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?
8,542 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 2026571 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 20252,4465
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 20251,6135
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 20251,453
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 20254,7185

Other pages you may also like
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 20254,7185
Egg yolks and caster sugar
Egg yolks and caster sugar
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.
February 15th 201884 K 24.3
Thinning out herbs
Thinning out herbs
If you need to add a long-stemmed herb (tarragon, mint, verbena, thyme, etc.) to a recipe, you'll probably only need the leaves and not the stem, so you'll need to remove the leaves. Leaf removal means keeping only the beautiful leaves, and eliminating the ugly stems and leaves, but how do you do...
August 8th 20256,6145
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 20258,9413
What is the difference between bakery and patisserie?
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .
February 7th 2017135 K 14.1
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