Welcome to the Cake Decorators Q&A

Hi all. I’ve watched the video of Mrs Jones making her sponge cake which looks amazing. I haven’t yet tried baking with Stork and and wondered if anyone has and what you thought about it compared to using butter. Also, is there a photo of the inside of the cake after it’s been cut as I would really like to see the texture. I’m on a quest to find (what I consider for me) the perfect sponge. I’ve tried a few different recipes and can’t seem to decide which I like best. This is nothing against the recipes I have tried, it’s just a matter of my own personal tatse and preference and how they work for me when decorating.
Thanks everyone.

Hello!

I haven’t tried Mrs Jones’ recipe, however I have tried using stork a few times now. I find that its easier to work with at the creaming stage and so my cakes have been fluffier. They taste great as well. Im quite happy to continue using stork instead of butter, and its generally cheaper too!

The stork margarine makes the sponge very light, it doesn’t go hard even when refrigerated as in butter cakes.
However, my personal preference is butter, although Mrs Jones’ sponge is lovely.

I make Mrs Jones vanilla cake with butter and it’s great. Not tried stork yet so will be good to get your feedback.
The other reason I like it is because instead of baking one large cake and sometimes not baking all the way through it gives you two sponges then cut and you can have a cake with four layers, it doesn’t dome like other recipes I have tried.
You could half the recipe and use butter in one half and stork in the other and see what the difference is, texture, taste and also for covering with sugarpaste.
Look forward to getting the results.
Jackie