To think that cakes made with stork taste awful?

[hopingforamiracle]

I don't understand how it's so popular. Yes it makes the cake much lighter but it tastes bloody AWFUL. I prefer the taste of butter but it makes a heavy cake. Shall I use clover instead? Also, I find buttercream really sickly... how can I make it less sickly?

To make the cake lighter with butter, whip the butter and sugar together for longer (about 8 minutes)

To make the buttercream less sickly add less icing sugar and (if you like the taste) a little bit of almond extract.

YABU, stork is disgusting. buttercream is always going to be sickly so I use marscapone and icing sugar with a good glug of single cream instead.

Yabu my cakes taste lovely and I'm always being asked how I made them

Yabu i use butter for everything but cakes when i saw stock. Stock makes the lightest victoria cake you can imagine. Mind you ive got a kitchenaid as a wedding pressie so think that might also have something to do with.

YANBU. My local church ladies make the most beautiful looking cakes but are insistent that they all use Stork and they are the most flavourless offerings I've ever had. My lurpak salted efforts are far superior in taste even if they look a bit shabby.

Mine taste perfect using stalk, I would rather have a light fluffy cake than a dense cake. I always use butter in butter icing though and in flapjacks and brownies.

YABU. I think even St Delia recommends Stork for sponge cakes.

I can't tell the difference - all tastes fine to me, and I've tasted loads in my time! Buttercream has to be made with butter though - I can definitely taste a margarine buttercream.

I much prefer butter as well. Stork cakes are a bit odd.

Have you tried cream cheese frosting rather than butter icing? Basically the same but with about 2oz of butter replaced with cream cheese, imho it kind of 'freshens' the taste.

Stork is hideous. I'm sure people who don't use proper butter in their cooking have male functioning taste buds.
I wouldn't even use it a mechanical grease

I prefer cake to be lighter and think stork cakes taste fab, but I'm really not going to complain about any cake that I get the opportunity to eat.

Has to be butter for buttercream icing though. Margecream is not a thing.

Malfunctioning not male functioning!

It's horrible.

And whoever says cakes are fluffier and better with margarine clearly has no idea what a really good cake is.

Or are cookery writers who have to adapt their books to the lowest denominator.

That should have been YANBU, butter all the way, even for victoria sponge.

I think it's fine. But our cakes have to be dairy free so butter isn't an option.

I'd rather use a recipe with vegetable oil than Stork. It doesn't have that Storky taste and is the only way I've found to make chocolate cake moist.

You can make a cake with butter fluffier by adding an extra pinch of bicarb, and 3 tbsp of hot water.

Magic.

Stork is grease and crap - butter is lovely - cakes reflect that! Not rocket science.

Depends if you go for flavour or texture I suppose, and I reckon that a lot of folk saying they prefer lighter stork sponge etc. tend to eat said sponge heaped with icing and are tasting that instead. Imagine a lovely plain slice of madeira... made with Stork - urgh I think not.

The best Victoria sponge maker I know uses butter, but creams it with the sugar to perfection the old fashioned way. Yum. Rich beautiful tasty light but PROPERLY THERE sponge.

Best sponge cake ever is my mums (and its her method I use) and it has a simple jam filling in the Victoria sponge. Without exception people comment on how nice it tastes with the added bonus of feeling like you're eating air.

I use Stork in the actual cake but butter in the icing/buttercream.

YANBU

I always use butter for cakes inc Victoria Sponge. I put 25g of cornflour in my Victoria Sponge and it makes it very light.

Don't use margarine for anything, we only have butter in the house.

I now like cake made with oil best. Less "claggy" than butter, far better flavour than marge. Butter cakes do taste good though.

I don't like the taste of marg. and I like heavey cakes. So butter, or oil based cakes suit me fine.

I second the recommendation for ditching evil buttercream and whipping up mascarpone, single cream and sugar instead. It's lovely.

My Nan used to use half Stork and half lard. Her cakes and pastries were lovely but my Grandad died of heart disease

It's what you're used to really. My Mum used to use stork (or equivalent) for sponge cakes and buns ,and butter for rich fruit cakes. Both were very nice.
I use what I use for everything else - spreadable lurpack. It's 75% butter and 25% vegetable oil. I suppose proper butter might taste a bit nicer but I can't be arsed with remembering to take it out of the fridge to soften up beforehand plus I don't have a mixer so find it much easier to beat by hand.