No more stuck cakes with my Bakery Pan Grease recipe
One of the very first recipes I shared back in 2011, and the same blend I used in my bakery to make sure cakes release cleanly and easily every time.
Make a bulk batch and store it in the refrigerator for months
If you bake several times a week, you can keep this on the counter for up to a month; stored in the fridge it lasts much longer.
My go-to for Bundt cakes
I always use this Bakery Pan Grease recipe for Bundt cakes because it reliably frees intricate pans without tearing the cake.
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Notes for Success
Use one dedicated brush reserved exclusively for this pan grease. After greasing, I don’t wash the brush; I simply seal the jar and cover the brush tip with plastic wrap or place the whole brush in a zip-top bag to keep it clean between uses.
Why shortening and oil? Using solid vegetable shortening and oil instead of butter (including vegan butter) reduces moisture in the mix and helps keep the product shelf-stable. Butter contains water that can create steam during baking, which may interfere with release and texture.
Professional Bakery Pan Grease
Ingredients
- Vegetable oil — 1 cup (237 ml)
- Solid vegetable shortening — 1 cup (about 226 g)
- All-purpose flour — 1 cup (about 130 g)
Instructions
- Combine the vegetable oil, solid shortening, and all-purpose flour in a stand mixer or with a hand mixer.
- Mix until the mixture is completely smooth and fully incorporated.
Storage
Store at room temperature for up to 2 weeks. Refrigerate for up to 2 months. Freeze for up to 1 year.