what butter/marg do you use for baking?

[nipersvest]

i've always used unsalted butter but last week gave stork a try, didn't get on with it very well. the batter was very runny, tasted different and the consistency once cooked was more sponge than cake. just interested to see what others favour.

Unsalted butter. Always been fine.

I use stork for sponge cakes. I've never had a problem with it (lots of compliments). I only use real butter for icing. Stork buttercream is disgusting.

I don't know what stork is (margarine?), but I use whatever butter's to hand, salted or unsalted.

Always butter. Never marg.

Vitalite - we are milk free here so it is a sunflower oil based spread and makes it almost impossible to make heavy cakes. Rises nicely, little weird taste unlike a lot of the alternative spreads. Also works for butter icing, not as rich but perfectly acceptable

Bertolli spread or dromona butter (salted) usually. I only use stork for fruit cakes.

Always bake with stork here, never used proper butter in cakes. It's far cheaper and everyone tells me how nice my cakes are so can't see a reason to change.

I like salted butter.

What purple said.

I find butter makes them very heavy and quicker to go stale

Same as purple. I do have some recipes that use butter, but in general I use Stork.

Always unsalted butter.

Flora in cakes.
Salted butter in brownies, biscuits and icing.

Sainsburys baking block.

Apart from flapcrack. That always gets proper butter.