Recette de cuisineHomemade recipes · Hainaut
Favorites
Homemade pan release (cake goop)

Homemade pan release (cake goop)

Baking

A mixture of oil, vegetable shortening, and flour, applied with a brush to grease and flour a baking pan in one step; it remains stable for months.

Enlarge photo

Recipe from Kittycataclysm, WhatamIdoing, adapted by Recette de cuisine · · updated on

↓ Jump to recipe

“Cake goop,” also known as “mussel butter substitute,” is an alternative to butter and flour for greasing and flouring mussels. It is particularly useful for mussels in Bundt-shaped molds and other complex shapes.

Ingredients and directions

  • Prep time5 min
  • Cook time10 min
  • Total15 min
  • DifficultyEasy
  • Cooking methodNo cooking required
  • Vegetarian
  • Vegan

Ingredients

1 people
  • $0.46
  • $0.10

Directions

  1. Mix the oil and vegetable shortening together using a spoon, whisk, or electric mixer. ≈ 4 min
  2. Add the flour and mix until it is almost smooth, but do not try to eliminate every lump. ≈ 4 min
  3. When a recipe calls for “buttering and flouring” the tin, it’s better to apply a thin layer of this mixture to the bottom and sides using a brush. ≈ 3 min
  4. If the mold has any raised areas, make sure the mixture penetrates into the recesses thoroughly. ≈ 3 min
  5. Then, pour the dough into the pan and bake as usual.

Equipment

Affiliate links

Before you start

Ingredients

  • 100 g of neutral oil (1/2 cup)
  • 90 g of vegetable fat (1/2 cup)
  • 60 g of flour (1/2 cup)

The screen stays on while cooking mode is open.
🎬 Have a video of this recipe? Suggest a YouTube link

Did you film this recipe, or do you know a video that shows it? Axelle watches it before adding it to the page.

Nothing is published before approval.

✏️ A mistake, an idea for this recipe? Suggest a correction

Reviews (0)

Rate this recipe Be the first to rate it!

Your rating