Cake Goop DIY Pan Release

Written By Monica Yorba

Red Velvet Cake

Cake Goop

Recipe

3.75 oz Vegetable Oil

3.5 oz Shortening

2.5 oz All Purpose Flour

Instructions

Place all ingredients into a mixing bowl and whip for 5 minutes with a whip attachment until the goop is homogenous with no large lumps of flour or shortening.

You can use immediately or store in an air tight container on the counter top for 30 days or less. If you would like to keep longer you can refrigerate it, but be sure to remove it from the fridge at least an hour before use. Mix with a spatula and apply to your baking pans.

You can substitute some of the ingredients for dietary needs. Replace the flour with Almond Flour or Coconut Flour, or you can replace the vegetable oil with coconut oil.

Be aware that high sugar content cake may need the help of a parchment bottom. I use a parchment bottom for my funfetti cake as sometimes the sprinkles will sink to the bottom of the pan and stick.

Monica Yorba
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