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?

Victoria Sponge is a neutral vehicle for other flavours

In that case, you might as well not bother.

TBH I'd rather have cheap French supermarket quatre quarts made with butter than any amount of tasteless "Victoria sponge" made with Stork and loads of flavourings.

I usually use butter but couldn't get any last week and used stork instead to make a Victoria sponge. It tastes lovely.

Happy not to have FatCunt at my house for tea with lovely Victoria sponges with natural flavours or all butter Madeira.

But seriously, if you consider it a neutral vehicle, why waste the calories on it?

Coming back to this (almost literal) bun fight a bit late. In answer to the question about what chocolate I would use in krispy cakes. Erm, haven't made any in about 10 years, but if I was going to make some it would probably be for a kids' birthday party and I would probably use whatever milk chocolate I had to hand and then not eat them anyway cos I'm not that fussed by them. I certainly wouldn't do what my mum does which is to melt marg and cocoa together because I really don't like them like that. Clearly she does like them like that, so I wouldn't sneer at them or say that my taste buds are superior to hers.

My point upthread was that regardless of what you use it in, it's a bit of a stretch to describe Cadbury's as 'proper chocolate'. I wouldn't sneer at anybody for using it though and suggest that there must be something wrong with their tastebuds. It's just a matter of personal taste as with most things in life. No need to be all holier-than-thou over a bit of bloody cake.

lovely Victoria sponges with natural flavours

what natural flavours?
marge is about as natural as Kim K hair colour.

I often make cakes with Stork and can't say I've noticed the difference, but my palate is probably not very discerning these days as I mostly make a basic chocolate Victoria sandwich cake as that's all the DCs want to make/eat. I think my mum always used Stork when making cakes when I was growing up. I would probably use butter if making a cake for a special occasion and I make the icing with butter.

I've never tasted inedible cake, whether its home made or shop bought, or made with butter or stork. If its fresh, then it passes muster with me. Its always been yummy and cake-like. My taste buds must be shot to pieces.

My ds made all his GCSE food tech cakes with Stork.

They looked spectacular, but God, they tasted disgusting to me & dh - ds thought they were ok.

YABU. I often make lemon drizzle muffins with stork, or marble cake (the darker bit is made with real chocolate) and they're excellent I tell you!

Part of the reason is I don't have a food processor and I would have muscles like Arnie if I had to cream butter and sugar together rather than marg and sugar!

I wasn't sneering at people's taste buds, it was mentioned up thread that a stork baker thought that the people on the thread who thought cakes made from it were disgusting, may be supertasters. I do think I am very good at picking out flavours in food it's not a boast just a fact so I may be a supertaster? Some people due to smoking, drinking or age are just less able to pick out distinctive flavours. Or more tolerable of flavours that are unpalatable to others. So it is plausible that some of those people are on this thread. I was questioning that as to me stork is a very distinctive taste in baking.

And the majority are in the stork cakes being horrible camp on this thread.

I think a lot of people would also condsider dairy milk proper chocolate in the context of making chocolate nests, a kids treat. Kids tend to like dairy milk when being presented with chocolate. chocolate flavouring from the baking isle, I wasn't sneering at people's taste buds, it was mentioned up thread that a stork baker thought that the people on the thread who thought cakes made from it were disgusting being made with it may be supertasters. I do think I am very good at picking out flavours in food it's not a boast just a fact. Some people due to smoking, drinking or age are just less able to pick out distinctive flavours. Or more tolerable of flavours that are unpalatable to others. So it is plausible that some of those people are on this thread. As the majority are in the stork cakes being horrible camp.

I think a lot of people would also condsider dairy milk proper chocolate in the context of making chocolate nests but not that waxy really cheap chocolate or chocolate flavouring from the baking isle. I wasn't sneering at people's taste buds, it was mentioned up thread that a stork baker thought that the people on the thread who thought cakes made from it were disgusting being made with it may be supertasters. I do think I am very good at picking out flavours in food it's not a boast just a fact. Some people due to smoking, drinking or age are just less able to pick out distinctive flavours. Or more tolerable of flavours that are unpalatable to others. So it is plausible that some of those people are on this thread. As the majority are in the stork cakes being horrible camp.

