In defence of stork margarine for baking.

grannigrunt

Hello all, this is my first post on the forum I was browsing this great site and came across a thread on stork marge. I cannot find it now, but had to register just so I could defend this product. As a long time and regular baker I have always used stork (tub) and have never been able to taste the stork in the baked goods. I also use the block stork in pastry, half stork and half lard (dare I say that word!). I would say that the only time I use butter is when I make shortbread.

rosie383

I use whatever is on offer. I never taste anything! except in something like buttercream. At the minute I am using a big tub of sains spread stuff to bake with and it works ok.

grannigrunt

I had forgotten about buttercream and I use utterly butterly for this. Try adding evaporated milk to buttercream...lovely!:j

uropachild

Yeah, i used to use only butter for baking, but then we got more skint so now i use "i can't believe it's not butter" for everything and i can't tell the difference!! Maybe if i did a proper taste test or something, but ordinarily nah. Never used Stork though.

dandy-candy

I can't remember ever trying Stork, I usually cook with butter because I think of it as a better quality ingredient but maybe I will give Stork/marg a go. It doesn't make cakes too oily does it?

rosie383

I wouldn't notice any difference TBH. Definitely doesn't leave cakes oily. Like the idea of using evaporated milk in the buttercream. Not that I do buttercream too often. A bit sickly for my tastes.

caitybabes

Stork is about £1.50 for 1kg whereas butter (at about £1 for 250g) works out at £4 for 1kg so I always use stork. Even if some people can taste the difference, I reckon stork makes delicious cakes and biscuits and scones, etc.

I, too, use half stork, half lard for pastry (as instructed by Delia!) and it's fab

Enjoy your baking!

rachbc

i use butter (or half butter/ lard) for pastry, butter for plain biscuits and icing. Recently I have started using stork reluctnaty for cakes etc due to the price of butter and I can tell the difference

jamsandwhich

I have always used stork too for cakes (my grandma would spin if I changed;)) etc but butter for biscuits and buttercream icing. Pasty is half lard half butter. After Bertolli spread was on BOGOF in Tesco a while ago I was using that for cakes etc and it was fine - gav a slightly more moist cake and my scones were lovely too:)

Outdoorlass

I always use Stork too, never for buttercream though, but for the baking itself, I would think its a waste of money to use butter to bake a cake with;) Have to admit though, just bought a very large tub of ASDA stork equivalent for baking as it was a bit cheaper, haven't used it yet, but will let you know ho I get on. BTW I also use the Stork for baking bread in my panny:)

threemuttleys

Im a minger, I use Aldi's baking stuff (cant remember its proper name) about 49p. Bargain

Has to be proper butter for the frosting tho