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.
GOOP where have you been all my life? I just finished baking a family favorite “Chocolate Sour Cream Pound Cake” and for so many years I always worried about the sticking to the bundt pan. I cannot believe I have not found GOOP before, I have a perfect cake for 2021 Christmas!! Thank you!!🎄🎄🎄
Wow! I was going to ask if I can use solid coconut oil in place of shortening, and the first comment I see answers that very question! Thank you!
can I do 1/2 of this instead of full cup measurements
Shortening is NOT lard!
Lard is ‘animal’ fat.
Shortening is a ‘vegetable’ based solid.
They are often used interchangeably.
Use whatever you prefer, but… they are definitely NOT the ‘same’!
Hi. Can you tell me what is “shortening”?Sorry, I’m french and I don’t understand that word (I don’t speak English very well) , I searched on Google but the traduction doesn’t have sense.
Thank you very much.
Rowena, how many eggs for the Buckwheat cake ?
how much cocoa could i use to make chocolate goop 🙂
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!!
Hello,
Why cornstarch ?? Never heard of that. I’ve always used flour.
Thanks,
Carol
What can be used instead of shortening as I have allergy to shortening?
I remember seeing a recipe similar to this in a Florence Hanford cookbook. It was only a mixture of shortening and flour as I recall. No oil. She did a tv show from Philadelphia which was sponsored by the electric company. This goes waaaaaay back. (I’m 92)!
I’m usually scared to use a bundt pant because of the history of sticking to the pan. I used this “Goop” last night on a homemade strawberry cake. It worked like a charm!
Thank you for sharing your great recipes with us.
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