The Stork Bake and Wooden Spoon margarine brands do work technically in the same way as butter, but butter will always make your end result taste just that much better.
Can you use Stork instead of butter? Yes! Stork baking block can be used 1:1 in any recipe that calls for butter. Stork baking spread can be used 1:1 in any recipe that calls for margarine.
Great for baking light, fluffy cakes, marvellous muffins, beautiful brownies and many delicious bakes. Did You Know? Since 1920 Stork has been the secret ingredient of great bakers.
The secret to perfect baking since 1920
Home baking tastes even better when it's made with Stork. Enriched with essential vitamins and containing just the right fat content for baking, Stork has been a staple in kitchens for 90 years.
But when you're baking, butter triumphs over margarine every time. For cakes, cookies, and pastries, butter (unsalted, that is) provides richer flavor. (It begins as cream, after all, and margarine is made from vegetable oil.) Butter's high fat content is also what gives baked goods their texture.
Best American-Style Butter: Cabot
This slightly higher amount of water (compared to European-style butter) steams in the heat of the oven, puffing up flaky pie crusts, plush cakes, and crispy-edged cookies, making them light, fluffy, and tender.
For baking purposes, the Test Kitchen recommends using unsalted butter so you can better control the amount of salt that goes into the recipe. Salted butter is best for serving at the table with bread or to flavor a dish, like mashed potatoes.
With the all-in-one method you simply measure all the ingredients together in a large bowl and then beat them together to make the batter. It literally takes five minutes and the recipe is foolproof provided you use baking spread (such as Stork) and room temperature eggs.
When it comes to baking, use a trans fat-free margarine made with liquid oil such as corn, soybean or canola oil. Also, read the back label and make sure it's suitable for baking. Some labels may say that a particular product is best used as a spread and not recommended for baking.
Any brand of tub marg is as good for cakes as Stork. I used to be very precious about only using butter but it's not always necessary. My Mum always used Stork, and I use it too or sometimes Tescos own baking block as that is pretty much the same.
Mary Berry uses margarine for cakes. I use stork, that's what Mary Berry recommends.
Stork has a much lower fat content than butter, and it also has a high oil content. This makes it quite an unstable ingredient to use in buttercream, and the margarine spread can also split when colours and flavourings are added.
The stork is now changed to a vegan formula. Do you add replace some of it with butter & if so how much in proportion wise?
If you've ever wondered, “Can you use Flora for baking?” the good news is: yes, you can! You will be pleased to know that you do not need to give up your favourite home-baked goodies just because you have made the switch from butter to a butter substitute.
Stork is a brand of margarine spread manufactured primarily from palm oil and water, owned by Upfield, except in southern Africa, where it is owned by the Remgro subsidiary Siqalo Foods.
Rather than following the traditional method of creaming sugar and butter together, Mary uses baking spread, which she simply places in a large mixing bowl with sugar, eggs, flour and baking powder until it's smooth.
Created for bakers, Stork Spread 250g has just the right fat content to help you achieve the perfect fluffy, moist sponge. Stork is a healthier option for you and your family as it contains 50% less saturated fat than butter. The secret to baking fluffier cakes since 1920.
Types of Liquid Fats
Liquid fats are all of your oils. For baking you want to use a neutral flavored oil like canola oil, vegetable oil, or grapeseed oil. Olive oil is not desirable for baking, unless it is specifically called for, because it is very flavorful and can be off putting.
Margarine or butter – I prefer to use Stork Original margarine instead of butter. It makes the sponge light and fluffy and helps the cake layers rise with a flat top. Sugar – you can use either white or golden caster sugar for this recipe.
Many professional chefs and bakers will recommend using unsalted butter no matter what you're making, so that you have better control over seasoning and since the salt content varies among salted butters.
Baking recipes typically call for unsalted butter because the amount of salt in salted butter varies depending on the brand – there is no “industry standard.” For example, if you use one brand of salted butter in a recipe, and we use another, our baked goods could end up tasting very different from one other.
European Style Butters: Plugra or Kerry Gold
Pastry Chefs love to use it when butter is the main ingredient. Like in pie crusts, croissants or other buttery doughs. But it can also be used in any recipe. It contains more fat than American butters, upwards to 86%, and has a rich, smoother mouthfeel.