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.
Hi, I’m from South Africa and shortening isn’t a product we have here. Is there an alternative to shortening I can use?
This can be used with chocolate cake… but does it leave any white marks on the finished cake? Would it be OK done with cocoa powder?
Perhaps you grease pans for baking with butter or oil, or perhaps you ve discovered the joy of specialty baking sprays with a little bit of flour built into the mix.
The point of the homemade pan release (been using it for years) is to save money on baking sprays that are overpriced for what they are..
Amanda…thanks so much for this recipe! I live inthe Dominican Republic right now and can’t always get the great things like I see at home…..to be truth
Love this idea! I can’t wait to try this for my next cake!
I just moved to the UK where they don’t have the flour spray stuff. Well actually I lived here for a year first, but just went back to the US, got my stuff, and then came back to the UK permanently. I was getting sick of not having flour spray and having muffins stick to pans, so I just tried this today and I am singing its praises all over the internet, pointing people to this post. I blogged it with a link here and have been pinging all my cake, baker, and foodie friends on social media. THIS STUFF IS AMAZING. I am on Team Goop forever now. THANK YOU.
I’ve used this method for over 20 years but without oil. I’ve also switched to coconut oil the last year or two with no problems. And I’ve always stored it in my cupboard also with no issues. I use it for all bake goods I want to make sure they don’t stick, even bread! I was taught this by my wedding cake decorator!
GREAT to know!!
Can’t wait to try it! Do you line your baking pans with parchment paper when you use “the goop”?
Thanks for sharing!
Hi can i use melted butter here for shortening?
That might not be as effective.
You can use softened butter instead of the shortening, but it won’t have as long a shelf life. If you use shortening you can store it in your pantry most of the year, butter & you have to store it in the fridge. It works great either way.
PS
try this for your yorkshire pudding or popover pans, lless fat & they release like magic
I live in Texas and would never leave something like this in the pantry. Even in an air conditioned house. There is way too much heat and humidity in Texas. Now, if you live in NE US or Canada yes you may be able to leave in a pantry. Otherwise I suggest the refrigerator.
I made this last week, and it was fantastic! I’ll never buy the spray again. Thanks for sharing.