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?
10 K 5/5 (1 reviews)
Grade this page:
Keywords for this post:ButterUnmouldSprayOilFilmFatPastries
Last modified on: August 26th 2025
For this postComments Lasts posts Follow
For this post: Comment Follow Ask me a question Send to a friend
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
In baking, cold is your friend
In baking, cold is your friend
When you bake at home—especially when making pie crusts—you’ve probably noticed that it’s quite difficult to work with the dough when it’s hot. It gets soft, is hard to roll out, and breaks or crumples very easily. And this doesn’t just happen when it’s hot—even in a comfortable...
August 26th 20265445
With vinegar?
With vinegar?
When you buy a jar of pickles labeled “in vinegar,” you’re looking for their tangy, crunchy flavor to go with cold cuts, sandwiches, or salads. You expect to find small gherkins preserved in vinegar, with salt and herbs, but is that really the case?
July 15th 20261,6184.8
Congratulate the chef
Congratulate the chef
You've just finished a meal that you really enjoyed. The server approaches with the usual question: “How was it?” And then, as a natural reflex, you simply reply, “Yes, it was very good.” However, when the meal was truly outstanding, this brief exchange deserves a little more. .
July 7th 20261,054 35
Cut twice as fast
Cut twice as fast
When you need to cut something long into small pieces, for example chopped chives or the stem of a spring onion, there's a simple gesture that doubles your cutting speed. Let's see how.
May 21th 20262,5025
The other use for bowl scraper
The other use for bowl scraper
Your kitchen or bakery utensils may include a horn (left) or a pastry cutter (right). These practical utensils are normally used to scoop the contents of a bowl or salad bowl - the horn - or to cut dough - the pastry cutter. But they also have another, very practical use - let's see what it is.
May 9th 20262,2113
Other articles you might also like
Well-cooked meat
Well-cooked meat
Have you ever noticed that if you like your meat well done, it invites strange looks? For instance, in a restaurant, when asked “How would you like that cooked?” If you reply, “Well done,” it is almost as if you are swearing….
May 21th 201135 K 14.4
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 201886 K 24.3
The first breads of humanity?
The first breads of humanity?
I have already told you in a previous article the beautiful story of the croissants, but do you know what it is about the bread, who "invented" it, where and when? Well, you can imagine that recent discoveries, in 2018, have profoundly changed the history of bread.
February 16th 201916 K5
 The super powers of cornstarch
The super powers of cornstarch
I start this new year by evoking an old product, that you most probably have in your cupboards, a white powder, often in a small cardboard package with a slightly outdated look, only the "gluten free" is relatively recent, it is simply cornstarch, hence its name of maïzena. It's used for a lot...
January 14th 202217 K
The two frying pans
The two frying pans
Where we see that a non-stick frying pan, if it is very practical in general, sometimes it is not enough.
February 26th 202213 K4.7
Post a comment or question
Posted by
I am not a leaving thing
Follow this page

Receive an e-mail as soon as this page is modified or receives a new comment.

I am not a leaving thing
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