I dutifully save my butter wrappers in the freezer for when I want to quickly grease a pan for a cake, but sometimes you just need more. You need to grease and flour. Heck, for some cakes you’ll grease, add parchment, then grease and flour!
If I’m on a baking kick, I’m tempted sometimes to just buy a can of Baker’s Joy or head off to Michaels for Wilton’s quick release. And if I do, I feel a bit had. Yeah, I might have saved a few seconds, but now I’ve purchased an expensive product with the waste and the disposability issues that come with it. No more!
Just whip up a batch of your own Miracle Pan Release, or “Goop” as the recipe was called when passed on to me. Super easy to make, it’s a one to one to one ratio of shortening, oil and flour. A light olive oil works fine here, but the shortening is really the key ingredient for a really great release.
Much as I dislike using shortening (although I will use it for some special recipes, like my Grandmother’s Pumpkin Bread or Snickerdoodles) it does work better in this cake release than butter, especially on intricate molds. The fancy bundt pans come to mind, here, immediately. Shortening also lengthens the time this can spend at room temperature.
If you’re baking every day, keep this at room temp, If you bake infrequently, you may wish to toss in the fridge or freezer and just set it out the night before. Regardless, it keeps for months, even at room temperature, especially if you have clean working habits; let your nose let you know if there’s a problem – a rancid oil or shortening will have a very distinct odor. This might vary a bit depending on your climate.
Make this in any quantity you wish; just follow the 1:1:1 ration. I usually go for 1/2 cup of each, shortening, flour and oil, so I’ve written the “recipe” that way.
A few notes on using this – spread generously, as evenly as possible, with a pastry brush, a bit of wax paper, or my favorite, a butter wrapper. If I’m preparing a pan for a cake I make frequently and know about how full the pan will be, I try to just add to that level. It makes clean up a bit easier and prevents the top edges from picking up a bit of crustiness. You don’t have that kind of control with a spray can!
Miracle Pan Release or Goop
- 1/2 cup flour
- 1/2 cup oil
- 1/2 cup shortening
Slightly heat but don’t completely melt shortening; it should be just soft enough to be able to blend. Mix all three ingredients together and whisk until no lumps remain. Transfer to a clean jar and lit.
Use a pastry brush, wax paper or butter wrapper to spread evenly on pans before banking.
From the kitchen of http://www.frugalhausfrau.com
Be sure to stay tuned – there may be a cake in your future! 🙂