quick cake q

[dickcheeseandthecrackers]

do you make your cakes with butter (unsalted) or a form of vegetable spread - stork etc? My friend reckons hers are better with stork and less crumbly. Mine are always ok, but I'm wondering could they be better.
thanks

I use soft stork for most cakes as it otherwise takes flipping ages to get it soft enough to beat to a soft a fluffy consistency. and they do end up a bit more crumbly.

Butter for pastry though.

Butter, always.

Stork because I tend to make them with the help of a 4 year old and 2 year old who are very enthusiastic with a wooden spoon and I need to be able to cream it as fast as humanly possible before they spread it all over the floor, grab hold of the flour container and generally make a huge mess.

Butter every time here, it just tastes better IMO

Stork for flavoured cakes ( chocolate, lemon etc) butter if it is plain. I agree stork gives a better texture.

Thanks ladies for the response, thought I would try the stork tonight.
Looks good, finger crossed

I'm never using Stork again! Made a Victoria sponge with it last week and it collapsed in the middle and was a greasy mess. Then after seeing this thread I gave it a second chance in a lemon drizzle cake - yet again, greasy, dense and collapsed. Gah!