In defence of stork margarine for baking.

carriebradshaw

I use stork all the time it's great, sometimes I use value marg, never had any problems with the taste of that either. Most of time when I bake I'm adding other flavours anyway and they're what you taste when it's ready to eat, not the margarine itself

LJM

i too always use stork for cooking/baking

MissKay

Margarine melts at a higher temperature and this means it makes lighter cakes. Stork is perfectly fine for baking, especially if you don't want everything tasting strongly of butter.

suzybloo

ANother one who uses stork for baking, I use the tubs for sponges and cakes that need the sugar and 'butter' creamed. I use the blocks for pastries, crumble mixes etc. Hubby has no objection to using it on his sandwiches, as it was he was brought up with, so I have now started using that instead of any of the 'utterly butterly' type spreads for him, cant say I really notice too much for myslef either. I am also another one who likes using Trex for baking, and also have started using a little bit if frying anything instead of oil
I count these in my fridge 'storecupboard' staples.

CLARABEL

:j

well I guess we all know that stork rules then!

I think it is perfect for all cakes too, and it definitely gives a fantastic texture to sponges in particular...

Just been on the website, think these muffins might have to make an appearance later....

http://www.bakewithstork.com/recipes/muffins-and-brownies/sour-cherry-and-yoghurt-muffins


or these...

http://www.bakewithstork.com/recipes/muffins-and-brownies/marshmallow-and-chocolate-muffins

yum yum ( I will not think about my diet..........woops!)

LOL.....I love muffins!!!


Clara.xx

metherer

Another Stork fan here. Have grown up baking with it, as my mum always has some in. I'm the same, usually a couple of tubs in the bottom of the fridge somewhere.

Have been teaching a friend's daughter to bake too, so teaching her the ways of Stork.

valk_scot

I learned to bake at school in the 70's and it was always block Stork we used for cakes and biscuits and a 50:50 mix of Stork and Cooken for pastrey. I use tub Stork now for cakes but nothing else has changed. I can always tell if someone's used butter (nice enough but not worth the extra money) or cheap margarine or spread. (Yeuch.) I do use butter for buttercream icing though.

ash28

rachbc wrote: »

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

It's odd how people's tastes differ isn't it? I don't like cakes or pastry (especially cakes) made with butter - they taste too buttery and a bit rich for me.

I use stork for baking too - as did my mother and grandmother - I come from a long line of poor people - butter was too expensive for baking.

laineyc_2

Another stork fan here.

jcr16

i'm another stork user. when i was little i rememeber my mum always using stork for pastry and i've continued to use it. it never crosses my mind to buy any thing else as i know i also get fantastic pastry results when i use it.

as for cakes tho i generally use any marg which is on offer. i have previously used value one even tho they say not to , and i've also made light and fluffy moise sponges.

but when it comes to making flapjacks or butter cookies then i do use proper butter.