No more stuck cakes!
Introducing my Professional Bakery Pan Grease recipe
The exact same recipe I used at the bakery to ensure that all the cakes release perfectly with ease every time.
I have been pleasantly surprised to hear how much you all love this recipe over the years, since I started sharing this recipe all the way back in 2011!
For those of you who haven’t tried it yet~ What are you waiting for!?
It’s super easy to mix and I recommend to make a bulk recipe to store in your refrigerator for months!
If you bake more than once a week you can just go ahead and leave it out on the counter for up to a month
Be careful not to contaminate the mix by double dipping
Or re-using the brush after soiled pans and then adding it back to the main jar
I use one dedicated brush that is always and only used for this professional pan grease recipe.
When I am finished greasing my pans I don’t even wash the brush
Just seal the jar I just wrap the tip of the brush with plastic wrap or pop the whole thing in a plastic zip bag to keep it free of dirt and bacteria in between uses.
The fact that I am using shortening and oil versus real butter and even vegan butter is going to reduce the moisture content in the mix while keeping it shelf stable for longer
Some people would argue that using butter and flour the old fashioned way is the only way to go
But moisture that is found in butter and especially vegan butter is going to create steam upon baking and interfere with the baking process negatively
Not to mention shortening and vegetable oils are just cheaper so it’s a total win win!
Using a neutral vegetable oil is the best way to go.
So now you can go forth with your cake recipes with confidence that they will come out of the pan with ease every time!
I do still use an added layer of protection with a parchment paper circle in the bottom of my pans
But this is not 100% necessary when using this recipe for Professional Bakery Pan Grease
- Vegetable Oil 1 Cup (237ml)
- Solid Vegetable Shortening 1 Cup (226g)
- All Purpose Flour 1 Cup (130g)
- Mix all together in your Kitchen Aid Mixer (or hand held mixer will work too)
- until it is all smooth and incorporated.
Refrigerate for 5 months
Freeze for 1 year
Hi, can i use butter instead of shortening?
yes, vegan butter? yes (it is essentially shortening already)
Can canola oil be used in place of vegetable oil?
yes
Are you using butter flavored shortening? I’d guess you could substitute it without any issues…
You could, but it’s just pan grease.. it’s not really for flavor, just for non sticking. But sure! Go for it!
I have a question! I like to bake my crust before I pour in my batter. Do I just grease the whole cake pan, bake my crust and then pour in my batter, or should I re-grease my pan after my crust is baked? What would you recommend?
HI Im not really sure what kind of recipe we are talking about, since you are just saying “crust” so that makes me think PIE, but you are also talking about a cake pan?
So are you making a pie? A cheesecake? Or a cake with a crust?? LOL
I’ll have to assume you are making a cheesecake since that makes the most sense to me, in which case, I grease, parchment line, and then make the crust, since I just freeze my crust and bake everything together (batter + crust) I do not have to worry about ever “re-greasing”. It couldn’t hurt to re-grease the sides after you have baked your crust though, but I will tell you one thing, I have FORGOTTEN to grease my pan entirely, and when making MY CHEESECAKE recipe it did not even matter! LOL yay! Best cheesecake recipes ever! LOL
I am trying to recreate a babka recipe from a bakery that is no longer around. Judging from the texture I assume bread flour was used. What made it interesting was that the outside of the cake had this interesting well done/fried quality to it (it was baked in an angel cake tube pan). I was wondering if using a heavy coating of the baker’s grease would accomplish that ?
Hmm, perhaps – it’s hard to say. It’s worth a try. This is the same recipe I used when I owned my bakery.
I replicated my Danish recipe using a veganized Babka recipe CLICK HERE
Pls can this be use for bread pan or in bread bakery?
yes
Hi Gretchen! First of all, I want to thank you so much for this recipe, this is the only thing I use for all my pans (bread pans, muffins pans… it works so well for me… it’d the only things And I get excellent results… and my only one favorite.
One question, do you notice. a difference whether is you use vegetable oil or vrgan slt ti trdkiyymmkkkkmmmink
Hi Danielle! Thanks I agree it’s what we’ve used in the bakery forEVER! But I am having trouble reading the last words in your comment! (Did your cat step on your keyboard?? LOL)
Dear Gretchen
Thank you for sharing this recipe. I’m from Johannessburg, South Africa. I tried a previous old recipe from Gretchens Bakery (not vegan) of yours, which i found from your quick-breads and muffins PDF. , but the recipe called for about double the oil (was this a mistake?). It worked perfectly. I trust the above formula should work the same?
WOW! I can’t believe that typo has been hanging around here for that long! Thank you for letting me know! (*while it works out with less oil, you are correct the original recipe was 1 cup of each!) sometimes when I convert recipes halves to doubles I mess up the math! Uggh!