When it comes to baking cakes, the important step to remove the cake out of the pan is greasing it properly. There are so many ways you can grease a cake pan. I follow the grease and dust method in which butter is applied evenly all over the pan and finally flour is sprinkled on it. Then by tapping the pan, you spread the flour for the full pan and discard the remaining flour. I have seen so many students struggling to grease and dust a pan properly. If not done properly, the cake would be stuck to the pan and you will have to take it out as crumbs. If you apply more butter and flour, then the outermost layer of the cakw will turn out hard. So I was going through the net on how to make it easy for students. Many of them suggested the spray we get at departmental stores. I bought a bottle of that spray but was so much disappointed by the smell of it. Even then I used it but never used it for cakes. Then last week I saw a post on home made pan release or Goop at I am Baker. So finally I got a simple solution for this long time problem. This is very easy to make and can be stored in your fridge for a long time. Some suggest that it can be kept at room temperature, but to be on the safer side I opted for refrigeration. When you plan on baking a cake, while removeing the butter block from fridge to thaw, remove this goop also. So while the batter is ready, your goop paste will also be ready for greasing. I tested it thrice and the result was just awesome. Just apply this paste on the cake tin with the help of a pastry brush evenly and your cake will fall out of the tin easily.
Recipe Source: I am Baker
Maida/ Flour – 1/4 cup
Vegetable Oil – 1/4 cup
Vanaspathi / Shortening – 1/4 cup
Take all the ingredients in a bowl.
With a hand whisk or a hand beater, beat it until smooth.
Transfer to a jar.
With the help of a pastry brush, brush this paste evenly on the cake tin before adding the batter.
Store the jar in the fridge.
My other posts in the Baking Basics Series:
- Homemade Pan Release
- Ingredient Substitutes
- Eggless Baking
- Flax Gel
- Dark Chocolate Ganache
- American Butter Cream
- Homemade Veg Fondant- Gelatin Free
- How to do Frozen Butter Cream Transfer / FBCT
- Italian Meringue Buttercream
- Homemade Mascarpone Cheese
- Maida/ Flour - 1/4 cup
- Vegetable Oil - 1/4 cup
- Vanaspathi / Shortening - 1/4 cup
- Take all the ingredients in a bowl.
- With a hand whisk or a hand beater, beat it until smooth.
- Transfer to a jar.
- With the help of a pastry brush, brush this paste evenly on the cake tin before adding the batter.
- Store the jar in the fridge.