No More Stuck Cakes!
We’ve all had it happen. You mix and bake the perfect cake. It bakes and cools in the pan for 10 minutes and then it sticks! So frustrating!
I put up another version of this a few years ago. I had found it in a vintage cookbook, I inherited from my grandmother. It was basically flour and crisco. This version does a third each of flour, crisco and oil. The difference is that it stays somewhat loose, even after storing int he fridge.
I like to give it a quick whisk and then brush it in to all the tiny crevices of my favorite bundt pan.
Cake Goop
The best way to grease a bundt pan or other pan with intricate patterns.
Ingredients
- 1/2 cup Shortening (Crisco)
- 1/2 cup All-Purpose Flour
- 1/2 cup Neutral Oil, like avocado or grapeseed
Instructions
- Whisk all ingredients together. Store in an airtight container, in refrigerator, for up to 2 months.
- When ready to use, whisk mixture briefly. Use a pastry brush to coat pan well. really get into crevices.
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