Professional Bakery Pan Grease

by Gretchen Price on March 6, 2013

Post image for Professional Bakery Pan Grease

This is what we use at the bakery to ensure that we get a perfect release every time.

Make sure your ingredients are at room temperature.
Mix all together in your Kitchen Aid Mixer (or hand held mixer will work too)
until it is all smooth and incorporated.

1cup margarine
1cup shortening
1cup flour

Store at room temperature for up to 1 month.
Refrigerate for 4 months
Freeze for 1 year

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{ 66 comments… read them below or add one }

Laura Shoup October 5, 2014 at 3:22 pm

Wow! I have never had a cake release from a pan the way this one did. Your pan release is awesome. Thank you soo much for sharing this.

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Deirdre September 19, 2014 at 8:23 pm

Hi Gretchen,
I just made and tried the professional pan grease recipe you listed on your blog. This is the BEST cake release ever! It is easy to make and the cakes do not stick.
Thank you!!
Deirdre
Woodie Insider

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Linda September 16, 2014 at 1:48 am

Gretchen Thank you so much for ALL your wonderful recipes!!! The question I have is –
do I use the pan grease on silicone bakeware as well!?

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Gretchen Price September 16, 2014 at 11:38 pm

No, not for silicone

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Sam September 3, 2014 at 8:32 pm

Hi Gretchen. Would the ingredients be the same amount in grams?
Thanks

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Gretchen Price September 4, 2014 at 12:15 am

yes sorry I didn’t do the conversion

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anna August 30, 2014 at 2:17 am

Do I have to use margarine? Can I substitute butter for margarine in the pan grease recipe?

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Gretchen Price August 30, 2014 at 3:21 am

yes, but I find margarine is better for this (butter is more perishable to)

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Simone Lewis August 24, 2014 at 12:30 am

What kind of container do you store the pan grease in? I looked to see if you had been asked this before, but didn’t see it. I have a one pot banana bread cooling, and it smells yummy…can’t wait to cut slice into it. Keep up the fantastic work!

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Gretchen Price August 24, 2014 at 1:50 am

Just a plastic container with a lid

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Cynthia July 24, 2014 at 2:38 am

Fantastic! I usually use Bakers Joy but ran out and had 6 cakes to bake. So I switched to your Pan Grease and it worked wonderfully. I didn’t have to stop to go to the store. Thanks

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Pat July 13, 2014 at 2:04 pm

Hi Gretchen:
I was surprised when i watched you make the mocha buttercream. usually when i add cocoa or instant coffee, i whisk it in with the dry ingredients before adding to the liquid. Do you think either way would have the same result as far as flavor is concerned ?
Thanks and LOVE your videos!

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Gretchen Price July 13, 2014 at 6:52 pm

I cannot really comment on the way you do it, since I do not do it that way. But since YOU do, you tell me! How is it?

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lavina July 3, 2014 at 10:32 pm

Gretchen! with this process ensure that the cake will form evenly from top to bottom? A lot of times my cakes will recede from sides of pan and so when I go to layer 2 8 inch cakes, they don’t line up evenly.

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kin June 28, 2014 at 6:50 pm

Hi Gretchen

Thanks for your replied on June 22.

I understand you use both parchment paper and pan grease.

What I am trying to ask do u put pan grease on top of parchment paper only OR bottom of the tin and top of parchment paper?

Sorry to trouble you again.

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Gretchen Price June 29, 2014 at 2:32 am

I grase the tin, the I put the paper

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kin June 22, 2014 at 5:03 am

Hi Gretchen

I’m a big fan of yours. I love watching your videos–you are always cheerful !! I have a question for you.

As you say: “I always recommend using parchment paper to line the bottom of any cake pans in addition to the pan grease. This will ensure clean release each and every time”

Is that meant just line parchment paper to the bottom of cake pan without pan grease then apply pan grease to the top of parchment paper?

Thanks

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Gretchen Price June 22, 2014 at 12:20 pm

HI Thanks
I use Both together

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Gaye June 10, 2014 at 4:18 am

Hi Gretchen in Australia we can’t buy shortening, do I add more butter? Copha isn’t very good ..

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Gretchen Price June 10, 2014 at 11:20 am

yes just use all butter, or replace with margarine

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Don Anderson September 26, 2014 at 7:23 pm

In Australia you can also use Copha.

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Shirley May 22, 2014 at 11:34 pm

Sorry….didn’t realize I had already commented on this…but it’s THAT good! :)

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Shirley May 22, 2014 at 11:33 pm

I love this!!! I’ve used it twice now. It’s wonderful!

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Shirley May 17, 2014 at 12:31 pm

Used this for the first time last night and LOVE it! My cake released beautifully!

