Cake release goop / homemade baking release

[CoveredInBeeeees]

I’ve seen tons of recipes saying equal parts flour, oil and shortening. I don’t think I’ve got anything in for shortening - I’ve currently done it with sunflower oil, plain flour and butter. Will this be good enough?! What do I need to do if not?

I've never heard of cake goop. Do you mean how to butter and flour a cake tin so it doesn't stick?

I literally just smear the butter paper or a small knob of butter all around the cake tin, then put a tablespoon of flour in the tin and tap the side of the tin with my hand and swirl the flour around until the bottom and sides of the tin are all coated in a thin layer of flour, then tip the excess flour out.

It might be more an American thing, maybe. It’s to take the place of baking spray on shaped tins with nooks and crannies.

I also use butter on a small piece of greaseproof paper, and rubbed all over the tin.

As above, although commercial bakeries use "light dividing oil", which is actually paraffin.

I use butter on round and rectangular tins but this one is quite finely detailed and I thought a spray or this ‘goop’ might cover better?

I'd use melted butter or oil and a pastry brush to get it well coated .