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 recipe for about 3 years now and love it i use it on the entire inside of my baking pans . I use it not just for cakes but also when i bake almost anything and hey comeout great never had any problems it actually has saved me money . I first using the wilton release and acouple other brands and this recipe by far is the best and cheaper . I will never change back to anything other .
WHat an interesting idea! <3
I’ve been using Goop (aka Bakers’ Grease) since the late ’70’s. For those who don’t want to make a lot..you can mix it up in any amount that you want, even using just a Tbsp of each ingredient. I think it will be really hard to track down the origin of the recipe for this!
Amazing that photos of goop can look so beautiful!
We use this stuff at baking school every day! Not sure where the recipe originated, but it’s in our textbooks and it’s been a friend to bakers for an awfully long time! We store it in an airtight container at room temperature for up to a month – it never lasts that long, as we make things in massive batches, so I think refrigeration is the way to go when using it at home, just as you’ve suggested. We always use bread flour, and make it in three pound batches (a pound of each ingredient). The stuff is magic!
I must agree – you’ve made pan greaser look terribly elegant…
Do you happen to know if this will work with corn starch or another gluten free flour?
That is so awesome. I have never heard of this, but I am excited to try it!
Oh! This is genius! I need this for my bundt pans!! Thanks, Amanda!
Great idea Amanda! All of these things I have in my pantry….even when I run out of cooking spray! : )
Fantastic idea, Amanda! Thanks for experiment, researching and sharing with us 🙂