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Gayle April 22, 2014 at 1:53 pm

Learned from my father “The Baker” , grease your cake pans generously with solid shorting, Coat with plain flour. Cook until cake starts to separate from side of pan. Cool for 5 min. and invert pan. If you try to remover cake too soon, it will stick, if you let it get too cool, sometimes it will stick also. The 5 min. rule has worked for me. I love Gretchen’s videos and tips. As my father would say, “she ain’t hard to look at either”.

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doaa April 22, 2014 at 1:33 am

I love you sooooooooo much

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Gretchen Price April 22, 2014 at 2:13 am

awe!! <3

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Zena Herbert April 9, 2014 at 12:00 pm

Good morning Gretchen,
I just have to write to thank you for this pan grease recipe. I’ve had issues with sticking cakes/cookies even pastry all my life and tried almost everything. But the best try-out – your Pan Grease – is the only one that woks for me. Clean release every time. Just wonderful, thank you.
Keep well and busy.

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Joanna April 6, 2014 at 7:12 am

omg i commented on the wrong post! sorry! i was actually asking about the Italian Style Ricotta Cheesecake… i’ll go post my question on that post instead! sorry ><

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Fiona Pereira April 5, 2014 at 11:12 pm

Thanks for sharing your tips . The white chocolate filling looks delicious. Do you have a recipe for a light and fluffy vanilla cake.

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Gretchen Price April 6, 2014 at 4:35 am
martha February 26, 2014 at 11:32 pm

HI Gretchen, I love all of your videos and recipes. By the way what margarine brand works better for the pan grease recipe and thank you for your time.

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Alma Sue February 23, 2014 at 1:44 am

Hi, Gretchen… i am a big fan of yours. That’s why you are really an angel in my kitchen. Regarding measurements, can you help us with standards weights of ingredients if they are measured by cup, tsp, tablespoon etc. It’s true that depending on the accuracy of how much ingredients you add into the measuring cups, would determine the success of your cake.
I am considering now buying a weighing scale to accurately measure the ingredients. Thank you very much.

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Gretchen Price February 23, 2014 at 4:48 pm
Jack February 16, 2014 at 12:48 am

Hi Gretchen….
Ok I made the pan grease…and appliedwith a brush in a pan….poured my prepared cake batter in them….and baked them….is that it…?
I DON’T USE PARCHMENT…!

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Gretchen Price February 16, 2014 at 3:10 am

That’s it…………magic

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Michelle January 31, 2014 at 12:32 am

I just found your blog today and it has everything I’ve been searching for on the web for weeks. I had a question about your Topsy Turvy cake, I’m planning on making one soon but wanted to change up the flavor of the filling. Could I put things like raspberry jam or crushed Oreos in the buttercream or would it ruin the stiffness to hold up the layers?

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Gretchen Price January 31, 2014 at 2:05 am

Hi Great to have you here! Yes to using anything you like for the cake flavors! Please join us on FACEBOOK too for a really great helpful group of people and also where we all share our pictures of what else…..CAKE!

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Casey Roman January 27, 2014 at 8:34 pm

Gretchen, I watched your YouTube link you included above…couple questions:
1. How do you produce such thick layers? Lately, I’ve been taking a full recipe and dumping it all into a single 9-inch pan do get the thickness that you’ve achieved. However, the baking time increases dramatically, usually creating something of a “crust” on the edges. Or, the batter bakes over and spills. What’s your secret to the thick layers?

2. You tossed that cake around with no problem! Mine would fall apart on me! What kind of cake achieves that density?

Thanks!

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Ella January 21, 2014 at 6:34 pm

Thanks sooooo much

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Kathy Hillard January 19, 2014 at 7:10 pm

Hello Gretchen,
I have located you again. Yippe I was looking for a good moist Red Velvet cake recipe and came across your website thanks to GOOGLE. Now that I have yours I will have to try it now I have one more question. For your professional bakery pan grease once the ingredients are mixed together is it safe to say that you just spread in pan, There is no need to flour the pans? Again thanks for the excellent instructions. Now I have to find your chocolate cake recipe.

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Gretchen Price January 20, 2014 at 2:08 am

Welcome back!
Correct no need to flour the pans as there is flour in the recipe!
CHOCOLATE CAKE

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Kathy Hillard January 22, 2014 at 3:24 pm

Gretchen,
Thank you, I will now try it on my famous rum pound cake. Again thank you. Your baked creations are just fabulous. So many of your desserts are just want I want to experience in my desserts.

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Malou January 22, 2014 at 6:55 pm

Hi Gretchen, do you still use parchment paper when you use the pan grease?

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Gretchen Price January 23, 2014 at 6:20 am

Most of the time YES

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nichole January 19, 2014 at 3:55 pm

Thank you so much for your videos and blog, I usually turn the sound off on the videos I have found on youtube because they tend to be either monotone or extremely annoying voices, but not yours, you are very good at instructing. the only question I am having is which icing will give me the best clean and sharp no air bubbles etc look on cakes? I would like the smooth look of fondant without having to use it. thanks so much!

