We'd like to remind Forumites to please avoid political debate on the Forum... Read More »
PLEASE READ BEFORE POSTING
Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.We're aware that some users are experiencing technical issues which the team are working to resolve. See the Community Noticeboard for more info. Thank you for your patience.
📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!
Butter or Stork?
Options
Comments
-
I use stork in all of my baking, it never occurred to me to use butter.0
-
I use stork and if I don't have that any margarine that's in the fridge.0
-
I might feel differently if I was making cakes every day for lunchboxes. In my case a cake is an infrequent treat and I much prefer the flavour of butter so that is what I use. Whatever the OP decides to use for cake in my view only butter will suffice for butter cream.0
-
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.
I find butter too greasy for sponges too and apart from that I don't like the taste of butter in sponges.
On bread or toast etc, I only use butter but for baking I usually use block stork and occasionally stork in the tub.
I would only use butter for butter icing too, but never in a cake.
I make Twinks hobnobs on a regular basis and I use stork for those too, but for shortbread it would have to be butter.0 -
I also use Stork for cakes as I find it gives a lighter texture than butter although I wouldn't use it for butter icing and certainly wouldn't spread it on toast. Perhaps this is what has put people off in the past, they have had it raw as opposed to it cooked in a cake. Butter is so expensive these days as well.:mad:0
-
I'm definitely not well-practiced at baking yet so haven't got a clue whether the difference from one cake to the next is down to ingredients, technique or cooking time! However, I'd say my gran makes the nicest cakes I've ever eaten and she always uses stork. I've got a tub of a$da own-brand baking marg and my cakes have been perfectly palatable so far. Flapjack is something that I feel I need butter for - something about the physics of it "setting" hard when it goes cold so binding the oats better. There might not be any basis to that view but that's how my brain works! I haven't tried buttercream yet but I'd hazard a guess that the clue is in the name0
-
I bought Jo Wheatley's book yesterday who was winner of the Great British Bake off 2011 and I was interested to read that she recommends Stock margarine for cakes. I've been using butter for many years but my Mum always used Stork for cakes so I might give it a go....have to use butter for butter cream though!0
-
I always use tub stork in sponge cakes and block stork for pastry, buttercream well the clue is in the name.
:rotfl:
0 -
Liquid stork here as my 4yr old likes doing mixing & it's easier for her
Kate0 -
I always use butter for baking - mum always insisted I use a similar marge to Stork (Echo) when baking at home, and to my mind it tasted yeeeuuuuch!!!!!!0
This discussion has been closed.
Confirm your email address to Create Threads and Reply

Categories
- All Categories
- 351K Banking & Borrowing
- 253.1K Reduce Debt & Boost Income
- 453.6K Spending & Discounts
- 244K Work, Benefits & Business
- 598.9K Mortgages, Homes & Bills
- 176.9K Life & Family
- 257.3K Travel & Transport
- 1.5M Hobbies & Leisure
- 16.1K Discuss & Feedback
- 37.6K Read-Only Boards