Goop, an alternative to baking spray (PAM spray)
All bakers can relate. We hate stuck cakes! There are some recipes that requires to grease and lay parchment papers on the pan to prevent the finished baked product from sticking. That way, the only thing you need to worry about, is the doneness of the cake. There are non-stick pans that you can use but believe me, sometimes they are not that effective.
Some recipes require you to grease and flour your pan or to just use some pan release spray. The first one is okay, but the spray is a no-no if you’re practicing zero waste or you’re lessening your waste in your household.
I tried this goop recipe from geniuskitchen.com and it’s a keeper! I tested it on every moist cakes that I bake and it came out perfectly.
There are only 3 ingredients in the Goop pan release recipe.
Just mix equal amount of :
- Flour
- Vegetable Oil
- Shortening
I know, some of you will comment that vegetable oil and shortening have their own packaging. But hey, they are a staple in your pantry since you’re a baker, right? So simply use what you have rather than buying another greasy spray can. Lesser waste, plus it won’t break the bank!
In my case, I am not a daily or weekly baker so in my pictures you will notice that what I’ve done is just enough amount of goop for 2 round pans. I mixed 1 tbsp of flour, vegetable oil and shortening into a saucer then brushed it on the pan. By the way, you can use your clean hands just like what I did. Less dirty kitchen tools, less water waste. Haha!
If you’re baking on a daily or weekly basis. You can make a lot if this, place it in an airtight container then refrigerate it and whoala! An instant cake release pan every time you bake.
There are just some reminders in using this cake release recipe.
- You have to release the cake right after it is done because the cake tends to stick when you cool it in the pan.
- Put a little more of goop in the pan when your batter is a lot thinner than the usual.
See, there's only just a crumb left on the pan (right) and a little crack on the cake (left) won't hurt. Please don't mind the crumbs on the side of the cake. It's my clumsiness and not the Goop's fault! Grr.. I still have to work on my hands with that.
Now, I had just tried it on moist cakes and will have to test it on brownies and some baked goods yet. And if this Goop will fit to any baking recipes, then this might also an alternative to parchment papers. Which is a huge YAY for us!
Some recipes require you to grease and flour your pan or to just use some pan release spray. The first one is okay, but the spray is a no-no if you’re practicing zero waste or you’re lessening your waste in your household.
I tried this goop recipe from geniuskitchen.com and it’s a keeper! I tested it on every moist cakes that I bake and it came out perfectly.
There are only 3 ingredients in the Goop pan release recipe.
Just mix equal amount of :
- Flour
- Vegetable Oil
- Shortening
I know, some of you will comment that vegetable oil and shortening have their own packaging. But hey, they are a staple in your pantry since you’re a baker, right? So simply use what you have rather than buying another greasy spray can. Lesser waste, plus it won’t break the bank!
In my case, I am not a daily or weekly baker so in my pictures you will notice that what I’ve done is just enough amount of goop for 2 round pans. I mixed 1 tbsp of flour, vegetable oil and shortening into a saucer then brushed it on the pan. By the way, you can use your clean hands just like what I did. Less dirty kitchen tools, less water waste. Haha!
 |
| 2 round pans with goop. Left pan without parchment paper while the other one with parchment paper. |
If you’re baking on a daily or weekly basis. You can make a lot if this, place it in an airtight container then refrigerate it and whoala! An instant cake release pan every time you bake.
There are just some reminders in using this cake release recipe.
- You have to release the cake right after it is done because the cake tends to stick when you cool it in the pan.
- Put a little more of goop in the pan when your batter is a lot thinner than the usual.
See, there's only just a crumb left on the pan (right) and a little crack on the cake (left) won't hurt. Please don't mind the crumbs on the side of the cake. It's my clumsiness and not the Goop's fault! Grr.. I still have to work on my hands with that.
Now, I had just tried it on moist cakes and will have to test it on brownies and some baked goods yet. And if this Goop will fit to any baking recipes, then this might also an alternative to parchment papers. Which is a huge YAY for us!
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