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Gretchen Price January 20, 2014 at 1:53 am

Great to know! Thanks! Many DO think I am annoying though, hahaha, Oh well THEIR LOSS!!
BUTTERCREAM
CLCIK HERE FOR SMOOTH SIDES
Are you a Woodie Insider? You will get all the free tips and tricks direct to your inboX!

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stephanie ferreira January 15, 2014 at 1:08 am

The best blog ive ever found ps can you tell me how you made your vanilla

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Gretchen Price January 15, 2014 at 4:50 am

HI Thanks!
I make my vanilla with 2 vanilla beans and 5ounces of vodka, let it sit for 6 months before using

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Judee January 11, 2014 at 4:58 pm

I just found you on Youtube and just love your cakes and receipes. I can’t wait to try them. Do you have any ideas for a sweet 16 cake. My daughter will be 16 in February and I would love to make her a cake. Also, do you have any ideas for a baby shower. I am making cupcakes for a shower and was looking for new ideas for the top

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abbi January 8, 2014 at 8:23 pm

Do I use plain flour or self raising flour?

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Gretchen Price January 9, 2014 at 2:48 am

always plain, I never use self rising flour

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Doreen January 8, 2014 at 7:10 pm

I would like to sign up for your hints but could not see where. I am just beginning to explore cake and cookie decorating. I appreciate your sharing and the videos are very helpful

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Gretchen Price January 9, 2014 at 2:48 am

right hand column on the HOME page, called Woodie Insider

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Faye Lee January 7, 2014 at 3:36 pm

I love watching your videos–you make cake making look like a snap!! I have a question for you. Your cakes all look flat on the top-not domed. How do I achieve that look. Do I have to trim the cakes are am I doing something wrong in the baking process? I want to make a weeding cake for my son’s wedding and I don’t want the “domed”look.

Appreciate any feed back.

Thanks
Faye Lee

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Gretchen Price January 8, 2014 at 3:50 am

Thanks!
Yes I do trim my cakes all the time
Skip to 1:15 minutes in THIS VIDEO HERE and you will see how I do it

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Paula December 30, 2013 at 10:08 pm

Can I use butter instead of margarine

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Gretchen Price January 5, 2014 at 6:48 am

yes

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Amy February 6, 2014 at 3:57 pm

If you’re not letting the cake cool long enough that can cause sticking too. If you let your cake cool completely at room temp, should be easier… not sure if you were doing that already or not :)

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Marsha December 30, 2013 at 8:36 pm

I love that you have this recipe. I do have concerns about “greasing” pans. I read somewhere that you’re supposed to grease then line with parchment paper then grease again. This seems like a lot. Is it really necessary? What about those products that can be sprayed on the pans? I find that even if I use shortening and flour, my cakes still stick…could that be because I live in the south and the humidity or something is messing with me?

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Gretchen Price January 5, 2014 at 6:45 am

You can use just some light spray – parchment and then lightly spray again

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Erik Slotboom December 23, 2013 at 10:01 am

Hi,

First of all, whoooo what an awesome siteblog you have. Secondly i appollagise for any typ faults. I`m dutch and english isn`t verry natural to me :-).

I saw the recipe for your bakery pan grease, but there is an ingredient i can`t place.
Can you tell or explain to me what 1cup shortening is?
If I translate it with google it tells me that it`s the verb for making things shorter.

Best regards Erik

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Gretchen Price December 24, 2013 at 1:38 am

Hahaha, funny translation, but so true! Shortening in baking is actually a hydrogenated vegetable oil that has been changed into a solid at room temperature.
And in some recipes like cakes, or breads, it is added to “SHORTEN” the strands of developing gluten so you have a more tender crumb!
SO Google Translate was right ON with that one! But it still did not answer your question! I hope I helped!

Click HERE for SUBSTITUTIONS to see if something rings familiar in your country!

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Sunita Gonesh January 13, 2014 at 8:17 pm

Hi Gretchen and Erik,

@Gretchen, i’m a big fan of yours (as of last week) and can’t wait to try your recipes. Great tips and advises. I’m from Curacao and some of the tips will be working out great in this tropical weather.

@Erik. In Dutch it is called “Bakvet”. Crisco is een bekende merk voor bakvet

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stephanie April 22, 2014 at 4:19 pm

I have a huge problem. I am doing a wedding cake and they want it all done in buttercream with gold dots. Help ! how ?

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Gretchen Price April 23, 2014 at 12:28 am

Im not sure where your huge problem lies, in the fact that you are doing a wedding cake? The buttercream part of it? Or the gold dots?

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