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?

It's in this blogpost, EmAyeFaive. It can take a lot of ground spices, and it's a very wet batter resulting in a moist, sticky cake (like McVities Jamaican in the orange wrapper).

This is the best chocolate cake I have ever made. It is not at all dry and I always make it with Stork. I have repeat orders from friends to make it for birthdays.

For chocolate cake I always recommend the Hummingbird Brooklyn Blackout cake, which has 125ml of whole milk in it. Tight crumb and not too sweet, although I tend to use half milk, half (chilled) very strong coffee to reduce the sweetness further (but it doesn't taste of coffee). The custard makes it a very puddingy cake, definitely requiring a fork or spoon, but you could use a ganache or chocolate buttercream or chocolate cream cheese frosting instead, to make it stiffer for a tea party.

Adding coffee to the filling/frosting makes a fantastic "mocha" cake which is nicely bitter and grown-up.

Arse. Forgot an expression. Corrected.

I have never come across a cake, biscuit or brownie recipe that has suggested a spread over butter. Unless it was promoting the use of said spread.

I have only come across american recipes that consistently use oil as the fat in sponges. I've never made a carrot cake although I love them. But I have made a herman (German apple and raisin yeast based cake) cake which required oil but it was quite bready, rather than cakey in texture although very moist. I wasn't really a huge fan. But I do agree that some cakes definitely require the texture created by using a liquid fat.

CalicoBlue glad to see someone else uses dairy milk for rice crispy cakes too. I'm exactly the same as you with G&B cocoa, and 70% chocolate for brownies.

Stork's absolutely fine if you're making a strongly flavoured cake, I made a chocolate one yesterday for a birthday and absolutely no one could tell the difference. Not even me, and I'm supposedly a supertaster.

I used loads of good quality cocoa powder and chocolate essence. With that and the chocolate ganache there's no way you'd be able to taste a bit of stork. I used it because I find chocolate madeira cake can be really heavy and I needed a decent rise. Was perfect.

I make cakes for a living, and I always use stork - I find it gives a much better texture, and I prefer the flavour, I find a butter cake too rich and greasy.

Clients always get to sample cakes before buying, and they generally love them - lots of people have told me they are the best cakes they've ever eaten, and I get lots of recommendations and repeat business.

Always butter for the filling though!

It doesn't surprise me that a lot commercial bakers use stalk as they have to bake cakes ahead of time, especially if they require a lot of decorating stages over a few days I can imagine a stalk cake keeps much better for longer in these circumstances.

I'm really curious what do you prefer about the flavour budgiegirl? in the cakes? If you like the flavour of stalk why do you use butter for the filling, as the butter carries a lot of flavour in the icing similar to the cake?

yanbu. Margarine is disgusting. I had no idea that people used it in cakes, or for anything else for that matter. I wouldn't want to eat anything with margarine in.

Even Lady Mary and Lord Paul recommend using Stork rather than butter in cakes www.womansweekly.com/recipes/great-british-bake-off-mary-pauls-baking-tips/

www.maryberry.co.uk/recipes/great-british-bake-off-recipes/victoria-sandwich

I think when a celebrity makes a conscious effort to mention a brand name in an advert they are being sponsored to do so.

*inteview, but may as well be an advert.

I can't imagine that Mary or Paul (or any of the other well known bakers) really want to associate themselves with something that would make their cakes taste like shit. As many others on here have said - including people who make their living from baking and who get good feedback - stork (other brands of baking marg is obviously available...) can and does make great cakes.

"as the butter carries a lot of flavour in the icing similar to the cake?"

I don't find that. Cake made with Stork is fine. Buttercream made with Stork isn't.

Stork...yuk. The best for sponge cake is full fat clover. I use clover for buttercream too, it's lovely :)

I can't imagine that Mary or Paul (or any of the other well known bakers) really want to associate themselves with something that would make their cakes taste like shit

I would agree in the most part that's probably why Mary's cake recipe's state butter on her website.

But celebrities often endorse products they don't/wouldn't use themselves I think Jamie Oliver is a massive sell out! When it comes to merchandise.

Do you think Marco Pierre White really prefers stock pots over home made stock? Or do you think he's been paid a lot of money to say that?

goldvelvet why do you keep referring to the product STORK as 'stalk'?

I use Lurpak Spreadable in pretty much everything. Not cheap but lovely. I hate margarine/stork stuff, tastes so fake!! And my cakes are well risen and I get lots of complements about them

This is the chocolate cake recipe. It uses oil and is VERY moist and chocolatey :D allrecipes.com/Recipe/One-Bowl-Chocolate-Cake-III/Detail.aspx?event8=1&prop24=SR_Thumb&e11=bowl%20chocolate%20cake&e8=Quick%20Search&event10=1&e7=Recipe%20Search%20Results&soid=sr_results_p1i1

I think it's my accent lol I say it stalk. I can't describe it, I often type things how I pronounce them subconsciously .

PMSL @ stalk :D

I have no idea if MPW prefers Knorr - why don't you ask him? It's not something that piques my curiosity tbh. Otoh, Stork is a well established, well known and popular product that produces very good cakes (although they might not be to individual personal tastes)

I have no idea if MPW prefers Knorr - why don't you ask him?

Do you know what I think he promotes them for the love of the product and no money is exchanged

Of course he does it for money. Does he prefer the taste of Knorr to homemade stock? Who knows? I imagine, like the rest of us, it depends on the homemade stock - some hm stock is rank

No no no to stork/marg.

Forget that dry Nigeria recipie.

Weigh eggs.
What ever egg weighs use the same of flour, butter and sugar.

No all in one.

Beat sugar and butter.

Fold in flour at the end of the process.

That is a nice cake.