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Hi Bakers,      Next week I am away to start baking cakes for my first 3 tier wedding anniversary cake. I will be baking maderia cakes, but I usually use butter, but was just wondering if anyone uses soft margarine (stork). I am doing this as a gift and thought that it would cut the price down a bit.  Any feed back would be appreciated. Thanks, Jackie

Hi Jackie

I have tried this is the past and my cake didn’t turn out as well as it had with butter. I wasn’t sure why so looked into it online and it turns out some margarine can have a lot of water in it, compared to the amount of water that is in butter. I now avoid switching the two , but i have read it very much depends on the type of margarine used and the recipe itself!

Also, are you from the UK? If yes, Asda ,Tesco and M&S have started to do their own brand of butter more recently which has helped me cut down costs!

PS, you could if you have time, experiment with just one of the tiers as a test run for the margarine substitute 🙂

Paula

Hi Paula, Yes I am in UK. Thanks for your help.

Butter all the way Jackie!! margarine will give a much softer sponge and it won’t keep as well. Shop around for the butter, it tastes sooooo much nicer.

Hi Jackie

Tesco have had a few deals on Butter, over the last few weeks, at £2 for a lb, so I buy and freeze, when the offers are on.

Hi Thankyou for your comments. So its fair to say,  just stick with what I know best. Butter and thanks Sharon, thats exactly what I do. Buy when its on offer and freeze. I like baragins.

Thankyou this even helped me to