Stork versus butter in cake-making

[Bodenbabe]

I have a fab madeira recipe which calls for Stork instead of butter and it always turns out delicious. Is there any reason why Stork is better than butter? My head says that unsalted butter HAS to be better than Stork... doesn't it?

I use Stork for sponges.

Butter can leave a bit of a greasy after taste imo.

I always like butter for scone or biscuit making though.

I always use Stork when baking - it makes the cakes so much more fluffy and also saves time in that you don't have to wait for the butter to soften enough to be able to beat it well.
Maybe it's because it's a bit softer straight from the fridge compared to butter straight from the fridge and so it beats into a smoother cake mix?
Dunno really

well....... all the foodies will be charging in here in a minute to say that butter is ALWAYS better than margarine because it's

natural
unprocessed
doesn't have hydrogenated fats
posher

HOWEVER

I agree with you, and it's down to the fact that Stork (I assume you mean from a tub, not a block?) is softer, therefore seems to 'cream' better, gets more air into it, and makes the cake rise better.

I could also point out that Stork has less fat than butter, and actually virtually no margarines have hydrogenated fats in them these days, technically is better (in terms of fat content) than butter.

I know the 'Boden Butter Brigade' will be hear soon though, so I'm not going to get into a heated debate.
If Stork works for you - stick with it - all our Mums did!

hmm

I always use Stork because it is cheaper and easier to cream
Ii wil behave differently in baking because of the water / fat / sat-fat proportions (stork is 59% fat, of which 15% saturates; butter is 82% fat of which 54% saturates)

and remember Stork is salted - makes a huge difference to the final taste.

Stork makes a lighter sponge, butter makes a nicer biscuit!

Well, abitworried, I am one of the finest bakers around (friends come to me for all their birthday cakes etc) and I always use Stork so I'll be interested to see what these so-called "foodies" have to say

Watching with interest, I've always been a firm butter baker (!) but willing to change if it's that good!

at Boden

So I wonder if very soft butter would have the same effect?

If it's too soft, the butter will make too runny a mixture. Stork isn't that soft!
It's a matter of taste sometimes as some people prefer a buttery cake but I like Stork's less rich taste and having tried both would go for Stork each time.
Personal preference really but there is something about Stork that makes particularly light fluffy cakes!

I don't use stork, use the tesco soft spread that comes in 2kg square plastic tubs instead.

My Mum used to use stork when I lived at home decades ago and I hated stork. It had a weird after taste, but I was the only oen who caould tatse it (even if I didn't know it was there).

Anyway, tesco soft spread is good for baking. I make good cake nice and fluffy sponges I do use proper butter for buttercream though

Oooo I must be the Boden butter brigade

I always use butter (unsalted organic natch) in my cakes. I've never made madeira though, my friend does, uses butter & it's delicious.

I recently ate a cup made with stork & some margarine 'butter'cream & it was vile. MIL always uses vitalite & they are equally foul...artifical taste with an after tang.

This is very interesting. I always used to use Stork - esp for a family lemon drizzle cake have made for 20 odd years. But over the years, have used butter instead, partly because I thought it may make the cake taste nicer ( not much in it IMO ) and partly because I use butter for other stuff too, so always have it in, unlike Stork.

Having said that, I bought some Trex at Christmas for the first time to make mince pies. Used a 50/50 mix with butter. They tasted divine.

I cannot comment on Butter/Margarine difference for baking; both work. I would always use butter as it is natural, but that is a personal choice.
If using cake pans that are not non-stick coated, it is always preferable to use block butter or block margarine to grease the pan. This is because the soft/spreadable fats can cause your cake to stick, particularly if the softening agent is olive oil.

Butter
Butter
Butter.

Never buy marge.

Sometimes use lard in pastry

Doea that make me "Boden Butter Brigade"?

Ah yes now I know that Trex is the stuff to use for pastry - Nigella says "don't be tempted to use all butter because it's the shortening that makes them so light". So I guess butter isn't best in every situ.

Can't have anything but butter for everything except sponge...then it's stork.