Homemade Pan Release {Baking Spray}

filed under: Cakes on August 7, 2015

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
  • shortening

Blend them together. Store in an airtight container in the refrigerator for up to 6 months. Thats it!


"Goop" ~ Homemade Pan Release. Cheap, Easy and Effective! You must try this recipe!

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.

For the most part, I do not allow the cakes to cool to room temperature in the pan, I try to remove them from 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 or even quarter this recipe.  I used the above recipe in about 5 months.  (I bake a lot.)

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.

This is one of my most requested “recipes” because it truly works. Once you try it you will be hooked!

5 from 12 votes
Homemade Pan Release {Baking Spray}

A baker's best friend!

Course: Dessert
Cuisine: American
Keyword: Homemade Pan Release
Author: Amanda Rettke
  • 1 cup flour
  • 1 cup shortening
  • 1 cup oil,
  1. Place all ingredients in medium bowl and whisk well by hand. The mixture will be smooth and creamy.
  2. Store in airtight container in the refrigerator.
  3. When ready to use:
  4. Dip a pastry brush into the mixture and spread over bottom and sides of cake pan.

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  • Joan E. Landers says:

    I could Almost taste the Ooey Gooey Chocolate Cake just by reading the ingredients. I have bookmarked it so I can try it. Also bookmarked the Goop recipe. I don’t bake a lot but want to get back to doing so, so maybe this will be my incentive.

  • Jesse says:

    I can’t wait to tell my husband about the goop. I know he will try it today. Save $$. I hate the spray. It’s messy & is everywhere & you’re breathing it into your lungs.

  • Peggy Geromette says:

    As a professional cakes decorator and teacher for over 25 years (retired mow for almost 20 years), this was on the list of recipes I handed out to every class. Works like a charm and I wouldn’t be without it. Just a note – I have always kept it well in a cool cupboard without refrigeration.

    • Tracie says:

      Is it fine to not keep in fridge then? Also can you use this for other baking recipes not just cake? Like on pans for cookies etc. Thanks

  • Carol says:

    I like most of your easy recipes. Thank you.😍

  • Jeanette says:

    How long does it last and the refrigerator

  • Madelene Gibson says:

    This is ideal especially for bunds pans and tube pans! I’ve always hand greased my bunds pan because my cakes seem to tear up if I use cooking spray in them I seem to always miss a spot with the spray. Brushing this mixture on would do the trick without the mess. Thanks for this post.

  • Cassandra says:

    What type of flour did you use in the goop?

  • Patrice says:

    Can I use unsalted butter in place of the shortening? I think it’ll give a better appearance, and maybe a little flavor.

  • Dean Dilworth says:

    I love all the recipies of yours that I have made and all of them were cakes! I have a huge sweet tooth. I’ve really just started baking. I want to know what are the best tools to be using? I have a kitchen aid stand mixer and some pans but am finding that the spring form pans stuck as cake pans. Do you have any recommendations for a frugal person. I cannot thank you enough for all your post!!! I’m a huge fan and my husband and our friends love the treats their waist line not so much but oh well

  • Semim Ramji says:

    I am inquisitive re: the sugar not included in the recipe.

    • Amanda says:

      This is PAN RELEASE. Not a cake.

  • Vivi says:

    Goop sounds great. I am anxious to try it. But one thing, have you ever seen canola growing anywhere? It doesn’t. It’s another name for rapeseed oil. Very bad!!! Use something healthy instead.

    • Ginger says:

      What would you suggest?

      • Helene says:

        Just butter your pans and dust with flour if needed. Knock out excess once its coated. Easy. No crap in your pans, like a seed oil (the canola) or supermarket lard (pastured lard is great instead of butter).

      • Lori says:

        Would coconut oil work?

        • Ingrid says:

          I use coconut oil for this release goop. Works great!

    • Saundra Robinson says:

      Would avocado oil work? I don’t like canola oil either. Truthfully, since most oils are processed they are not good. I keep avocado and olive oil in the house. And coconut oil.

    • Tracy says:

      Actually, canola is a grain. It is grown in western Nebraska, and I’m sure many other places as well! It is tiny slippery round little grains that look like little beads. It’s a very interesting crop!

    • Leslie says:

      Canola grows in Canada. Primarily in the province of Alberta.

  • Alice says:

    I love it..always had a problem getting cakes out..thanks 4 sharing

  • shweta bhargava says:

    Great idea for new bakers thank u mam

  • Ginger says:

    What would you suggest?

  • Mil says:

    Could coconut oil be used instead of shortening? I have allergy kids and can’t use shortening.

  • Audrey says:

    I am going try the recipe. How long will it last? Does it need refrigeration?

  • Ginette Power says:

    Je demeure au Québec et j’aimerais savoir ces quoi le raccourcissement dans la recette ( découpage de pan fait maison ).

  • Lyn says:

    You panrelease is spot on. Thank you for sharing

  • Jayne says:

    THANK YOU!!! I am a very inexperienced baker and I have tried all sorts of methods to get my cakes out of the pans. I am 100% using this recipe!

    By the way, I really love your recipes and videos. You make me look good! I used your brownie cake recipe on Fourth of July and that cake was a HUGE HIT!


  • Nadira says:

    Thanks for sharing all your wonderful recipes and not forgetting the amazing tips!!

  • Catherine Pellicier says:

    How long will this keep in the fridge? Can it go bad/ rancid?

  • Kathy Woods says:

    All the cakes you have shown are pretty and look so good

  • Susan says:

    Any type of shortening is okay? They don’t sell it in the containers now, like they did a decade ago.
    Thank you!

  • Max Sydow says:

    I recently used your goop on a metal pan while preparing a crustless quiche. It worked like a charm.

  • NIKKI ROY says:

    Where did you purchase this amazingly beautiful 8 by 8 inch white pan? It’s a must have for me.

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