Cake Goop
Cake release for pans
Equipment
- Hand or stand mixer
Ingredients
- 1/2 cup Flour
- 1/2 cup Shortening
- 1/2 cup Vegetable Oil
Instructions
- Combine all ingredients in a bowl and mix. A paddle attchment from a stand mixer works best.
- Spread evenly in your pan with a pastry or silicon brush. Don't over do it.
- Release your cake from the pan within 5-10 minutes from the oven and set the cake on a cooling rack. Do not let the cake sit in the pan or the goop will solidify and chunk off.
Notes
- Cake Goop can be at room temperature for 1-2 months. It can also be stored in an air-tight container in the frig for 6 m. but will need to thaw a bit before using.
- Keep in mind - Not highly perishable but oil can separate and go rancid.
- Don't overdo the goop in your pan or your cake could turn out soggy or the goop will crush on your cake during baking. However, some say be generous with the goop!!...try what works best for you.
- Parchment paper can still be used but it's not necessary which is the entire reason for Cake Goop.
- If you bake a lot this recipe can be doubled depending on how much you need.
Nutrition
Serving: 1gCalories: 2073kcalCarbohydrates: 48gProtein: 6gFat: 212gSaturated Fat: 115gTrans Fat: 13gSodium: 5mgPotassium: 67mgFiber: 2gSugar: 1gCalcium: 10mgIron: 3mg
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