[chrissie B]

Seen the adds a couple of times does any one think the large cake looks like a sponge and adding a bit of butter to stork will that make your cakes that much bigger which seems to be the claim .has anyone tryed it yet .
chrissie b

[New shoot]

I haven't, but the Stork site doesn't seem to be saying that the addition of butter makes the cake bigger.  Its the ease you can mix in the Stork and its texture that gives the lift over using butter alone.  The added butter is for the taste, so you get the best of both worlds (or so they claim  )

http://www.bakewithstork.com/news/new-stork-with-butter/

If anyone is inspired to make the lemon cake, which looks rather yummy, I will selflessly put myself forward as a taste tester 

[Mrs Bee]

Hmm, I have never been a Stork fan, don't think I am likely to change now.

If you want ease of mixing you could use a spreadable butter, or leave your butter at room temperature over night.

I have found after many, many trials that the Orange supermarkets sunflower spread makes  a really excellent cake with a good taste for every day. Other baking spreads or blocks, or the catering margarines have a nasty after taste.

But there really is no substitute for butter in baking, INMHO.

[mumofstig]

When they first brought out Stork it worked very well, then sometime in the 90/00s they changed the formula and it now works as if it's oil. Now I only use it in recipes that call for oil, I have a good choc cake recipe and use it in that.

Other than that I use butter in baking.




 

[surbie100]

But there really is no substitute for butter in baking, INMHO.

Hear hear!

[chrissie B]

It wasent on the site but in the advert when she squeezes the cake and when its cooking .
i like butter for some stuff but find stork just as good if not as tasty.
chrissie b

[devonbarmygardener]

I think it's just the ease of mixing makes for a fluffier lighter mixture.
If you've had to beat the hell out of it there probably isn't much air left to rise nicely...



... says she who is USELESS at sponge cake!!
Loaf cakes - I can do; sponge - best not bother!!

[Mrs Bee]

If you follow Mary Berry's Victoria sponge recipe you can not go wrong.

It is fool proof.

[devonbarmygardener]

I very rarely bake cake now. Don't want to put back on all the weight I lost!!

[ARPoet]

I use goats butter in both pastry and cakes. Not the cheapest way but the taste is superb.
I also use goats butter when baking bread.. makes a far better crumb than lard or oil.

[chrissie B]

When we lived in greece we used fitini carnt  remember the spelling it was made from olives and although a bit smelly made the best pastry .
chrissie b

[mumofstig]

It does make good pastry, but it's not made from olives, though 

http://www.greekshops.com/detail.aspx?ProdID=061308200950

[chrissie B]

Suprised ! Its got olives on the tub and smells like olives, we lived in a village where the olive farmers brought their crop to be weighed and made into oil and it smelled the same , whats it made of .
chrissie b

[chrissie B]

Just had a look very suprised oh weĺl another mith dispelled
chrissie b

[devonbarmygardener]

It does make good pastry, but it's not made from olives, though 

http://www.greekshops.com/detail.aspx?ProdID=061308200950

As soon as I saw the word hydrogenated that's put me right back to butter!! 
Hydrogenated is bad