Baking with Stork instead of Butter

Always used to use butter, then I discovered stork! Much improved bakes and no mistake.

Stork tub ( soft) for cakemaking and Stork block for pastry.
I use real butter for scone making and heavy fruit cakes and crumbles.

Always used stork for cakes, biscuits, puddings etc. Soft stork in plastic tub

We did this too with our children years ago MrsEggy - casein plastic.
We made fridge magnets with one batch and still have some somewhere.

Grandmabatty, you can make plastic from milk, we used to do it in school science lessons, they are all chemically related!

Grannycool52

I have always baked with butter, but have now had a medical diagnosis of severe dairy intolerances.
Any suggestions for a good alternative? Would oil be too runny? Thanks.

Stork block marg (not the soft stuff) is good for people with dairy intolerance, I use it when baking for my granddaughter who can’t eat dairy.

Never baked with butter in my life!

Stork for all in one cakes such as sponge cakes and tray Bakes, and block margarine or butter for recipes which require the fat to be rubbed in.

I have always baked with butter, but have now had a medical diagnosis of severe dairy intolerances.
Any suggestions for a good alternative? Would oil be too runny? Thanks.

I use Lidls own baking spread, never had any problem with it and cakes are always fine.

Unsalted block butter every time for me. I cannot abide the nasty synthetic taste of other "spreads" and I certainly wouldn't use it for cakes either ?

Sponges -SoftStork if it’s on offer,otherwise it’s supermarket is brand. Can hardly tell the difference.

Block Butter for biscuits.

I had a visit from my Chinese family two days ago, the husband and wife run a Chinese takeaway with a side offer of special occasion cakes and I have to say the cake he brought me almost floated away in my hand. It was so indescribably light that I begged him for the recipe and was very surprised to discover it’s made with vegetable oil.

For baking I always use butter or oil depending on the recipe.

For info on the margarine/plastic issue:
www.encyclopedia.com/daily/is-it-true-that-margarine-is-almost-plastic/

Butter!

I only use butter but if you use a margarine or other similar product, look out for “partially hydrogenated” as this means it will have trans-fats in and should be avoided.

I always use soft Stork for sponges and fairy cakes. Use the all in one method and don’t beat for too long. Never have any complains and am often asked to make them for other people.

I usually use soft Stork For Cakes for sponges - they always turn out well. Mind you that will at least partly be down to my trusty old Kenwood Chef.

https://www.gransnet.com/uploads/talk/202106/medium-1194-img-1171.jpg https://www.gransnet.com/uploads/talk/202106/medium-415546-img-1172.jpg

What a coincidence today I found this Stork cookery book at the back of a drawer.

You can also use oil, eg sunflower, for some recipes. specially biscuits. And things like flapjacks.
I never use any fat/oil in sponges.
It's a lot to do with personal taste.

I find the stork in blocks is fine for baking but have tried the stork in tubs and find it makes the cakes greasy.

I use the soft Stork.

I stand corrected!

Butter gives you a better taste and I believe it is healthier. However, stork used to give a lighter cake.

Stork isn't one step away from plastic at all. These are the ingredients:

Vegetable oils in varying proportions: (Rapeseed oil, Palm oil (said to be from sustainable sources), Sunflower)
Water
Salt
Buttermilk
Preservative (Potassium Sorbate)
Acid (Citric Acid)
Emulsifier (Mono and Diglycerides of Fatty Acids)
Flavourings
Vitamins A and D

Stork contains 63 % less saturated fat than butter.

There's a vegan version which omits the buttermilk.

Potassium and sorbic acid are natural compounds used as preservatives in all kinds of foods and cosmetics to hinder the growth of mould.

Glycerides whether mono, di or tri are made from animal or vegetable fats. They are emulsifiers used to bind oil and water and again can be found in many everyday foods.

All I know about Stork is that it used to have fish oil in it, which I always thought odd. I think that it still does, but could be wrong