I think a lot of people would also condsider dairy milk proper chocolate in the context of making chocolate nests but not that waxy really cheap chocolate or chocolate flavouring from the baking isle, that is gross and definitely not proper chocolate.

I have no idea what happened there I'm only phone

YANBU.

We were dairy free for a while when DS1 was little, so I used Pure spread to make cakes. They were really light, but I always had to add something in the way of extra flavour, otherwise the ended up just plain lacking in something.

Stork tastes like plastic and smells weird, too. The only plus is that I don't eat as much of a marg based cake!

Ingredients for stork baking block, btw.

Vegetable Oils in Varying Proportions (Rapeseed, <strong>Palm</strong>, Sunflower),
Water,
Salt (1.5%),
Emulsifier (Mono and Diglycerides of Fatty Acids),
Citric Acid,
Colour (Carotene),
Vitamin A and D,
Flavourings

The spread also contains Palm Oil. Unilever claims to be committed to sustainable palm oil, but I've no idea what difference that makes, where it matters. It's not nice stuff, anyhow.
www.unilever.co.uk/sustainable-living-2014/sustainable-sourcing/

Ewwwww. Cannot stand stork in anything. I can taste it a mile off.

Dh thinks I'm ridiculous because the only spread or whatever I ever use is Clover. I love the stuff and think it makes the best cakes ever.

Natural flavours was referring to vanilla extract, cocoa, coffee, the jam in the middle of the cake.

Why bother with natural flavours if you're going to use them with the most unnatural substance ever?

It won't make it better.

for all those paying extra for spreadable butter, it's pretty easy to make your own, I do it every now and then as I don't like the non recyclable packaging spreadable butter comes in; just slowly drizzle rapeseed oil into soft butter ( 25 a 30 %) whilst whisking and then store in a plastic tub. I sometimes substitute some of the butter for oil at the creaming fat and sugar stage too, whisking a bit of oil into the butter before I add the sugar, works well for me.
Hydrogenated fat in marg is really bad for you!

Stop press! My friend makes the best cakes I have ever tasted. I asked her today what she uses and its margarine. There. I have solved it.

"Hydrogenated fat in marg is really bad for you!"

That is why most manufacturers have either stopped using it or are in the process of doing so.

Well I made my usual Buns today with butter instead of stork. They taste a bit different. Not nicer not less nice. Just a bit different. So there - I've done an actual experiment and have proved stork or butter is fine in Buns!

I wonder about the super taster thing...

I can smell if it is made with butter or marge, even before I taste it.

Butter to me is a strong (but lovely) smell and flavour. Butter cream to me has a strong butter taste. If made with marge it lacks in aroma and taste, IMO.

It is hard for me to imagine anyone not being able to spot the difference straight away. But i have 2 friends who can't really tell the difference, so I guess some of us have a nose for butter

That's why I'm not thin

Same with vanilla, I can tell artificial from real. Don't hate the synthetic one, btw, it's just different.

wiggly, not sure about butter mixed with oil, it is what all the "spreadable brands" do, but you can taste the difference.

The only ok spreadable butter is "President" (Incidentally with no oils added), or just leaving a bit of normal butter outside the fridge (goes off so quickly though! blasted butter)

Butter all the way. Stork is disgusting in my cakes. I don't find butter makes the cake heavy.

I find it OK if its rapeseed oil or light olive oil but for some reason I don't like the taste of sunflower oil but I only tend to do it when I am rustling up some quick buns and discover that I am an ounce or two short on the amount of butter I need.

I prefer the taste of butter but I do blend light olive oil and butter to get some extra olive oil into our diets, it works really well for garlic bread.

My kitchen is too cold for six months of the year for the butter to be spreadable even out of the fridge (single skin brick extension on draughty victorian house in Scotland!). I am always having to warm it in the microwave.