Have you ever tangled with a cake that’s stuck in the pan? It isn’t pleasant. You will never have that problem again with this super easy, 3-ingredients recipe for cake pan release that also goes by the name of GOOP.
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Has this ever happened to you?
A few years ago I shared this post titled, Keeping it Real. I had a disaster in the kitchen when I tried to get our favorite Jewish Apple cake out of the pan. I had make this cake a gazillion times before, but this time something went terrible wrong. It stuck. Badly. When I finally dumped it from the pan, it was so cracked it just fell in chunks.
A few readers suggested I use Baker’s Joy spray. The product works well at preventing sticking. But it is a little costly, smells a little weird and has some ingredients I’d like to skip. I was thrilled when I learned about making a substitute for Baker’s Joy.
It is crazy easy to make and works so well! You’re going to love it.
Let me show you how to make easy cake pan release.
You only need three ingredients! Shortening, vegetable oil and all-purpose flour in equal parts. For this batch, I used 1/2 cup of each.
Smaller cake pan release batch estimate quantities
I find it convenient to have the mixture readily available for whenever I need it and keep a jarful in the fridge. But, if you don’t bake frequently follow the estimates below to make enough for a single use (you will probably have more than you need).
- Full-Size Bundt Pan: use 2 tablespoons each
- Twelve-Cup Muffin Pan: use 2 tablespoons each
- Loaf Pan: use 1 tablespoon each
Add the three ingredients to a bowl.
You can blend with a whisk or spoon but I prefer to use an electric mixer.
Beat until all of the ingredients are evenly combined and smooth.
Prepare your pan with the cake pan release
Using a pastry brush, coat the pan with the mixture covering the bottom and sides.
When preparing a Bundt pan, be sure to get into all of the nooks and crannies, spreading the mixture evenly across the entire surface.
How well does the cake pan release work?
Let’s see… After removing the baked cake from the oven, it cooled for 10 minutes as suggested in the recipe. I placed a small rack on the top of the pan and flipped it over.
I was able to easily lift the pan from the cake.
As, you can see, there is hardly a crumb left on the pan and the exterior of the cake is perfect!
Even the brownies just fell out of the pan when using the GOOP pan release.
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Cake Pan Release
INGREDIENTS
Equal parts:
- Crisco shorteneing
- Vegetable Oil
- Flour
DIRECTIONS
- Blend equal parts vegetable shortening, vegetable oil and all-purpose flour together using a mixer, whisk or spoon.
- Store the mixture in an airtight container in the refrigerator for up to 6 months. If you leave the cake pan release on the counter for an extended period of time it might separate. If you find the mixture separates at all, simply re-mix.
- Using a pastry brush, load it up with the mixture and spread an even coat all around the pan. You will need to load the brush several times to get the whole pan coated. Apply the mixture evenly with the brush being sure to get down into every corner of the pan. When preparing a Bundt pan, be sure to get into all of the nooks and crannies, spreading the mixture evenly across the entire surface.
To release cake
After baking, remove your cake from the oven to a cooling rack and allow to cool in the pan for 10 minutes. Your cake will start to pull away from the edges of the pan, and it’s ready to take out.
Pop a wire cooling rack on top of the cake and while holding the rack and pan, turn it upside down. The cake will then pop out of the pan easily and cleanly.
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So the cake release mixture is kept in the fridge? It doesn’t get hard?
Hi Nicole, no, the mixture does not get hard and is spreadable right from the refrigerator. Hope this is helpful to you 🙂