Pan Grease for Cake Pans

Ditch the pan spray and get perfect results with this homemade pan grease. Never have a cake stick again!

When baking I use parchment paper to line cake pans and cookie sheets but sometimes that's not practical, especially if the pan does not have flat surfaces.  And sometimes you just want to make sure that special cake slides out of the pan without any pieces left behind.  I have used pan spray, butter, shortening and have floured and that works well.  Then I discovered (or I should really say rediscovered) Pan Grease that professional bakers use .  I am glad to say this is the best solution to just about any sticky baking situation you may have.  With a well coated pan cakes come of the pans without a crumb left behind (well, almost ha, ha).  I have been using Pan Grease for my Christmas cakes this year as it is really hard to put parchment paper around the middle of a tube pan.  And a bundt pan can be a nightmare to remove cakes from if they haven't been well greased and floured.  I am guilty of such a baking faux pas, but with this splendid homemade Pan Grease never again.  

Pan Grease or pan release is a combination by weight of 1 part flour and 2 parts grease.  I weighed my ingredients and converted them to imperial measure for anyone who does not have a baking scale. (I would highly recommend anyone doing lots of baking to purchase one.) I have used oil for part of the grease so it won't get hard in the refrigerator like it would using all shortening or butter.  Butter wouldn't be the usual ingredient unless you wanted to impart that flavour to a cake or dessert, which would be all right for most desserts.  Make sure if you use butter to keep the mixture refrigerated.  

Printable recipe at end of post.

Pan Grease

• ¾ cup (100 grams) all-purpose flour
• ½ cup (100 grams) oil–not olive oil*
• ½ cup (100 grams) vegetable shortening or butter, room temperature*

How to make it:

Place all ingredients in a medium sized bowl.  Beat until everything is combined.  Place mixture in a covered container.  Use to grease cake pans.  A pastry brush or piece of waxed paper can be used to apply the pan grease.

The pan grease can remain on the counter for a few days.  If you will not be using it in a few days, refrigerate unused portion, especially if you have used butter instead of vegetable shortening.  

Makes approximately 1¾ cups of pan grease. 

 

*If you wish you may use all shortening or butter instead of half oil and half butter.  The mixture will be stiff and will need to come to room temperature before using.

To make Pan Grease combine 1 part flour with 2 parts grease. 

I used all purpose flour, safflower oil and butter flavoured vegetable shortening. Use your favourite oil and shortening.  I would normally use regular shortening but I had a package of butter flavoured shortening opened so that's what I used.

Beat until creamy and no lumps remain.

But if you do have a few small lumps don't worry.  They'll smooth out when you apply the Pan Grease to the pans.

Store any unused Pan Grease in a covered container and refrigerate if not using in a few days.

It only takes a minute or two to coat a cake pan with this amazing Pan Grease.

Fiddley corners and crevices are no trouble with Pan Grease.  

All your cakes will thank you. Ha, ha!

To print click on arrow upper right side.⇩