• Home
  • About
    • Press
    • Pillsbury Bake-Off
    • Baking Project
  • Recipe Index
  • Resources
  • Shop
  • Videos
  • Work With Me
  • Contact
  • Nav Social Menu

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Mom Loves Baking

  • Cakes & Pies
  • Cookies
  • Brownies & Bars
  • Breads & Muffins

August 10, 2014 · 2 Comments

Homemade Pan Release or Goop (Cooking “Spray”)

Uncategorized

This post may include amazon links. As an Amazon Associate I earn from qualifying purchases.
Pin
Share
Tweet
Share
541Shares
Jump to Recipe

This is an awesome recipe that I found on iambaker.net. It’s a great way to keep your cakes from sticking to the pan and it’s much cheaper than buying the non-stick cooking spray. It’s so easy to make and you can store it in the refrigerator for months.

[pinterest]

GoopMixing

This is the easiest recipe. It’s just 3 ingredients – equal parts shortening, vegetable oil and flour. I used my mixer to combine the ingredients but you could also mix them up by hand.

Goop

I used Butter-flavored Crisco because that’s what I had on hand. If you must know, it’s because I was testing some recipes for the Pillsbury Bake-Off and Crisco is one of the sponsors. Anyway, that’s why my “Goop” came out yellow. You can use any kind of vegetable shortening.

NoStickOnPan

Brush the goop on you cake pan, then add your parchment paper (cut to fit the size of your pan). Then brush more goop on top of the parchment. You only need a thin layer. Don’t brush on too much or it will stick to your cake. That’s it! I love this stuff. I use it all the time and it works great. You’re going to love it too. You’re welcome! 🙂

Print Recipe

Homemade Pan Release or Goop (Cooking “Spray”)

Ingredients

  • 1 cup all purpose flour
  • 1 cup vegetable shortening
  • 1 cup vegetable oil

Instructions

  • Place the shortening in a large mixing bowl. Beat with an electric mixer on medium high for about a minute. With the mixer on low, gradually add the oil and flour. Turn mixer up to medium high and mix for another minute or until smooth.
  • Store in airtight container in refrigerator.
  • When ready to use: Dip a pastry brush into mixture and spread over bottom and sides of cake pan.
Pin
Share
Tweet
Share
541Shares

Let’s bake together! Subscribe here, it’s FREE!

Never miss a recipe. Get my latest posts emailed directly to your inbox.

Previous Post: « Onion Lover’s Twist – Recipe #21 of 52 Pillsbury Grand Prize Recipes in 52 Weeks
Next Post: Gluten Free Zucchini Monster Cookies »

Reader Interactions

Comments

  1. Celia says

    January 22, 2019 at 12:32 am

    Could you substitute corn starch for the flour to make it gluten-free?

    Reply
    • Mom Loves Baking says

      January 24, 2019 at 11:35 pm

      I think brown rice flour would work better than corn starch. Or if whatever gluten-free flour you’re using for the batter.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Me

Hi, I’m Lise! Welcome to Mom Loves Baking where I’ve been sharing recipes I love since 2013. I hope you love them too!
More about me…

Looking for Something

Scripture of the Week

Yet those who wait for the LORD will gain strength,
They will mount up with wings like eagles,
They will run and not get tired,
They will walk and not become weary.
Isaiah 40:31

 

Let’s bake together! Subscribe here, it’s FREE!

Never miss a recipe. Get my latest posts emailed directly to your inbox.

Reader Favorites

Chocolate Turtle Apple Slices

Chocolate Turtle Apple Slices {VIDEO}

Classic Pumpkin Roll

© 2021 Mom Loves Baking · Privacy Policy