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.
What type of flour did you use in the goop?
Can I use unsalted butter in place of the shortening? I think it’ll give a better appearance, and maybe a little flavor.
I love all the recipies of yours that I have made and all of them were cakes! I have a huge sweet tooth. I’ve really just started baking. I want to know what are the best tools to be using? I have a kitchen aid stand mixer and some pans but am finding that the spring form pans stuck as cake pans. Do you have any recommendations for a frugal person. I cannot thank you enough for all your post!!! I’m a huge fan and my husband and our friends love the treats their waist line not so much but oh well
https://iambaker.net/baking-tools/
BEFORE YOU PUT THE BATTER IN YOUR SPRING PAN FLIP THE BOTTOM OF YOU PAN IT WILL RELEASE EVER TIME!!!
I am inquisitive re: the sugar not included in the recipe.
This is PAN RELEASE. Not a cake.
Goop sounds great. I am anxious to try it. But one thing, have you ever seen canola growing anywhere? It doesn’t. It’s another name for rapeseed oil. Very bad!!! Use something healthy instead.
What would you suggest?
Just butter your pans and dust with flour if needed. Knock out excess once its coated. Easy. No crap in your pans, like a seed oil (the canola) or supermarket lard (pastured lard is great instead of butter).
Would coconut oil work?
I use coconut oil for this release goop. Works great!
Would avocado oil work? I don’t like canola oil either. Truthfully, since most oils are processed they are not good. I keep avocado and olive oil in the house. And coconut oil.
Actually, canola is a grain. It is grown in western Nebraska, and I’m sure many other places as well! It is tiny slippery round little grains that look like little beads. It’s a very interesting crop!
Canola grows in Canada. Primarily in the province of Alberta.
I love it..always had a problem getting cakes out..thanks 4 sharing
Great idea for new bakers thank u mam
What would you suggest?
Could coconut oil be used instead of shortening? I have allergy kids and can’t use shortening.
I am going try the recipe. How long will it last? Does it need refrigeration?