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.
does this eliminate the need to flour pan also ..
This sounds amazing! My mother used flour and shortening on her pans and it left a residue. Will this leave a residue? You know, I was just thinking that maybe her problem was she put this too far ABOVE the cake line. Anyways, just don’t put it above that cake line! Thank you so much!
How long will it last in frig?
How long will this keep for please?.
Hi, Jan! I am part of the iambaker team, and I’m happy to answer your question. As stated in the post, this should be stored in an airtight container in the refrigerator for up to 6 months. Hope this helps!
How long will this last and do you need to refrigerate this? Thank you
Hi, Kerryann! I am part of the iambaker team. As the post states, this should be stored in an airtight container in the refrigerator for up to 6 months. Hope that helps!
Ilove this recipe but i am wondering how to make a chocolate goop for my chocolate cakes
I plan on dusting the pan with cocoa after applying Goop, rather than make a chocolate version of the recipe.
I made a batch of goop to use with a Nordic pan. Worked perfectly. Today I made a chocolate cake and I usually use parchment circles. Well I tried the goop and the cakes came out of the pans perfectly. No discoloration at all. Love this stuff.
This is wonderful.
Have used for years.
@LYNNETTE SHIMMIN, BSN RN CLNC
You could try BUCKWHEAT Flour. It makes divine extremely light, and fluffy gluten free cakes.
Buckwheat sponge cake This recipe was passed on to me.
eggs, separated
¼ cup cold water
2/3 cup (150g) caster sugar
1/3 cup (55g) buckwheat
1/3 cup (50g) corn flour
1 teaspoon baking powder
Preheat oven to 180°C.
Line base of two 20cm springform tins with baking paper.
Grease sides of tins and lightly dust with corn flour.
Using electric beaters whisk the egg whites and water until very stiff. Slowly add the sugar and beat until dissolved.
Gently mix in the egg yolks.
Combine the buckwheat, corn flour, and baking powder; sift onto the egg mixture and gently fold through. Divide between the 2 prepared pans and bake for 20 minutes.
Remove from the oven and cool in the pan for 5 minutes before turning out onto a rack to cool completely. To serve, spread one cake layer with your choice of fruit, jam, or citrus curd, top with whipped cream, and then the second cake layer. Dust with icing sugar before serving. I have added enough cocoa to taste, and made into a chocolate gluten free cake. It is amazing.
💖 this is the best GOOP (LOL) ever!
Cakes come out beautifully without flour “residue”.