The grease spray


The grease spray
As soon as you have something in a recipe that sticks to the mold, the question always arises as to how difficult it is to remove from the mold.
There's nothing more frustrating than breaking your cake when unmolding it, because part of it has stuck in the mold.

The classic way to avoid this is to butter the cake copiously, and sometimes even flour the mould to make unmoulding easier.

It's always a bit time-consuming, and you need soft butter, a brush and so on. Is there a quicker way?
8,661 5/5 (1 reviews)
Grade this page:
Keywords for this post:ButterUnmouldSprayOilFilmFatPastries
Last modified on: August 26th 2025
For this post: Comment Follow Ask me a question Send to a friend
The grease spray
Professionals have to deal with this problem every day, so they've opted for a fast, effective system they call "grease spray", which for us amateurs is better known as "demolding spray".

What's a grease spray?

texte alt

A "grease spray" is a vegetable-based food spray designed to grease molds, baking trays or supports before pouring in a preparation, to ensure easy release from the mold.

It replaces butter or flour for greasing, and is sprayed directly onto the surface to be treated, creating a uniform film that prevents the preparation from sticking.
This ensures rapid demolding, protects molds from corrosion, and makes them easier to clean.

What does it contain?


grease spray composition

They are generally composed of neutral vegetable oil (rapeseed, soybean, coconut...), sometimes emulsifiers (lecithin), and a propellant gas (nitrogen, butane, propane, depending on the brand).
These sprays transmit neither taste nor odor to the pastry, and are compatible with all types of molds (glass, silicone, metal, etc.).

How do I use it?

texte alt

It's as simple as spraying an even film on the bottom and edges of the mold...


texte alt

... it takes just a few seconds, turns into a thin layer of white foam, and that's it!

Then all you have to do is pour in the paste.

Where can you buy them?

You can now find them in supermarkets, under the name of "demolding spray", but as always when it comes to equipment, it's best to buy from a professional store, where you'll find the best choice and the best prices.

To sum up: the quickest and easiest alternative to buttering molds is a grease spray, which you'd be well advised to buy from a professional store.

Lasts posts
XO Cognac Explained: Meaning, Aging, and Flavor Profile
XO Cognac Explained: Meaning, Aging, and Flavor Profile
XO Cognac always goes beyond the labels on the bottle: it is often associated with tradition and quality. You get to appreciate the artistry, character and ageing process when you understand what defines this smooth Cognac. The section below tackles everything about XO Cognac, from complex flavour...
January 28th 2026712 Sponsored article
Butter vs. grease
Butter vs. grease
We often read in a recipe where a pastry is put into a mould that, just before pouring, the mould should be buttered or greased. But what's the difference between these 2 terms?
December 1st 20252,5065
Getting out of the fridge early
Getting out of the fridge early
Very often when you're cooking, you need to take food or preparations out of the fridge, to use them in the recipe in progress. There's nothing tricky about this: you just take them out of the fridge and use them, usually immediately, in the recipe. But is this really a good method?
November 24th 20251,6385
Who's making the croissants?
Who's making the croissants?
When you look at a bakery from the outside, you naturally think that in the bakery, the bakers make the bread, and in the laboratory, the pastry chefs make the cakes. It's very often like that, with each of these professions having quite different ways of working, but sometimes there's also one...
November 23th 20251,481
Oven height
Oven height
When we put a dish or cake in the oven, we naturally tend to put it on the middle shelf, and that's what we usually do. But in some cases, this position and height can be a little tricky, so let's find out why.
October 8th 20254,8705

Other pages you may also like
The importance of sieving
The importance of sieving
In recipes that use a fine powder (flour, powdered sugar, etc.), you'll often see the advice to sift before using it. To sift is to pass the powder in question through a sieve (a very fine strainer) before incorporating it into your recipe. It's often advice, but is it really useful?
September 3rd 20259,0723
Making the most of seeds: Dry roasting
Making the most of seeds: Dry roasting
In cooking, and particularly in baking, there are a lot of seeds we can use, such as linseed, sesame, poppy, etc. Usually, recipes simply say to add them just as they are to the mixture or dough. To make a seeded loaf, for example, prepare a plain bread dough as usual, then, towards the end of...
January 30th 201563 K4.0
The golden-brown finish on puff pastry
The golden-brown finish on puff pastry
Let's take a look at the tricky matter of producing puff pastry with an attractive, golden-brown finish. French pastry chefs call this "dorure" (literally, "gilding"). Behind this quirky term there lurks a real problem (and the solution): when using puff pastry (pâte feuilletée) for a pie, or...
February 8th 201848 K 24.6
Is it really necessary to cream egg yolks?
Is it really necessary to cream egg yolks?
Let’s try and answer a question that crops up in cookery and patisserie, even if it verges on the existential: do the egg yolks in a custard recipe really need to be beaten until pale, or not?
February 28th 201845 K4.3
Cleaning endives
Cleaning endives
If you buy your endives elsewhere than in supermarkets, and in this case the best is of course from a market gardener, he or she is the one who planted and harvested them, in this case you will have endives full of earth or sand, depending on where they were grown, which is normal and reassuring, we...
March 24th 202027 K4.6
Post a comment or question
Posted by:
I am not a leaving thing

Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page