Stork

[TeaOneSugar]

My Mother (although not a regular baker) always used to use stork instead of butter in cakes, scones etc. and I was thinking this was probably because of (a) cost and (b) It keeps longer than butter and won't get used up on toast (DH I'm looking at you).

Does it make much difference to the taste do you think?

Also, would it work for butter cream icing/filing?

I bought some today and the date lasts until May so i'd be able to do a fair bit of store cupboard/impromptu baking in that time, rather than having to plan it in advance and buy in (and hide) butter.

I like the idea of knocking up a quick cake when someone phones to say they're popping over.

I'm guessing opinions might be divided.

I'm about to go out shortly but will be back later.

I suppose I should have said Stork or equivalent, I noticed that Sainsburys do a "Baking Margarine".

I also saw "Baking Eggs", which I didn't really understand.

Apparantly it makes a lighter sponge cake than butter.

I know that Nigella recommends having a block in the fridge so that you can whip a cake up in no time - and thinking about it, it probably doesn't need softening like bloody lurpak - the hardest of all butters!

I always use stork type margarine for baking , its cheaper for one , and the cakes turn out ok ,apart from my inferno oven burning everything atm

I always use Stork. My vickie sponges are very very light, I have made Nigella's totally choc chip cookies today that called for butter but I used stork - they are perfect.

Oh, I like the idea that Nigella says it's OK.

That's the other thing with butter I never remember to get it out of the fridge in time for it to soften.

I use stork too. Just because my mum does, and my mil. No idea if it is better.

I always use it (you want the tub stuff for sponges and the block for pastry). I use it in flavoured buttercream (choc or coffee) but I use real butter for plain as I think you can taste it in that.

Never had any complaints about my baking I have to say.

I always use stork. I didn't realise you could use butter till recently But have never used butter...

Excellent, that should make my cake baking more spontaneous and cheaper.

chubfuddler Thanks, I'll remember that.

I never use any kind of margarine in baking.
It is the hydrogenated fat which makes it keep, and the qualities that make it keep make it stick to your arteries in a way that natural fats do not. Also it deprives a cake of the lovely buttery flavour.
Keep butter in the freezer, and use the defrost setting on the microwave to soften it.
Value / own brand basic butter doesn't make a cake that much more expensive than margarine.

I use it. For all the advantages mentioned..

Really?
OK - sorry, am out of date on that.
Still not a convert to Stork, though

I use Stork for all my cakes and buttercream - I passed a well known cupcake shop in Edinburgh and through their kitchen window I saw tubs of the stuff. I then figured if it was good enough for them and their fancy creations then it was good enough for me. I've only ever had compliments on my buns. ;-)

We always use either Stork, or Sainsbury's Basics - it would cost a fortune to buy butter, the amount of cakes my dd makes!

I had a surreal experience at Mother Caveman's recently when she served up what was possibly The Best Crumble I have ever tasted. Turns out it was knocked up with half a bag of frozen apple slices, plus the sweepings up of various bags of berries and a crumble topping made with Stork because she had run out of butter and wasn't about to drag herself out shopping. My face was like this ---> It was divine. I have since bought a pack.

I was reading food porn Nigella's domestic goddess book earlier and I came across the reference to Stork, I was like this .

If Mary Berry states "soft margarine" in her recipes, then Stork is most definitely acceptable.

I use Stork in sponge - it is really easy, nice and soft - like chubfuddler (great name - Mitford fan?) says I would use real butter in plain buttercream though.

Mitford fan - check.

Stork makes pastry 'short', sponges fluffy and doesn't need to be softened.

I am a v keen baker and bake a lot of bread, cakes and pastry to keep bills down. Stork literally cuts costs by half.

The oly thing you do need butter for it italian style sweet pastry, but that is a pain in the arse anyway.

I've always used Stork for sponge cakes, as does my mum - ime, it makes sponges much lighter and less greasy. But butter for buttercream, or for shortbread, or any recipe where you can really taste the butteriness.

on a sort of side note, I've always been fascinated by US 'bakery style' frosting recipes that include Crisco in the frosting, but have never been brave enough to try it with Trex.

I use it for all baking really....it creams up beautifully imo and is much more agreeable than butter for cakes and cookies.

I don't use it for butter icing, and would not use it for fudge or caramel.....don't really know why.

and wildfig I have often wondered about that whole white fat/frosting thing....I think i get too hung up on the fact it looks like lard

Just to update, I made a lemon drizzle cake yesterday using stork and it was delicious.