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.
I have used this before in small Christmas house cakes. It works great. I saw someone asking about using coconut oil instead of shortening. Will that work.
I use this ALL the time!!
I’ve made jars of it for my granddaughters and shared the recipe with as many as I can! Using this guarantees that anything you bake will not stick to the pan you use it on!! It’s absolutely a kitchen essential and I love that it has replaced the use of aerosol can oil spray !!
Dear iambaker, I need to let you know that I appreciate what you give to us. I’m not a good or knowledgeable cook, at a late age of 76. Thank you and Christmas blessings.
This stuff works! If you don’t bake cakes that much just do a partial batch.
This is probably a silly question but what kind of OIL do you use to make this? I love your recipes!!
Not a silly question at all! 😊 You can use any neutral-flavored oil for the Homemade Pan Release (Baking Spray). The most common choices are:
✅ Vegetable oil – Classic, neutral, and works well.
✅ Canola oil – Another great neutral option.
✅ Avocado oil – Works well and has a high smoke point.
✅ Coconut oil (melted) – Can work, but may solidify in cooler temperatures.
Just avoid strongly flavored oils like olive oil, as they can affect the taste of your baked goods.
Hope that helps, and thank you for your kind words! ❤️ Happy baking! 🍰
I learned to make homemade pan release as a professional baker. I had some at home that I saved because it doesn’t need to be refrigerated, and I kept the dedicated brush in it. Then a cleaning service that didn’t know anything about me came in and threw away the brush and release. I saw him do it and I took it out of the trash and told him that I needed it. As soon as my back was turned, he threw it away again.
Now I am missing the brush that I need and I haven’t been able to bake anything until I can buy another one.
Is there something else I could use other than crisco?
Hi Miss Amanda, since seeing this on one of your posts sometime ago (and knowing how all of your recipes are wonderful and your tips are awesome and so helpful) I exclusively use this for literally everything now! I love it!! And I also feel really good about making something homemade rather than using an aerosol spray which has preservatives and other things I don’t know about 🙂
Can use anything to replace the shortening? Ty
What can I use instead of shortening i have oil and flour but no shortening