Have you ever heard of cake pan goop? No? Ever had cake stick to your pan, no matter what you use to grease them — cooking spray, flour, butter, whatever? Do you have cake pans that have incredibly intricate patterns? I know of something that releases cakes perfectly, leaving clean, sharp lines and perfect indentations, with no cake chunks left in the pan. Seriously, I will never go back to parchment/butter/flour or spray stuff ever again.
What is pan goop?
Pan goop has replaced pretty much all of my greasing stuff for baking. It’s super easy to make — just combine equal parts oil, shortening, and flour. That’s it! No, really, that’s it! Once mixed, all you have to do is use a pastry brush or basting brush and coat the inside of your pans. No parchment paper necessary if you use pan goop. I used to use parchment paper and still have the sides stick. With goop, I’ve had no sticking issues at all, even with intricate pans.
I have some cakes on deck this weekend, and since my cake pan goop supply was running low, I made a new batch this morning.
In the interest of speed, I decided to make this batch in my stand mixer. You can also hand-mix cake goop; it’s a fun, easy baking project for kids. My son loves to help with the mixing. As the goop is mixing it looks…well…
The good news, after just a little bit longer in the mixer (or stirring, if that’s what you’re doing), the pan goop starts to come together nicely. The end result should be smooth and creamy (a few little lumps are just fine).
Pan goop storage
Once your cake pan goop is smooth, you can store it in any airtight container. I use a quart-size canning jar, and it has worked fabulously for me. The best part? You can store cake goop in the fridge or keep it at room temp. I’ve been putting mine in the fridge, but I’m going to leave this batch at room temp to see if it makes a difference. I have a feeling it will be the room temp version — I think it will be easier to spread when I’m ready to bake.
That’s it! When you need to grease a pan for baking, just spread the cake goop in your pan. I use a pastry brush, because it lets me get into the tiniest of crevices. When the cake cools, you can pop it right out of the pan.
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