If you're like me, always in the kitchen and often baking up a storm, you know the struggle of greasing and flouring pans. It's the little things that make or break a cake and elevate or bring down our kitchen confidence. Let's dive into one of my kitchen besties, Cake Release Paste. It's a game-changer that keeps your cakes from sticking and makes the whole process a breeze.
Forgetful moments in the kitchen happen to the best of us. I've had my fair share, especially when it comes to greasing and flouring pans. Cake Goop, or as some old-school bakers call it, Cake Spread, has been my saving grace. It's been around for ages, quietly doing its job in bakeries, ensuring cakes come out just right. No one really knows who made it first but I'm sure we can all imagine how it came to be.
There's that spray stuff too, but trust me, it leaves a stubborn residue that's a pain to clean. I vividly remember those days at the sink in the bakery, battling the aftermath. That's when I made a promise to myself – no spray stuff in my bakery. Cake Goop, a simple paste with equal parts by measure and not weight of solid fat, liquid fat, and flour, is my go-to solution. It's a life-saver without the messy residue drama. It only leaves behind a happy baker.
Whipping up Cake Release Paste is as easy as baking a batch of cookies. Grab some vegetable shortening, vegetable oil, and all-purpose flour – all in equal parts. Yes, you can substitute the shortening and oil but try to keep those flavors as neutral as possible. Mix it up, whether by hand for a small batch like mine, or with a mixer for larger quantities. The key is a smooth, lump-free paste that insures a stress-free baking experience.
Let's talk chocolate cakes – a personal favorite. Ever noticed that extra flour on the outside? Cake Goop takes care of that hiccup. The flour is already cozying up with the fat, so no surprises after pouring in that rich chocolate batter. It's the little things that make a big difference in your baking adventures.
Do you shy away from Bundt pans or those intricate character pans? I used to, fearing my cakes would stage a rebellion and stick. But with Cake Release Paste, applied with a trusty pastry brush every intricate spot is covered. Say goodbye to stuck cakes and hello to stunning creations.
I like to keep a stash of Cake Goop, but I never go overboard. A 4 oz jar is my sweet spot. It's shelf-stable, but you can pop it in the fridge if you want. Pro tip: check the expiration dates of your ingredients. Whatever expires first is the due date for your Cake Release Paste. That's why I stick to small batches – no waste.
Cake Release Paste (Yield: 4 ounces)
- ¼ cup of all-purpose flour
- ¼ cup of vegetable shortening
- ¼ cup of vegetable oil
Instructions:
Mix all three ingredients in a bowl – flour, shortening, and oil. Stir it up until it's a smooth. Hand mix for a small batch, or let your mixer do the work for larger quantities. Store it in an airtight jar, on the counter or in the fridge. Label it with the earliest expiration date.
Until the next baking adventure...
P.S. Affiliate Links for products help me keep my business running. Some of the tools I use are older than me so the products may not be exact ones but are as similar as possible. Thank you for your support!!
Comments
Post a Comment