Welcome to the Cake Decorators Q&A
Paul’s chocolate cake – butter?
I’m just wondering if anyone has tried baking the chocolate sponge with Stork, rather than butter? I do have both in the fridge at the moment, but I usually use Stork in my baking these days. Would Stork change the stability of the sponge maybe? Hope someone can help, I’m baking tomorrow, for the tank cake… eek!
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Hi katrinah
Butter will give a more solid structure for carving purposes. Stork will produce a softer and less dense crumb due to it’s higher water content and the taste won’t be the same. For the tank cake, I would be more inclined to use butter because it chills harder for ease of carving. Other members may know differently and hopefully will contribute their experience.
madeitwithlove
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