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
Ingredients:
Maida/ Flour – 1/4 cup
Vegetable Oil – 1/4 cup
Vanaspathi / Shortening – 1/4 cup
Procedure:
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:
- Oven
- Tools
- 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
Homemade Pan Release / Goop
Ingredients
Ingredients
- Maida/ Flour - 1/4 cup
- Vegetable Oil - 1/4 cup
- Vanaspathi / Shortening - 1/4 cup
Instructions
Procedure
- 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.
Good idea
Thanks for eggless recipe
That sounds wonderful fix Gayathri..so this removes the need to grease and dust with flour right..so will the cake have the whitish marks once done?..I dust it with cocoa powder mixed with icing when I dust for chocolate cakes…wondering how this works for chocolate cakes..
Yes Valli, you don’t have to dust the pan any more. And you will not find any streaks in chocolate cake.
What would be the shelf life of this? And would you be getting around 1/2 cup or more from the measurements you’ve given?
If stored in fridge, it would be there for a long time. This recipe filled put a 340 gm jam bottle for me.
This is really good… I would love to make and keep this in the fridge for sure as I feel lazy to grease and flour the pan while baking… thanks for sharing…
Any substitute for shortening?
What can be the substitute for shortening
I am not sure any substitute might work.
Hi gayathri,
I have a teddy bear cake pan. On the wilton website they say never to use butter and flour for greasing, instead to use pan release.
Have you successfully made and easily removed cakes from mould tins such as a teddy bear, using goop?
I want to make a teddy bear cake for my son’s first birthday this month.
I use only goop nowadays. If the batter is very thin, then I add a parchment in the bottom along with goop. It releases the cake easily.
Thankyou
I have a pack of shortening in the refrigerator since 9 months…..can I still use it or should it be discarded?
You can use it. Shortening is pure fat and so it won’t go bad..
Hi did you use high ratio vegetable shortening
You can use shortening, but I have used vanaspathi, which is also a veg based fat.
Hi,
Thank you for sharing your expertise and recipes with the world.
Vanaspathi/Dalda is DANGEROUS additive to be part of anyone’s diet, even in miniscule quantities. Its artificially hydrogenated ( which gives it the consistency of ghee) with heart artery clogging Trans Fat. Pls be responsible in the ingredients you use and promote, when you people who are going to follow what you suggest without due diligence.
You dont need to use vanaspathi, it can be a mixture of oil and flour or if one is so inclined use “real ghee” instead of trans fat.
Hey ! Your baking basics are wonderful. Thx for sharing. Just want to know what is meant by shortening here.
Thank you so much. Shortening is nothing but vanaspathi as we get in India.