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.
Thanks for sharing your “goop” (baking spray substitute) recipe, Amanda! I would think if bakers prefer natural butter flavor, clarified butter or ghee would be good choices vs. butter in lieu of some or part of the shortening or oil and would not impact the shelf life since there would be no milk solids (dairy) present to spoil. Thanks again!
Nice idea! I hate when I run out of that canned stuff. Now I will never run out 🙂
Do you think this could go bad by chance? I know that’s a kind of weird question… but I’d love to make a bunch at once and store it somewhere so I won’t always be making more! 🙂
I had my ‘goop’ for over a year and it yellowed a bit but didn’t really change or smell different. I kept in in an air tight container in a dark pantry. This is the best stuff I have ever used on character pans! and I am too lazy to get out a pastry brush- I just used a paper towel!
My mother was a school food service manager for many years and one of the large food companies brought this recipe to them.
Of course it was cheaper than pan spray that had just become popular.
At the time I was baking cakes and wedding cakes, this was awesome!
They called the name of this “dobie”
I have never had it go bad.
Enjoy!
Thank you so much Phyllis! Do you know the name of the company? I will try researching “dobie” and see what I can uncover as well! Much thanks!
I think it was General Mills, that has been many years ago. But it sure works.
Like someone posted, just equal amounts of the ingredients. If I had self-rising flour on hand I used that or all purpose.
This post brought back many memories. My mother had the best cooks in her kitchen, everything was made from scratch. Even the pizza crust and filling.
This brought back memories, as mom passed away last year at the age of 89. She sure loved those kids she fed.
What a fantastic idea Amanda!!!
Can any type of flour be used? My granddaughter has a wheat allergy.
Brilliant! Thanks for sharing. I avoid baking spray so this is a great solution.
Now I’m kicking myself for just having repurchased Pam. I hate how aerosal baking sprays have a tendency to get everywhere. I’m definitely going to have to try this when I run out. (Also, your photos are stunning!)
I’ve just discovered the Wilton cake release, having your ‘Goop’ recipe around is even handier! Thank you for sharing!