Baking lube is a quick method of releasing baked goods from pans. Unlike chemical aerosol sprays, this DIY baking lube is made with all natural ingredients.
Next to really great flours and other quality ingredients, not much is more important in a baker’s kitchen than an effective baking lube. Also known as cake release, pan release, baking spray, or Baker’s Joy, a good baking lube can make all the difference in turning out a gorgeous bundt cake versus having to make a cake pops because your cake fell apart when trying to remove it from the pan.
Commercial baking pan preparations, while effective, are laden with chemicals, propellants, a whole slew of artificial ingredients and, if you’re a rabid baker like me, can put a serious dent in the grocery budget.
Making baking lube at home is economical, nearly effortless, and in my opinion, much better than inadvertently eating a bunch of weird chemicals because the brownies needed a little lube in the pan prior to baking. My Do-it-Yourself Baking Lube can be used in place of any commercial product, for recipes that require the baking pans be sprayed, buttered, or greased and floured.
All that is required is five minutes, some shortening, all-purpose flour, and a little canola oil. I prefer to use a non-hydrogenated shortening, such as Spectrum brand, in order to avoid the trans fats found in hydrogenated oils. Spectrum shortening works like a dream in any baking application that requires shortening–and they didn’t pay me to say that–it’s just a great product.
Simply place the shortening and flour in the bowl of a stand mixer fitted with a paddle attachment. Mix the flour into the shortening on low speed until incorporated–about one minute. Slowly drizzle the canola oil into the bowl, whipping it for an additional minute to emulsify the oil and aerate the mixture.
The Baking Lube will be very fluffy–almost resembling a creamy whipped buttercream. In fact, the lube looks so creamy and fluffy that on one occasion Son #1 spied a fresh batch of baking lube on the counter, and proceeded to scoop a giant finger-full directly into his mouth before I could warn him.
The look of utter betrayal on his face was absolutely priceless.
That’ll teach him to try to snitch a mouthful of buttercream!
To lubricate baking pans, use a brush or clean hands that have been dipped into the lube. Smear the bottoms and sides of the pans prior to filling with cake batter, brownie batter, and the like. Baking Lube works beautifully in a Bundt or other tube pans, for a perfect release every time. Of course if you’re making an Angel Food cake, would it then be called Tube Lube?**
**Nod to NanaBread for the naming convention.
A fresh batch of Baking Lube can be stored in an airtight container in the pantry for a month or two.
If it happens to be hot and humid in your area, then I might be inclined to pop the container into the refrigerator to keep it from becoming rancid.
♥♥♥
Kirsten Kubert
Yields 1 pint
5 minPrep Time
5 minTotal Time
Save RecipeIngredients
- 1 C. all-purpose flour
- 1 C. vegetable shortening, preferably non-hydrogenated
- 1 Tbs. canola oil
Instructions
- Place the flour and shortening in the bowl of a stand mixer fitted with a paddle attachment. Mix the flour into the shortening on low speed until incorporated; about one minute. Slowly drizzle the canola oil into the pan, whipping it for an additional minute to emulsify the oil and aerate the mixture.
- Use to coat bottom and sides of baking pans in recipes calling for baking spray, cake release, pan release, and/or the greasing/buttering and coating of pans with flour prior to baking.
- In mild climates, Baking Lube can be stored in an airtight container at room temperature for up to two months. Lube should be stored in the refrigerator in hot/humid climates.
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