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?

Adding boiling water to the cocoa stops a choc cake being dry. Our favorite is Nigellas Old Fashioned cake, which doesn't have hot water, but has sour cream + a sour cream choc ganache topping. I don't add golden syrup or the icing sugar as it makes it too sweet.

[[https://www.hersheys.com/celebrate/holidays/recipedetail.aspx?id=184
Choc cake with hot water & I use butter instead of oil]]

Choc cake with sour cream

Don't forget to add a teaspoon of baking powder and a sploosh of milk - and don't underbeat.

I have to add I was guilty in the past out of politeness in eating gross marg/dry cakes.

I would like to think as the first British Chef to be awarded with 3 Michelin Stars that he can make a decent stock.

I'm not sure that Bunbaker's clients would be quite so polite.

Is this stork the Stork SB that was around in the '80's ? Is it in a plastic container or a wrapper ?

My mil used to make cakes with vitalite...they took vileness to a new level. I was always on a diet when offered them blush

Oh dear...what happened to my blush ?!

I would like to think so too - but that's not the same as 'does MPW prefer Knorr' . I can't imagine that with his reputation and income he'd want to put his name to something that is shit - and if you believe this from some years ago, he's quite happy to extol the virtues of other ready made products too that afaik he doesn't get paid to advertise www.standard.co.uk/goingout/restaurants/knorr-stock-cube-is-secret-to-marcos-success-7220156.html

Anyway - how did I end up debating MPW's love (genuine or otherwise) of Knorr stock cubes

Anyway - Knorr stock cubes beat home made stock almost all of the time. Any serious cook knows this. Look on online Italian food websites and get some of theirs - much greater variety and better flavour than ours.
But yes.............back to cake. Thank you for the chocolate cake ideas - will give those a try.

Yeah that article screams sponsored to me he mentioned a branded stock cube but also mentioned ketchup as generic product rather than Heinz tomato ketchup.

And ketchup is deftly a product that you can taste the difference when it's a generic ketchup brand. So it's odd that he wouldn't name a branded ketchup....or not if he wasn't being paid to.

I use flora

And it also mentioned Coleman's mustard and Worcestershire sauce...

And on that note, I'm off to bed

*definitely.

I agree that buying decent jellied type stock beats oxo or bisto type products. and homemade for lots of people that aren't chefs. I think for a lot of people making stock is quite expensive (long cooking time) and pita.

the other branded product mentioned is Colman's mustard which is one of the brands that falls under the Unilever Food Solution along with Knorr.... I highly doubt that is a coincidence

Worchestersauce is a generic product. Lee and Perrins is a brand.

Night.

My Mum always used Stork and her cakes tasted fine, I used butter for baking and they do taste better, they have that lovely buttery taste, mmmm. Now I have a child with CMPA so after trying various rather dodgy vegan cake recipes (he's also allergic to egg but thankfully is fine with eggs in cake so I gave up on the egg free recipes) I now use either oil recipes or Pure. Coconut oil is suppose to be the best butter substitute for baking but haven't tried it yet.

Anyway, stork might not taste as good as butter but it still makes an edible cake. Gluten free flour however made the only muffins I couldn't stand to eat. Be glad you don't have a coeliac in the family (there are lovely almond based cakes but it's more limiting than dairy free).

Chocolate crispie cakes are all very well, but my raved-about version is...

Bag of toffees
Bag of marshmallows
Knob of butter

Melted together until smooth. Fold in rice crispies until it looks right, then spread between two sheets of silicon paper and flatten. When set, cut out, and put each piece in a case or they'll stick together. Add sprinkles if desired (Morrisons do dinosaur sprinkles).

You won't go back to chocolate.

I agree with Bunbaker, I don't think that there is a particularly strong taste of butter in buttercream. The icing sugar tends to overwhelm it.

I don't think that I've ever made cake filling with stork. I don't know whether it would work, but I do know that legally I wouldn't be able to call it buttercream!

"I'm not sure that Bunbaker's clients would be quite so polite."

Clients! I don't have clients. I just bake for fun and friends.

YANBU. It tastes horrendous, in anything. All the chocolate in the world couldn't cover up it's rankness.

Especially that stuff in a bottle. Do they still do that? My friend made a ginger cake with that a few years ago. Looked beautiful, made me gag.

bunbaker and budgiegirl.

If you don't think buttercream has a taste of butter coming through. Do you then think you'd be able to tell the clear difference in flavour between butttercream made with,

stork, I can't believe it's not butter, and real butter?

because minus any flavourings buttercream only has two ingredients so I can't understand how you aren't able to clearly make out the taste of one of the ingredients, which to me is a distinctive flavour.

MrsHathaway that sounds insanely good!

"If you don't think buttercream has a taste of butter coming through"

goldvelvet I never said that. Read my posts.

I can taste whether buttercream is made from butter or not. I can't taste much difference between my sponge cakes made with butter or Stork, and I'm sure it is because I add vanilla paste to the mixture.

I only eat butter cake, don't like the marge ones. They are not worth the calories

I can rarely "trust" coffee shops so end up only only eating my own cakes, or friends'

Keeps me slim I guess!

Sorry bunbaker, budgiegirl said
I agree with Bunbaker, I don't think that there is a particularly strong taste of butter in buttercream. The icing sugar tends to overwhelm it.

So I was going from that post from after I went to bed.

Sorry Bunbaker - got you confused with Budgie

Victoria Sponge is a neutral vehicle for other flavours, such as vanilla, jam, chocolate, coffee, as is a standard Madeira cake for a more substantial sponge for larger birthday cakes (has more flour than a Victoria sponge). Butter comes into its own when needed for its own flavour, such as in Nigella's Madeira loaf cake, where the flavour of the butter dominates, enhanced by some lemon.

Too much butter is as horrid as anyone says Stork might be. Sainsbury's all butter teacakes are far too rich by the time you've added your own butter once toasted.

I make no apology for using Stork in my sponge cakes. Happy for anyone who detests the stuff not to eat my cake.