How To Make Homemade Pan Release, an easy solution to avoid broken cakes, and release them cleanly from your pan. This pan release recipe is one of those backing hacks I've used for many years, and it's so handy to have in your kitchen.
Some of you may have heard it called 'cake gloop' or miracle pan release.
In a nutshell, this pan release will stop your cake sticking to the pan. There are of course lots of options for helping your cake release from the pan. Some more reliable than others, and some more time consuming and costly.
You could you a spray, and this is costly. You could grease and line your pan, which is what I do sometimes if it's a square or round pan, it's pretty easy, provided you have parchment paper handy.
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If you've run out of that, then you're left with greasing and flouring your pan. All good, until you try and get the flour to stick in every crevice without it spilling all over the table and you're left in a cloud of dusting flour! Oh, and how about those fancy bundt pans where there are so many nooks and crannies?!
Well, this pan release is perfect. You won't miss any crevices, and your cake just slides out easily, and intact.
This pan release works like magic! In just one action, by brushing the inside of your pan, you will be able to remove your cake from the pan without any effort, and it comes out clean.
You don't get any residue flour, as you sometimes do if you are using the grease and flour method.
Check out our handy Oven Temperature Conversion Guide!
You get very little if no crumbs loose, and your cake doesn't break up or part stick to the pan so you end up with a chunk of cake missing when you turn it out.
The recipe is incredibly simple and straightforward and requires just 3 ingredients. You can make as much as you like, just keep the ratios of each ingredient equal.
The pan release will store in your pantry for around 4 - 5 months, or in the freezer for up to 1 year. Just remember to write the date on the container of when you made it so it doesn't go off.
So let's get straight to the recipe and see how it's done!
Recipe by Adelenne Lee & Lovefoodies
Prep Time
5 Minutes
Serving size
Makes 3 cups
Ingredients you'll need
1 cup or 200 g vegetable oil
1 cup or 200g shortening, e.g. Crisco or Trex
1 cup or 200 g All-Purpose Flour
NOTE: Stick to one type of measurement, so either metric or imperial. The ratio of ingredients is equal quantities of each.
Instructions
1. Beat the oil and shortening.
2. Add flour and beat till smooth.
3. Transfer into an airtight container and store in your pantry or freeze.
When ready to use, apply using a pastry brush to your baking pan. Be generous, especially if you have a patterned pan.
NOTES
- Divide the pan release into 2 containers, one for the pantry and one for the freezer.
- This will freeze for up to 1 year and will keep in your pantry for 4 - 5 months. It may separate, so give it a stir before using it.
- Be sure to write the date you made it on the container so you know how long to keep it for.
- If you live in a hot country, it is best to refrigerate the pan release and when you want to use it, allow to reach to room temperature so it becomes spreadable with your brush.
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Homemade Pan Release For Baking
A simple & easy solution to avoid broken cakes, and release them cleanly from your pan. Cakes release like magic!
Ingredients
- 1 cup or 200 g vegetable oil
- 1 cup or 200g shortening, e.g. Crisco or Trex
- 1 cup or 200 g All Purpose Flour
Instructions
1. Beat the oil and shortening.
2. Add flour and beat till smooth.
3. Transfer into an airtight container and store in your pantry or freeze.
When ready to use, apply using a pastry brush to your baking pan. Be generous, especially if you have a patterned pan.
Notes
Divide the pan release into 2 containers, one for the pantry and one for the freezer.
This will freeze for up to 1 year, and will keep in your pantry for 4 - 5 months. It may separate, so give it a stir before using it.
Be sure to write the date you made it on the container so you know how long to keep it for.
If you live in a hot country, it is best to refrigerate the pan release and when you want to use it, allow to reach to room temperature so it becomes spreadable with your brush.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Nordic Ware Platinum Collection Anniversary Bundt Pan -
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Wilton Perfect Results Premium Non-Stick 8-Inch Square Cake Pans, Set of 2 -
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MEYKISS Cake Tester, Stainless Steel Cake Tester Probe Skewer Kitchen Baking Tools, Set of 2 -
X-Chef Silicone Basting Pastry Brushes for Cooking BBQ Meat Cakes Pastries Butter Kitchen, Heatproof, Dishwasher Safe Flexible Easy Clean, BPA Free and FDA Approved, Set of 4 -
OXO Good Grips Silicone Basting & Pastry Brush - Large
Nutrition Information:
Yield: 25 Serving Size: 1Amount Per Serving: Calories: 172Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 4mgSodium: 0mgCarbohydrates: 6gFiber: 0gSugar: 0gProtein: 1g
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Holly Shepherd
says:The ingredients for the cake release call for oil, but the directions say margarine. Can you clarify which one should be used?
Lovefoodies
says:Hi Holly, thanks for writing in. I’ve amended the typo error, so it reads oil.
Sorry for any confusion!