DIY Substitute for Baker’s Joy

A simple three-ingredient substitute for Baker's Joy, the baking spray so many bakers rely on, including me for many, many years. If you've got cake plans coming up, give this easy mix a try. Join me in ditching the Baker's Joy!

Baking Pan Spray Made from Scratch. Just Three Ingredients & Works Like a Charm, Even for Bundt Pans. Mere Minutes to the Pan. A New Addition to The Homemade Pantry, a Kitchen Parade Specialty. Budget Friendly. Easy DIY. Not just vegan, Vegan Done Real. So Useful!

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No Sugar. No Cornstarch. No Bittersweet Chocolate. No Baker's Joy. No ...

In a rush of baking last week, my usually well-stocked pantry failed me. At every turn, some critical ingredient was in short supply ... or entirely o-u-t out.

Some substitutes came easily. Brown Sugar. Potato Starch. Baking Chocolate.

But a good substitute for Baker's Joy left me stymied. A double batch of Spiced Honey Cake batter was already mixed and I well remember that even with Baker's Joy, some times the sweet cake is finicky to release. I had little confidence that even an extra-good rub of butter and flour would be enough.

Enter Equal Parts Flour + Crisco + Vegetable Oil.

Now for years, I've recommended Baker's Joy, especially for Bundt cakes. That's because Bundt cake pans have all those nooks and crannies and nothing-but-nothing helps (helped!) a Bundt cake release after baking like Baker's Joy. I even kept a reminder note in the Bundt pan!

At the same time, over the years, I plain got tired of Baker's Spray getting old, smelling a little rancid, even though I bake a lot.

And I started to question what's in Baker's Spray. Ugh. I just looked it up.

Baker's Joy Ingredients: SOYBEAN OIL*, PROPELLANT ISOBUTANE, PROPANE), HYDROXYLATED SOY LECITHIN, SOY LECITHIN, ENRICHED WHEAT FLOUR (NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SILICON DIOXIDE, TBHQ (TO ENSURE FRESHNESS).

So No More.

It's so quick and easy to rub together equal parts of flour, Crisco and vegetable oil to form a smooth, spreadable paste, then just as easy to "butter" the Bundt pan with the mixture.

And an hour later? That some times sticky Spiced Honey Cake released just beautifully, even better than other times when the Bundt pan was sprayed with Baker's Joy.

Call me thrilled! Dare I say that I'm Baker's Joy-less but joyful?

You'll Love This DIY Substitute for Bakers Joy If You ...

• ... run out of baking spray just when a cake's ready for the oven
• ... find that Bakers Joy can get a little rancid
• ... wonder what's actually in Baker's Joy
• ... question the rising cost of Baker's Joy
• ... don't bake enough to justify keeping Bakers Joy on hand
• ... easily let go of single-purpose kitchen stuff Marie Kondo-style
• ... still want cakes to easily release, especially from Bundt pans

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DIY Substitute for Baker's Joy Baking Spray

Hands-on time: 2 minutes
Time-to-Bundt-pan: 2 minutes

• 1 part all-purpose flour
• 1 part vegetable shortening (such as Crisco)
• 1 part vegetable oil

With your fingers, blend 1 part flour and 1 part shortening (for example, 1 tablespoon of each) until the flour is well mixed in. Then mix in 1 part vegetable oil (for example, 1 tablespoon oil) until smooth and spreadable.

With your fingers, spread the mixture into a baking pan where you'd usually use Baker's Joy or another baking spray. For a Bundt pan, take extra time to reach into all the tiny nooks and crannies, spreading the mixture evenly across the entire surface. Try to avoid thick floury areas. You won't likely use it all but want to have enough to easily spread around without skimping.

MAKE-AHEAD TIPS Make only what you can use right away or at maximum within a day or two. The raw flour means we don't want to mix and store this mixture.

ESTIMATED AMOUNTS TO MIX
• Half-Size Bundt Pan – use 1 tablespoon each
• Full-Size Bundt Pan – use 2 tablespoons each
• Twelve-Cup Muffin Pan – use 2 tablespoons each
• Loaf Pan – use 1 tablespoon each

ALANNA's TIPS I have the idea that solid coconut oil would work instead of shortening and melted solid coconut oil would work instead of vegetable oil. For something savory, I can even imagine using rendered bacon fat. Hmmm! Substitutes for substitutes! Shortening and vegetable oil just aren't as shelf stable as they might seem, even when stored in the fridge or in a dark, cool place. That's why I only buy the small containers of each and always keep a spare on hand. Before using either one, I give the shortening or oil a quick sniff. If it's at all "off" – out it goes and I open a fresh container.

NUTRITION INFORMATION Per Serving (assumes about half the mixture is actually used, for 12 servings): 11 Calories; 1g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 0mg Sodium; 0g Carb; 0g Fiber; 0g Sugar; 0g Protein. WEIGHT WATCHERS POINTS Old Points 0 & PointsPlus 0 & SmartPoints 0 & Freestyle 0 & myWW green 0 & blue 0 & purple 0 & future WW points

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Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail, you'll find my current address in the FAQs. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, for more scratch cooking recipes using whole, healthful ingredients, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

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