Cody Casey
Getting a cake out of its pan can be a tricky business. Bakers have several options to ensure their cakes come out of the pan in one piece, including sprays, greasing and flouring the pan, or using parchment paper. However, one of the most effective methods is to use a cake release recipe, also known as cake goop or cake gloop. This mixture of shortening, oil, and flour can be brushed onto the pan, ensuring an easy release and leaving no crumbs behind. It can be stored for up to three months and is a simple solution to avoid broken cakes.
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What You'll Learn
Make a cake release paste
Cake release paste, also known as cake goop, is a simple, three-ingredient recipe that can be used in place of baking spray. It is a great addition to your kitchen basics, as it ensures your cakes come out of the pan perfectly every time.
Ingredients
To make a cake release paste, you will need equal parts of the following:
- Flour (or gluten-free flour)
- Oil (any unflavoured vegetable oil, such as canola)
- Butter or shortening
Method
- Combine all the ingredients in a bowl.
- Mix together with a hand mixer, stand mixer, or balloon whisk until you have a smooth paste.
- Using a pastry brush, coat the inside of your pan until it is well covered. You can also use your fingers or a paper towel, but be warned that this will be messy!
- Add your batter and bake according to your recipe's directions.
Storage
Store your cake release paste in an airtight container, such as a mason jar or another glass jar. You can also use a plastic container, but it may be difficult to remove the oily residue afterward. Keep at room temperature for up to three months, or in the refrigerator for up to six months.
Tips
- If you are using shortening, you can store your cake release at room temperature. If you are using butter, it is recommended to refrigerate it to make it last longer.
- When using a pastry brush, silicone brushes are preferable to bristle brushes, as they do not shed.
- If you are making a darker cake, you can substitute cocoa powder for flour.
- For intricate pans, make sure to get into all the nooks and crannies.
- You can also line the base of your pan with baking paper for extra insurance.
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Use parchment paper
Parchment paper is a baker's staple and is used to line baking pans and layer between stacked baked goods to prevent them from sticking together. It is paper that has been coated with silicone to provide a food-safe, non-stick, heat-resistant surface. Most brands of parchment paper can withstand temperatures above 400ºF, but it is always good to check the packaging.
To line a pan with parchment paper, cut the parchment at least 2 inches larger than the pan. This technique works for all square or rectangular pans. You can also use pre-cut sheets of 12 in x 16 in parchment paper for half sheet pans and 9 in x 13 in pans. Place a piece of parchment paper underneath your pan. Lift the edges of the paper to ensure they reach up the sides of the pan and use scissors to trim off any excess. Make a cut in the paper from one side towards one corner of the pan and repeat for the other four corners. Remove the pan from the paper and add another roughly 1/4-inch snip to slightly lengthen each of the existing cuts. This will give you some wiggle room when shaping the corners.
For smaller baking pans or if you are using a roll of parchment paper, simply trim the parchment paper to a rectangle that fits the bottom interior of the pan. This method will work for any size rectangular pan, such as a 9x13 pan, and can also be used to line square and loaf pans.
To create a parchment sling for a loaf pan, make sure the parchment is fully in contact with the bottom and side walls of the pan, with no air gaps in the bottom corners. Clip the excess overhang onto each side of the pan to secure the parchment edges. Once your bake is ready to be removed from the pan, use an offset spatula or thin knife to gently release it from the ends of the pan. Then, remove the clips, grab the two parchment flaps that hang over the edges of the pan, and simply pull up on the parchment sling while gently pushing down on the pan. Remember to let your product cool completely before removing it from the pan.
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Grease and flour your pan
Greasing and flouring your pan is a crucial step in ensuring your cakes come out perfectly. Firstly, you need to grease your pan. You can do this with butter, shortening, or oil. Using a paper towel, brush, or your hands, apply a generous layer of fat to the entire surface of the pan, making sure to get into all the corners and edges. This will create a non-stick surface for your cake to bake on.
Next, you'll need to flour your pan. This step is important because it will ensure your cake doesn't stick to the pan and will create a barrier between the cake and the pan, resulting in a flawless release. Use a fine-mesh sieve to dust a thin, even layer of flour over the greased pan. Be sure to coat the entire surface, including the corners and edges.
If you're making a chocolate cake that won't be frosted, you can replace the flour with cocoa powder. This will give your cake a delicious chocolatey crust. Alternatively, you can use a mixture of shortening, oil, and flour, also known as cake goop or pan release, to coat your pan in one easy step. Simply whip these ingredients together until smooth and apply a thin coat to your pan with a pastry brush.
For extra insurance, you can line the bottom of your pan with parchment paper, especially if you're making a cake with a delicate batter or one that will be cooled upside down. However, never grease the parchment paper or the pan beneath or on top of it. By following these simple steps, your cakes will come out perfectly every time!
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Use a spray
Using a spray is a convenient way to release a pan from a single cake. There are two options: buying a pre-made spray or making a homemade spray.
Pre-made sprays
Pre-made sprays, also known as pan release sprays, are readily available for purchase. These sprays are a quick and easy solution to prevent cakes from sticking to the pan. However, some people may prefer to avoid them due to the presence of preservatives and other unknown ingredients. Additionally, the use of aerosol in these sprays may be undesirable for some bakers.
Homemade sprays
Homemade sprays, often referred to as "cake goop," "pan goop," or "baker's spray," are simple to make and highly effective. They are made from equal parts of three common ingredients: flour, vegetable oil, and shortening (or margarine). These ingredients are blended together to create a smooth and lump-free mixture. This mixture can be easily stored at room temperature for up to 7 days or refrigerated for up to 6 to 9 months.
To use the homemade spray, a pastry brush is the preferred tool. Generously apply the mixture to the inside of a clean and dry cake pan, ensuring that all areas are coated evenly. This method works for all types of baking pans, including Bundt pans, and guarantees that your cakes will release cleanly and easily without any residue or discolouration.
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Refrigerate the pan release
Refrigerating pan release is a great option to preserve it for future use. When making a large batch of pan release, it is advisable to divide it into two containers, one for the pantry and one for the freezer. This way, it can be stored for up to a year, with the frozen batch ensuring a longer shelf life.
If you live in a hot country, refrigerating the pan release is highly recommended. When you are ready to use it, simply let it come to room temperature so that it becomes spreadable. This is important for effective application with a brush.
It is worth noting that the choice of refrigeration or freezing depends on your baking frequency. If you bake infrequently, freezing the pan release is ideal, ensuring it stays fresh until your next baking session. On the other hand, if you bake regularly, refrigeration is a more practical option, allowing you to access the pan release whenever you need it without having to wait for it to thaw.
Additionally, some ingredients used in pan release mixtures, such as lecithin, benefit from refrigeration or freezing to extend their shelf life. This further supports the idea of refrigerating or freezing your pan release mixture.
In summary, refrigerating your pan release is a convenient and effective way to store it, especially if you live in a hot climate or want to extend the shelf life of certain ingredients. By dividing your batch and properly storing it, you can ensure that your pan release is always ready for your next baking adventure.
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Frequently asked questions
There are several options to help your cakes release from the pan. You can grease and flour your pan, use parchment paper, or use a store-bought or homemade cake release paste.
A cake release paste, also known as cake goop, is a mixture of shortening, oil, and flour that is used to coat your cake pans. It is applied with a pastry brush and helps cakes release from the pan easily and cleanly.
To make cake release paste, beat oil and shortening, then add flour and beat until smooth. Store the mixture in an airtight container in your pantry or freezer. When ready to use, allow the mixture to reach room temperature so it becomes spreadable, then apply a thin coat to your cake pans before baking.
