

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
  • shortening

Blend them together. Store in an airtight container in the refrigerator for up to 6 months. Thats it!

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

 

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

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. Cheap, Easy and Effective! You must try this recipe!

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.

For the most part, I do not allow the cakes to cool to room temperature in the pan, I try to remove them from 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 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!

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! You must try this recipe!

This is one of my most requested “recipes” because it truly works. Once you try it you will be hooked!

5 from 12 votes
goop
Homemade Pan Release {Baking Spray}

A baker's best friend!

Course: Dessert
Cuisine: American
Keyword: Homemade Pan Release
Author: Amanda Rettke
Ingredients
  • 1 cup (125g) all-purpose flour
  • 1 cup (205g) shortening
  • 1 cup (218g) oil
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 the refrigerator.
  3. When ready to use:
  4. Dip a pastry brush into the mixture and spread over bottom and sides of cake pan.

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Comments

  • Mehru says:

    Can you skip the butterpaper or parchment paper?
    Can i use it for making lava cake?
    Love from Pakistan

  • Kathie says:

    Does this work when baking bread?

  • sowmya c s says:

    Can I use butter or clarified butter instead of the shortening?

    • Elizabeth Keeney says:

      Hi, sowmya c s! I work with iambaker and am happy to help with questions. No, I would not suggest using butter in place of the shortening in the pan release recipe. Have a great day!

  • KB says:

    Equal parts by weight or by volume?

    • Elizabeth Keeney says:

      Hi, KB! I work with iambaker and am happy to help with questions. I have updated the recipe to include gram equivalents. I hope this helps, and have a great day!

  • Linda Dudley says:

    Can this be used on non-stick & copper baking pans?

    • Amanda Rettke says:

      Yes!

  • Claudia McCulloch says:

    Please recommend a pastry brush that doesn’t lose fibers…ugh

  • mer says:

    Why does my cake batter stick to my baking pans after using pan release (equal parts of shortening, flour, and vegetable oil)? I tried Fat daddio pans and non-stick bunt pan. Thanks

    • Elizabeth Keeney says:

      Hi, mer! I work with iambaker and am happy to help with questions. Be very generous with the goop, making sure to cover every last inch of your pan. Also, be sure to remove the cake before it cools completely. I hope this helps, and have a great day!

  • Sharon Ali says:

    Can butter flavor shortening be used?

  • Barbara says:

    Thank you

  • Pamela Ng says:

    Hi Amanda.

    I would like to receive more your write up of recipes where I can learn from you. Thank you!