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To use your ‘goop’, simply grab a pastry brush and spread a generous amount around your cake pan. I re-loaded my brush about 3-4 times for one 8 in cake pan. One thing that I am conscious of is the sides, I do not go all the way up the sides. Try to only put the goop up as high as the batter would be. (about an inch)
You can make your cake goop gluten-free by replacing the flour with gluten-free flour like bobs red mill 1:1 baking flour. Did You Make This Recipe?
Easy right? I store my cake goop in a container and leave it on the countertop because I use it a lot but if you want, you can put yours in the fridge but truly, it doesn’t go bad. You don’t have to worry. Ok so it’s super easy to make, super easy to store and makes all your cakes come out like a dream right.
Your cakes will turn out every single time. No parchment. No flour and shortening messes. No using a knife to cut around the edges. No more buying pan release spray! You’re welcome. It’s super simple to make your own pan release. Just mix equal parts flour, vegetable oil and vegetable shortening (or margarine).
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