Do you get fed up with smearing you cake tins with butter, dusting with flour or lining with greaseproof paper. Does it feel like a process that feels incredibly tedious? Well, I am here to say you don't need to do it anymore! This Homemade Cake Release, also often known as Cake Goop, will revolutionise your cake preparation.

Jump to Recipe Jump to Video Print Recipe

How do you currently prepare your cake tins? Personally I've always smeared the sides with butter or baking spread and then lined the bottoms with a circle of greaseproof paper. I know it's not the most time consuming way of doing it, but it gets my hands greasy and I either have to cut or have on hand circles of greaseproof paper.

I also know of some people who line their entire tins with greaseproof paper - cutting strips and circles (or squares), after spraying oil or grease into the tin. Or smear with butter and dust with flour. Which is much more labour intensive.

I therefore, did a bit of research to find a way to make this quicker and easier. Because as they say in business 'time is money', and if you're spending ages preparing your tins, how much money are you wasting?

There are a few versions of this recipe online, but they are all basically the same - equal parts White Vegetable Fat (in the UK Trex, in the USA Crisco), a neutral oil such as rapeseed, and plain flour. It really is that easy.

I soften my vegetable fat in the microwave for about 10 seconds just so it mixes with the oil better, before adding the other ingredients.

I usually make a batch using 100gms of each ingredient, but it keeps really well in the fridge for a couple of weeks so you can easily make much larger batches if you're going to get through it.

Personally, I keep my cake goop in a glass jar that I bought from Amazon. It's actually an oil jar so has a small silicone brush in the lid, which is perfect for applying the release to the cake pans. Alternatively keep in an airtight container and use a silicone pastry brush to apply it.

Cake Goop in Dispenser Jar — https://amzn.to/3QznAlF

I sometimes, if I have the right size in stock, pop a greaseproof circle in the bottom of the tin. But I have also used it on the bottom of the tin instead and found it just as good! Just make sure you get it into the corners.

It takes so little time to apply, and the cakes literally plop out of the tins. I was really sceptical when I first saw it, because I've never had a good experience with this kind of thing. But I'm now on my 4th batch and I have not had any cakes stick to my tins!