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.
Can it be put in spray bottle for Bundt pans?
This is thick and won’t spray.
great idea
Simply amazing. Never thought I could have my own homemade pan release. Thanks a bunch
How long can you keep the pan release in fridge?
It says up to 9 months!
it says 6 mths mate 🙂
The recipe says 6 months but the comments above says 9 months. Which is it?
Great tips as always. It is very difficult to find shortening where I live. They have baking margarine which has a hard texture and very long shelf life in the refrigerator. I will try it out and see if it works.
Wishing you the best !
This is truly great stuff! I used it on an intricate Bundt type cake pan, which always gives me nightmares when releasing. Not so today, perfect with no trouble at all. The cake came out beautifully. Thank you so much!
Last time I lost half my bundt cake to the pan, this time I almost missed the rack it slipped out so quick. What a difference the pan release made! I’m impressed. Thx.
Thank you so much for sharing this. I have a 3 cup (used to be) non-stick Bundt pan that I hated to use. Everything stuck and it was miserable to clean even using a brush. I made this goop and it was amazing. My Raspberry Bundt cake (made in an air fryer) slipped right out and cleaning up was easy as nothing stuck in the pan, just took a bit of dawn to cut the greasiness. I was really ready to toss the pan and buy a new one. I will never use the sprays or just shortening & flour ever again.
Used this in Nordic Ware Bunny Bites cake pan.
Brushed on with a pastry brush. Lots of intricate places to coat. Let it settle. Lightly brushed again to remove any excess and added batter and baked. Worked great. Each warm little cake bunny released easily!
I just mad my Goop I baked three chocolate cake today and use all of my Baker Joy and is decided to my this Goop my first time making it that Store bought Spray is getting kind of pricey so I just decided I want be buying any for a while can’t wait t I see how this works well let you know. Thanks for his recipe.