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 wonder if people have gotten so used to commercially made supermarket cakes (which I assume must use large as it's cheaper etc) and so are conditioned to prefer the lighter more air incorporated cakes

well it is compared to chocolate flavouring

I wouldn't use green and blacks for chocolate nests for kids, nor would I use a quality 70% plus cocoa dark cooking chocolate.

If you put it on toast there is no hope for you. It should never ever be eaten raw. I've rarely been so disappointed as biting into a Storkcream-decorated bun ::heaves::

I don't really cook plain cake - at the moment it's spicy ginger cake or triple chocolate brownie - so the flavour of the fat isn't discernable. For plain cake such as Victoria sponge, butter is one of its actual flavours, so butter is needed and I soften it in the microwave.

But even home-made with Stork is better than most shop-bought. I just don't bother any more. I eat so little refined sugar nowadays I'm not wasting my ration on Mr Kipling!

OK. Cadburys tastes marginally better than cooking chocolate, but I am still not a Cadburys fan.

Cadbury's only just deserves to be called chocolate, but "chocolate flavour cake covering" is a fucking abomination.

Someone made me some homemade chocolate truffles with it once. I simply couldn't work out how she'd cocked up the recipe so catastrophically until she confirmed her ingredients.

Bun it's not my chocolate of choice either, tbh I don't eat much chocolate and when I do I prefer something a bit darker and slightly less sweet. I loved it as a child and teen.

mrsminiverscharlady I think I'm in the majority on this thread that say stork is a no go for cakes. And the people that happily use it and are confident in their baking would just surely ignore my and anyone else's comments if they feel that it works for them. I've just been honest in my experiences in eating cakes which is a rarity these days, so even more disappointing when it's not a nice cake . Maybe I do have sensitive taste buds?

I'm curious to know what chocolate you would use for rice crispy nests for kids. As I doubt they are rarely made with adults taste buds in mind.

Butter cakes for the diamonds household here but I do have to beat it for longer, it is worth thé effort.

My cakes taste better than they look so I have been told! thanks dad, king of back handed compliments

remove the I doubt , in my last post I was thinking one thing and wrote another.

I think I do have sensitive taste buds as I remember drinking hot drinks in Paris and thinking they were horrible, as the overwhelming taste for me was UHT milk.

Sorry if I bashed/made anyone question their baking

at the moment it's spicy ginger cake

That sounds lovely.

You don't have a link to a decent recipie do you ?

I don't understand why anyone would make cakes with Stork. Why go to the trouble of baking a cake and then use an inferior tasting ingredient?

The money saved is pennies. Stork clearly does not taste as nice as butter (evidenced by the consensus that it has to be butter in buttercream) so it makes no sense to me. Butter all the way in this house.

For kids rice crispy cakes I use Cadbury dairy milk. My kids also love butter cream icing with Cadbury Dairy Milk or Nutella.

For all choc powder in cakes I use Green and Blacks. For brownies I use 70% chocolate.

I have an AMAZING recipe for chocolate cake if anyone wants it :D

Cake made with any spread other than butter is just awful and I cannot eat it. Blerghhhh. Non-butter 'buttercream' is a whole different level of wrongness. Rank.

Ok - DELIA & MARY do NOT recommend margarine anymore. Previously it was about beat ability, butter being harder to beat from the fridge so if you wanted to make a cake, you need to bring the butter to room temperature.

Back to the question - YANBU. Flora & Bertolli are also vile.

I'd like an amazing chocolate cake recipe please - no matter how I do it, or how often - it's always dry and yuk! I can bake anything else to perfection but chocolate cake - never.

Seriously, the secret for chocolate cakes is to find a recipe that uses oil. There is no other way.

some of us can't eat butter... let us have cake.... please....

I use a Lorraine Pascale choc cake recipe that uses Creme Fraiche, lovely and moist, the boys love it.

mary Berry,s chocolate tray bake is amazing

She says butter!

Serves 12

4 tbsp cocoa powder
225g butter, softened
225g caster sugar
275g self-raising flour
2 tsp baking powder
4 large eggs
4 tbsp milk

For the icing and decoration:
4 tbsp apricot jam
200g plain chocolate (150g of that broken into pieces)
350g icing sugar, sifted
1 tsp sunflower oil

1. Preheat the oven to 180 degrees C, fan 160, gas 4. Grease a 30 x 23 cm tray bake or roasting tin and line the base with nonstick baking paper.
2. Mix the cocoa powder with 4 tbsp hot water until smooth; cool. In a large bowl beat together the cocoa and remaining cake ingredients until well blended. Turn into the tin and level the top.
3. Bake for 35-40 minutes or until the cake springs back when pressed in the centre with your fingertips. Leave to cool in the tin.
4. Warm the jam in a pan and brush all over the cold cake. In a pan, gently melt the 150g broken chocolate with 6 tbsp water until smooth. Leave to cool slightly then beat in the icing sugar and oil. Spread over the cake with a palette knife; cut into pieces after 30 minutes. Use a vegetable peeler to create curls from the remaining chocolate; scatter over.

Here's some food for thought, I friend owns a cafe & they use margarine for economy reasons.

Apart from the fact they taste artificial, they last for weeks

I knew this because I had a slab of cake left at my house house & after 3 weeks, no mould, nothing.

Bertolli in cakes is great. Really moist cakes, no margariney taste.

"Seriously, the secret for chocolate cakes is to find a recipe that uses oil. There is no other way."

I find that oil in cakes makes them taste harsh. I like carrot cake, but I can tell that they have oil in instead of butter/marge. The chocolate mug cake made with oil also has a harsh taste.

I make a delicious chocolate cake with Mayonnaise in it! Just thought I'd mention it and you definitely can't taste that when it's cooked it is delicious and just makes it extra moist!

I know what you mean, bun, and I think it has to be the right sort of recipe - this muffin recipe wouldn't taste right or have the right texture with a solid fat (I don't bother with the sifting it suggests, BTW, or measuring the liquids by volume - I convert all to grammes, use a zeroing scale, and just barely stir in the flour and the thing's mixed in five minutes) - but I just can't get a butter-based chocolate cake moist (or if by a miracle it is moist, it goes dry in hours, despite copious quantities of nuts/real chocolate/cream/creme fraiche/extra butter).