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.
A baker's best friend!
- 1 cup flour
- 1 cup shortening
- 1 cup oil,
- Place all ingredients in medium bowl and whisk well by hand. The mixture will be smooth and creamy.
- Store in airtight container in the refrigerator.
- When ready to use:
- Dip a pastry brush into the mixture and spread over bottom and sides of cake pan.
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:
- vegetable oil
Blend them together. Store in an airtight container in the refrigerator for up to 6 months. Thats it!
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!