In defence of stork margarine for baking.

happy35

my mam always used Stork when i was little and i dont like it, mam says i am too fussy and do I think i grew up with a silver spoon etc etc my nan used butter and her cakes were fab

i make cakes with vegetable oil if possible as they are always moist, if the recipe needs butter then i use unsalted butter from either lidl or aldi

Owl

Whoop Whoop for Stork!! I use it too......

DaisyMoo

I use stork for almost everything, am just about to attempt flap jacks for the first time, would stork be ok for this? all recipes I've read calls for butter. Any ideas or thoughts would be appreciated - thanks

Molly41

A definite Stork fan and have been using it for 35 years - gosh that makes me sound old but i baked my first cake when I was 8 years old and my Nanny always used Stork too!!!

Plan_for_Chaos

Another avid user here of Stork here, though in the past week I have baked a few things and not used it in my recipes. On Monday I baked a batch of Pferffernusse (I had a craving for taste of Christmas), then later on in the week I made a couple of loves of soda bread, an oaty one with buttermilk and another with olive oil and rosemary (this was a little flat) .

This has got me thinking that maybe I can switch to oils altogether, (the difference in saturated fat is quite substantial) or at least reduced my use of Stork e.g. for a biscuit recipe with eggs, I would cream the sugar with half the amount of fat, whisk the oil together with the egg and then incroporate that liquid into the mixture. So I'm curious what are your thoughts/experiences?

happy35

i bake cakes with oil but havent made bsicuits, i prefer cakes with oil to those made with solid fat