Baking with Stork instead of Butter

Oh and sometimes yogurt in sponges nice and light.

I always use soft stork for cakes and butter for pastry

I use soft Stork for spongy cakes and block Stork for vegan recipes- pastry, flapjack and crumble.

Ever since I baked my first cake I have been horrified at the amount of sugar and fat in just about everything, so I rarely bake anything nowadays. Consequently I am so bad that it usually turns out a disaster!,

I bake a lot & I always use Stork in my cakes- I use the soft one not the hard. It is great. I only use butter for shortbread.

I only ever use butter, never buy margarine of any type. I don’t eat any processed foods at all. You can’t beat the taste of butter.

Margarine is an artificial product that didn’t even exist until just 150 years ago (which really isn’t that long when you compare it to the thousands of years that butter has been around for.) Even the margarines that claim to be “made from natural ingredients” aren’t really natural at all once they have been so heavily processed and heated at high temperatures that the oils have oxidized (which will actually contribute to inflammation in the body, rather than being “heart healthy.”)

I use margarine or stork for my cakes never butter had no complaints.

I use Aldi’s Perfect for Cakes. And it is. Butter, though, for brownies and scones.

I use salted butter in every thing I bake, nice contrast between salt and sweet.

Not to everyone’s taste I know.

Candelle Yes please to those two recipes using oil! Can you post them on here?

I always use Stork in a tub . I have done so for the 40 years I have been married.
My husband bakes too and both our cakes turn out beautifully every single time. They taste delicious and are a perfect texture.
We are always being asked to bake for events , parties , friends etc ..
I should add that we use the traditional method of weighing. That is taking the weight of the eggs ( in their shells ) and using the same weight of flour, caster sugar and margarine.
We used to have an old set of balance scales and used the eggs as the counter balance.
Now we use a digital scale and just weigh the eggs in a bowl .
One eggis usually about 60g ( ie roughly 2 ounces in old money )

Butter definitely better for flavour

I find the margarine in tubs is not good for baking but blocks are ok

I always use Stork soft spread. Butter is too heavy for most things as far as I've found.

I heard a man on the radio some years ago whose father had been an industrial chemist of some eminence; he had been asked by his father to promise him that he would never eat margarine. It was along the lines of it being one element away from plastic, he said it never goes off, and flies won't touch it. I use butter.

Candelle, I´m sorry, I don´t have a formula for swapping butter for oil, most of my cakes are just a bit of this and a bit of that until the consistency is about right. My favourite vegan cake in different variations is using cups (any size, not necessarily the American ones): 3 cups flour, 3 cups mango (or pumpkin, or sweet potato, or apple, or anything) purée, 1 cup sugar, 1 cup oil, 1 tsp baking powder, pinch of salt, spices of any kind (cardamom, cinammon, cocoa powder, etc. Not very helpful, I know. So, roughly 3 of flour, to 1 of sugar and 1 of oil plus something else moist, almond milk would work too.

@Bazza

My granny used to use Blueband in her cakes in the 60s & 70s until one day she didn't have any and baked some cakes for us with her favourite Lurpak. She never went back to the margarine!

@Kryptonite

Wherever possible ALWAYS use 'extracts' which have actually been extracted from the relevant plant. DON'T use 'essences', these are really weak, watered down artificial flavourings and don't give anywhere near the true flavour you're looking for.

Willow blocks are good for baking I find. The company are committed to using sustainable ingredients.

My son did a baking qualification and went on to do his degree in food research and development.

His advice is exactly as I've always baked ...

Always use butter, wherever possible unsalted, but if you can't afford it, go for something along the lines of 'I can't believe....' (I've always used the Asda or Tesco own version of these). Flora, for some reason, always leave a greasy residue and stork/any old fashioned margarine even moreso.

I use stork what I buy from Lidl what is in a tub but it does about 2 cakes

Notright have looked up the ingredients and can't see why I shouldn't use Stork.

I always use stork and do a lot of cakes for birthdays etc. Today by chance I had to use butter and it was fine but you have to get it to the right temp. Stork is great,straight from the fridge.

Lurpak for everything.

Always used Stork (as did mum) for all baking including specialist cakes and buttercream. Then I discovered butter and made a very special cake with it. Found it to be a richer more satisfying (and robust) sponge. The buttercream is also great, though stiffens up quite quickly. Adding vanilla essence to cake mixture/buttercream is delicious. Some people combine butter with stork for the consistency they want. Advantage of tub Stork is that doesn't need to be softened first and so saves time. Have tried melting butter in a saucepan and seems to work ok in cake mix. Tasting the raw mixture is the bit I enjoy most!