Cake Goop Recipes

THE PERFECT CHOCOLATE CAKE

Steps:

• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
• In another bowl, combine the buttermilk, oil, eggs, and vanilla.
• With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
• Pour the batter into two 8-inch round prepared pans and bake for 30-40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
• Cool in the pans for about 10 minutes, then turn them out onto a cooling rack and cool completely.

GOOP

Steps:

• Mix 'em all together in your mixer till they are light and fluffy.
• Store in an airtight container in your cupboard. There are no perishable ingredients in this and you do not need to refrigerate it. In fact, refrigerating will make it firm and unspreadable. Using a pastry brush, coat you pans and enjoy the results :)

HOMEMADE PAN RELEASE OR GOOP (COOKING "SPRAY")

Steps:

• Place the shortening in a large mixing bowl. Beat with an electric mixer on medium high for about a minute. With the mixer on low, gradually add the oil and flour. Turn mixer up to medium high and mix for another minute or until smooth.
• Store in airtight container in refrigerator.
• When ready to use: Dip a pastry brush into mixture and spread over bottom and sides of cake pan.

HOMEMADE CAKE RELEASE

Steps:

• Place all ingredients into a bowl and whisk until smooth.
• Brush onto pans before lining with parchment.
• Store in an airtight container for up to 3 months at room temperature or 6 months in the fridge.

HOMEMADE PAN RELEASE {BAKING SPRAY}

Steps:

• Place all ingredients in medium bowl and whisk well by hand. The mixture will be smooth and creamy.
• Store in airtight container in the refrigerator.
• When ready to use:
• Dip a pastry brush into the mixture and spread over bottom and sides of cake pan.

HOMEMADE CAKE RELEASE

Steps:

• Mix all of the ingredients together.
• Store in an airtight container in the refrigerator. It lasts for up to 6 months.

HOMEMADE PAN RELEASE

Steps:

• Add all ingredients to the bowl of a stand mixer fitted with a paddle attachment.
• Mix on low speed until the flour is moistening, then turn the speed to medium-low and mix until you have a smooth paste. (Alternately, you can use a firm spatula and stir everything together by hand.)
• Sometimes there will be small chunks of shortening in your pan release. This doesn't hurt anything, but if it bothers you, heat the pan release in very short intervals in the microwave (5-8 seconds), stirring after each one, until it is melted and smooth.
• Transfer the pan release to a container and label with the date. Store at room temperature out of direct sunlight. If it separates during storage, simply stir it together again.
• To use, dip a silicone pastry brush in the pan release and brush a thin, even layer on the bottom and sides of your cake pan before adding any cake batter.

HOMEMADE CAKE RELEASE ( CAKE GOOP)

Steps:

• In small mixing bowl put ingredients and whisk together until smooth. I use 1 cup measurements.
• Pour mixture into container. I used a wide-mouth canning jar. This made about 2-1/2 cups.
• To use dip a bristle brush into jar and paint on all inner surfaces of pan. Just a thin coat but be sure no spots are left dry. Follow cake recipe as always.
• This can be stored for 6 months in fridge.

CAKE GOOP RECIPE

Steps:

• Pour the flour, vegetable shortening, and vegetable oil into a mixing bowl.
• Use an electric hand mixer to blend all ingredients together until the mixture is uniform, about 30 seconds.
• Use a pastry brush to spread the goop onto the inside of a cake pan or baking dish.
• Use as pan grease for any baked recipe.