Butter or Stork?

Alton_Towers

I prefer the taste of butter in cakes but Stork or I use supermarket baking marg I find does give for a lighter sponge. I wont use it for icing though, butter all the way.

dolly84

Funnily enough I did a batch of fruit scones this afternoon with Stork and they are yummy and the making into breadcrumbs bit was easier too.

I use either or in cakes and find Stork gives an airy cake.

Just have a go and see what you think.

sharloid

I was stork in any baking recipe when it asks for butter. Butter is too expensive and I've never had a problem.

mummybearx

I use Stork in all my baking. Generally fruit loaves, banana loaves, twinks hobnobs, that kind of thing.

I thought Stork was the norm for baking, rather than butter? Guessing by the replies on here I'm in the minority. My baking still tastes lovely

Goldiegirl

I've always used Stork - mainly because my mum did, so I just followed suit.

Perhaps I need to try butter to see if I can taste the difference

Nicki

zepsgal wrote: »

I use Stork in all my baking. Generally fruit loaves, banana loaves, twinks hobnobs, that kind of thing.

I thought Stork was the norm for baking, rather than butter? Guessing by the replies on here I'm in the minority. My baking still tastes lovely

Not in the minority. I make it 12-10 to stork on the thread is far. And if you add me in 13-10

shell2001

I find butter in sponges too greasy so use stork in the sponge mix. Butter for flapjacks, butter icing etc.

Personel taste so I would suggest OP tries each and see which they like.

arbrighton

missymish wrote: »

Hi,

I need a bit of advice.

I have a few cake/treat recipes that need butter, when I went shopping I saw that you could get stork for half the price of butter, does it do the same thing?

Sorry I am a complete novice with baking but I am really trying to cut down on buying so many pre packed cakes and cereal bars for my sons packed lunches!

Thank you

I use stork for most sponges- it seems to mix better and is moister. If it's a 'fancy' cake rather than just to keep OH quiet cake, I might use butter, but find it harder to get it properly evenly mixed and they don't seem to rise as well

DianneB

I agree with shell 2001, butter is too greasy in cakes, I make all sorts of cakes from light sponges to rich chocolate brownies and I always use stork . Wouldn't eat the stuff on sandwiches and always use butter for buttercream or shortbread. I know its been messed around with but eating cakes is hardly a healthy pursuit anyway!!

CT19720

I also use stork, I guess because that is what my mum always used. Never had a problem with the flavour of any of the baking I've done in either cakes, biscuits or pastry.