Cake GOOP

What if I told you that a simple little thing called Goop could change your baking life? I'm not joking. The way I used to prepare my cake pans was messy, wasteful, and time consuming.


What can I say? I didn't know any better at the time. And when you know better, you do better. I believe this applies to all facets of life, but that's another day (or another blog post.)

So let's go back to the old way of preparing my pans. You've probably heard of it. You brush shortening or butter all over your pans, sprinkle with a dusting of flour. After that, you flip the pans over and shake out the excess flour. All. Over. The. Counter. See? Messy and wasteful!


Now for the new way. The better way. It's stupid easy and uses ingredients you probably have in your pantry already. You don't even need a recipe really, because it's easily scaled at a 1:1:1 ratio.

But here you go:

1 Cup Shortening

1 Cup Vegetable/Canola Oil

1 Cup Flour

Dump it all in the bowl of your stand mixer or a large mixing bowl if you're using a hand mixer.

Mix with the paddle attachment on low until the flour gets mixed in a bit. It will look gross at this point. Lumpy, yellow, nasty. Don't question it. Just kick that mixer up to a medium high speed and let it go for another 5-6 minutes.

When it's done, it will look smooth and white. This is what you want. Don't fret if you have a few lumps of flour left. It'll be fine. At this point, I like to pour it into a jar like this for storage. It has a wide mouth, seals well, and doesn't look half bad. This will last a few months on the shelf. If you bake more or less, you can adjust your amounts to fit your needs. To fill this jar, I used the amounts listed above.

To get it from the jar into the pan, I recommend using a silicone pastry brush to paint it on. Don't use the ones made from hair-like fibers. They tend to shed and I never feel like they get completely clean (even in the dishwasher.) Silicone is where it's at.

And just like that, you can prep all your pans! So fast and easy, especially if you're baking several at a time.

Oh, and by the way. I did a video tutorial of this exact recipe over on Facebook awhile back. It was a Live video, so if you hear me responding to someone that's why.



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Special note: Photos bearing the Crazy Cakes Kansas City watermark are simply from a time when the business was operating under that name. All work you see here was created by the owner, Ashley Falkner. 

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