Professional Bakery Pan This Pan Grease recipe is what 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!
No more cakes sticking to pans! YAY!
I know for those of you who haven’t tried this yet, you are saying “Big deal, Pan Grease!? really?”
Yes – really! Go a head try it!
It’s the simple things in life that make it so enjoyable!
You can make this recipe in bulk and keep just a cup or two out at room temperature for easy spreading any time.
The remainder can be refrigerated for longer shelf life.
*Note that the grease shown in the picture above is a commercial product I bought while I owned my bakery so it looks yellowish where yours will be whiter and very loose.
- Vegetable Oil ½ Cup (120ml)
- 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