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?

I use stork if I have it and sometimes I use a concoction of butter and stork depending on what's in the fridge. Icing though is only made with butter . We love buns either with butter or stork .

Stork is utterly cheap nasty crap. But cakes made with it remind me of when I was a little kid making cakes with mum, so I like them

Never for buttercream though. That has to be proper butter.

Stork cakes are nasty. I don't use the all in one method though. I cream/whisk butter and vanilla sugar together then add beaten egg gradually then always fold in the flour never whisk in the flour. But we all have our own methods.

Oh god, I know, it's disgusting stuff. We go to a church playgroup and they have the most beautiful looking cakes but they use stork so they taste rank. I had to force a slice down the first time and ever since I've said I'm on a diet (they must wonder why I don't get thinner!).

St Delia now recommends Lurpack Spreadable which is a butter/rapeseed oil mix (64% butter). This is 78% fat so much better for cakes than lower fat spreads (even ordinary Flora etc ) and has a buttery - neutral flavour. It is quite expensive (more expensive than the block butter I buy).

Stork every time for Victoria sponge and Madeira cake. Butter for the butter icing. Flavours are added with vanilla extract, or cocoa, or coffee.

Butter every time for flapjacks, brownies, muffins.

You can make a very nice sponge cake with yogurt and sunflower oil.

For those that use butter in cakes, can I have the recipe please? How long should I cream the butter/sugar for? 5mins? Also, how long do I beat the eggs etc?

I cannot make cakes at all and if I do, I always use butter. A friend makes lovely cakes and uses margerine: probably the Lurpak baking marg.

YANBU - I would avoid Stork like the plague.

YANBU

Stork cakes are foul.

And FYI to everyone saying people compliment their icky cakes, people are being polite! If i taste an icky cake I'll ask how it was made to either confirm the nasty stork or to stop myself repeating their mistakes.

Butter all the way!

I used to think I didn't like buttercream, but if you beat it in a stand mixer on high for a good 8 minutes, it gets really light and airy and doesn't taste so sickly.

I swear to God I've never had a cake that I didn't like.

Feel free to send any 'disgusting' cakes my way!

YADNU OP. The sainted Mary Berry recommended Stork so although I always previously used butter, I used it when I made some cupcakes. Tried eating one and yuk, all I could taste was the greasy margarine - never again. The rest of the cupcakes were consigned to the bird table.

UANBU Stork cakes are disgusting! Especially stork buttercream.

I cream the butter and sugar for ages util it turns white and the sugar is fully blended with the butter so the mixture is creamy and smooth rather than grainy. lovely light cakes.

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

Mary Berry prefers to use Stork and I agree with her. We will have to agree to disagree then. I always use Stork for sponge cakes, and add a bit of vanilla paste to the mixture. I did a blind taste test on my family recently with some fairy buns. I made half with Stork and half with butter. We all preferred the Stork cakes. The ones with butter in were darker in colour and a little heavier and greasier.

If you were making a flavoured cake like lemon drizzle or chocolate cake I doubt that you would be able to taste whether it contained butter or margarine.

However, I would never use margarine for buttercream. The clue is in the name. If you used a mixture of butter, Philly cheese and icing sugar you would get a less sickly icing.

I just misread that as shark

I use marg for cakes that will have a topping (the best spread I can afford at the time). I would use butter for cakes like madera where you tend to eat them on their own. My cakes are usually very well received but maybe it's more what you're used to.

I always use butter for butter icing though.

By marg, I mean Stork

The Easter Stork advert on TV is enough to put me off stork regardless of taste!

Yanbu.

but I don't like cake made with butter either. I prefer using the dairy free marg from m&s.

males a lovely light cake. but I guess I'm used to it.

My sponge made with margarine do not taste so great. However, a school principal's wife laid on iced buns at the school one Christmas. They were divine. I was very surprised when she said they were made with marge. Some people are really good bakers.

My mum seemed to think Stork was a butter substitute at all times.

We used to have it on toast.

I made a victoria sponge with stork once because I'd been told that marge makes better cakes. It was horrible, and I've used butter ever since. I don't think lightness is all that in a cake - as long as it's not dry, I don't mind a heavier texture.

What weeblueberry said. Sounds like you're not creaming the butter & sugar together for long enough before adding the other ingredients. You need to beat the mixture until it's really pale and fluffy. All-in-one cakes are usually a bit heavy IME. but still nicer than bought cake No need for marge EVER.

I have come to the conclusion that some of you must be supertasters to find cakes made with marge so inedible.

I always use Stork marge for sponge cakes and my baking is very popular with everyone.

I am fine with a stork cake, as long as proper butter has been used for whatever icing or buttercream is being used