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Easy recipe to release cake from tin, using cake goop. What is Cake Goop? 

Cake Goop is a way to get cakes to release easily, stops cakes sticking from the cake tin and it is much easier than you think.

Cake Release Recipe | Cake Goop | Angel Foods | Cake Business School

Listen carefully. I am about to tell you a baking secret…

For many years I have been a believer of the “grease and flour” method so the cake doesn’t stick to the tin. This technique is often the first step in a cake recipe. It consists of rubbing some fat (butter or shortening) and then adding and shaking a little bit of flour to coat the tin. The cake is then easy(ish) to remove, after you have used a knife around the sides and tapped the tin upside-down on the bench. The problem is the flour leaves a fine crumbly crust that come off the cake edges making it harder to ice neatly.

Cake Release Recipe | Cake Goop | Angel Foods | Cake Business School

I have discovered the Cake Goop when I did my first naked cake. I needed a solution to those flaky edges. I asked for a help on a cakers Facebook group and someone told me about the Cake Goop. It changed my baking life!

Cake Release Recipe | Cake Goop | Angel Foods | Cake Business School

Now, I bet you are dying to know where to buy the magical Cake Goop, aren’t you? The good news is you can make it yourself with 3 simple ingredients.
I personally use a quarter cup of each and then keep in an air tight container in the refrigerator so I don’t need to make some goop for every baking session.s you most likely have in your pantry! To make your own Cake Goop, you will need equal parts (in volume) of vegetable oil, shortening and plain flour.

 

Cake Goop Recipe:

Ingredients:

1/4 cup (50g) vegetable oil

1/4 cup (50g) shortening (Copha, soften)

1/4 cup (35g) plain flour

Cake Release Recipe | Cake Goop | Angel Foods | Cake Business School

Method:

Blend the 3 ingredients until it forms a uniform paste. Brush it to the cake tin bottom and side.

Cake Release Recipe | Cake Goop | Angel Foods | Cake Business School

If you are doing a cake of 8 in (20 cm) and over I would recommend using some baking paper for the bottom of the tin to facilitate the release. That being said, the Cake Goop is so good that you don’t need to have a perfectly round baking paper covering the whole bottom of the mould. You can simply use a smaller square piece. Less waste of baking paper and your time!

Cake Release Recipe | Cake Goop | Angel Foods | Cake Business School

Once the cake is cooked, you don’t even need to run a knife between the cake and the tin. It just magically comes out!

 

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Recipe for Cake Release | Cake Goop | Homemade Cake Release | Angel Foods | Cake Business School

Have you ever heard of the Cake Goop before today? Are you looking forward to use it? Comment below.

 

Rebekah Allan

 

Founder – Angel Foods and Cake Business School

 

I would love to hear from you.