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’ve been doing this for years I leave mine in the fridge and take it out the night before I’m going to use it so it’s at room temperature easier to spread but it works like a charm.
I always have some of this on hand. I keep it in a working glass jar w/lid in the back of my fridge. http://amzn.com/B000S6I4YU I even spread it in my pans by hand, using a sandwich bag as a sort of glove. When I’m done, I just turn the bag inside out and toss it in the trash.
First time I ever saw this recipe was from Martha and Rolan Winbeckler. Not sure if they’re the origjnal source, but that’s where I saw it first! I love this stuff!!
Thank you!!!
I can’t believe I haven’t been following you til this year! It took various other bloggers sharing your posts (via Facebook) to finally make me realize the wealth of amazing posts that I’ve been missing!
LOVE, LOVE, LOVE your blog!
I do have a question regarding the goop. Does it show on the baked cake. Is there a floury residue?
Thanks for this awesome post (and all your other ones too!)
There is a bit on “floury” residue, which I only really noticed on chocolate cakes. Thanks for the kind words and happy baking!
Thanks for replying Amanda! I think I might try the chocolate version as well like someone suggested in the comments. I bake a lot of dark chocolate cakes and use assemble them naked sometimes, so it might be better. Thanks again!
Wow, thanks! That stuff is expensive; what a nice alternative.
I took an advanced cake decorating class (Wilton) here in Austin back in 1987 and we were given this recipe in the class. I have always used it for professional cakes and it works without fail every time. This stuff lasts forever!
This is similar in ingredients to Wilton’s Cake Release (soybean oil, cornstarch, mono and diglycerides, soy lecithin, mixed tocopherals). I love the Cake Release but it is pricey. Maybe I will try this!
I love make everything at home thank you for this fabulous idea
Do u have a recipe to clean ur pans from using regular cooking spray?? I have a few pans that need a miracle!
I know some recipes work better with a flour/oil pan release. I’m glad to find a recipe – I can use this for all my recipes.