Italian pastry making patisserie baking confectioner: lubricating cake rings
The Secret To Greasing
Cake Pans
By Kimberley Laws
Fruitless attempts to remove a stubborn baked good from a cooking vessel can be frustrating. Spreading a layer of fat (like butter) over the inside of the pan and following it with a dusting of flour may have helped you in the past, but it is not the only way to avoid cakes that refuse to be dislodged from the pan.
Blogger and cookbook author Jocelyn Delk Adams recommends using her three-ingredient cake release (aka "cake goop") for a perfectly shaped cake that is free from unsightly flour stains. Mix equal parts of flour, vegetable oil, and shortening and thoroughly coat your cooking vessel. You can store the leftover goop in an airtight container in the fridge for up to six months.
Similarly, TikTok user Colin Farquhar uses his signature chocolate goop to create easy-to-release chocolate baked goods. He blends a slurry of 1 tablespoon cocoa powder, 2 tablespoons vegetable oil, and 2 tablespoons shortening and recommends applying a thick layer of it to the inside of your cake pan.
Food52 says you can grease your pan by coating it in sugar, and it won’t even create a caramelized sticky mess. In their attempts, the sugar proved to coat more evenly than flour, and it left behind a crunchy crust that was super-easy to frost. Even the thickest peanut butter frosting recipe won't disturb this hearty surface.