This is a pretty popular recipe these days! A easy, at home, cake release recipe that is cake world renowned.

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Goop Cake Release
Easy release for coating your pans prior to baking.
Votes: 4
Rating: 4.5
Rate this recipe!
Type of Recipe Specialty
Servings
cups
Ingredients
Type of Recipe Specialty
Servings
cups
Ingredients
Votes: 4
Rating: 4.5
Rate this recipe!
Instructions
  1. Put all ingredients in your mixer, and beat with a paddle until smooth.
  2. Spread into your pan with a pastry brush or silicone basting brush. I like to add a parchment collar, but that is optional.
  3. Be sure to release the pan from your cake after about 10 minutes of cooling. If you do allow it to stay on the cake for too long, it can solidify with the cake and chunks can come off.
Recipe Notes

Store in an airtight container at room temperature for up to 2 months. Nothing in the recipe is highly perishable. As we know, oil can go rancid, so beware of your product's dates.

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12 Comments
  1. Kara Andretta 3 years ago

    Love, love, LOVE goop. I’m over pan spray. This stuff is IT. Just don’t over do it. More is not better, it’ll leave your cakes soggy on the edges. But an even coating will make you cake practically hop out of the pan!

  2. Caroline Hawley 3 years ago

    Hi, can you please let me know why you use goop instead of spray and cook. You are still placing your baking paper over it, so the cake doesn’t touch the goop

    • Author
      Avalon Cakes 3 years ago

      Hey Caroline! I do use the goop over the spray and cook. You can use the spray and cook, however I appreciate the thickness of the goop that acts not only as a release but also it will keep my parchment paper in place. I will put it on both sides of the paper 🙂

  3. gabby 2 years ago

    hi, i know that it have to be shortening, but my husband by mistake bought crisco shortening butter flavor is the yellow can, it is still work?? thank you!!!

    • Author
      Avalon Cakes 2 years ago

      Sure will!

  4. Tanja Westwood 2 years ago

    Could you use this on its own, without baking paper? Cheers

    • Author
      Avalon Cakes 2 years ago

      Absolutely! It works great without the parchment 🙂

  5. Tammy Apsitis 2 years ago

    So…I have a little trick with this….I’ll share – 1st time I made this (not sure where I even got the recipe from) I over mixed…and after about 10 min maybe even less it whips it! So it’s this light fluffy cream that stays that way forever and I use less! I never make it any other way now – I put in 2 x 500ml mason jars in the fridge and never stiffens to the point of no use 🙂

    It’s magical lol

  6. Maria Jacomino 2 years ago

    Gosh!!!! Love your tutorials, great help, money worth spent. Love the insulation box as well. Thank you for sharing with us. There are many people who wouldn’t share tips and technics. I resently subscribed to your page, but so far I find it super helpful.

  7. Rose 11 months ago

    Hi what type of shirtening did you use?

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