Helping Britain bake better since 1920…

You may have noticed that our recipes now feature Stork, this is because…

Since its launch in 1920, Stork has established itself as one of the most trusted names in home baking, offering baking advice and recipes for over 90 years. When Stork soft tub margarine was introduced in the 1970s, it pioneered the all-in-one method of making sponge cakes, which made baking quicker and easier.

Whether you’re baking cupcakes for tea with the girls, a light and fluffy Victoria sponge for a picnic or rustling up some delicious cookies, Stork contains just the right fat content for baking many types of cakes, biscuits, crumbles, puddings and pastries.

Product benefits:

  • Use Stork block in a foil wrapper for perfect pastry, scones, biscuits and crumbles. Its firm texture is especially good for rich fruitcakes, helping to keep the dried fruit evenly distributed.
  • Use Stork in a tub for deliciously light and fluffy cakes. It can be used straight from the fridge for easy creaming, and to whip up the yummiest icing.


Stork tips:

  • Baking is scientific, so measure ingredients and follow recipes exactly.
  • Make sure pans don’t touch each other or the sides of the oven.
  • Use an oven thermometer to ensure the temperature is always accurate.
  • Allow three quarters of the cooking time to pass before opening the oven door or the cake will sink.
  • Cakes are ready when an inserted skewer comes out clean.
  • Droops and dips can be caused by using too much baking powder, syrup or treacle.
  • Having your oven set too high or opening the oven door too early can produce a sunken cake. It can also be caused by over-mixing, particularly when using a food mixer.
  • Test your cake is cooked by lightly pressing the top – if it’s firm and springy, it’s ready; if soft, it needs a little longer in the oven. Use a metal skewer for larger cakes; the skewer should come out clean with no uncooked mixture sticking to it.



What do I do to make sure my cake is fluffy and light?

Sieve your flour to help air get into the mixture. Cream the fat and sugar until light and fluffy, beat in the eggs gradually and carefully fold in the flour with a metal spoon or spatula.

What do I do with a burnt cake?

Don’t worry, all is not lost! Cut off the burnt edges and smother in icing to cover up the imperfections.

My cake has sunk in the middle, what did I do wrong?

This can happen if you open the oven before the cake is ready. Try not to open the oven to check on the cake while it is baking as it is important to keep a consistent temperature.

My cake sticks to the tin. How do I prevent it?

Grease with oil, bottom line the cake tin and grease again.

My cakes always stick to the tin and I can’t get it out. How do I prevent this in future?

Always grease your tins with Stork and line them with baking paper. When you remove the cake from the oven leave it for about 5 minutes before turning out onto a wire rack. They should slide out easily.

Can I substitute Stork packet or tub for butter/oil in any recipe?

No it depends on the recipe. We do not recommend Stork packet or tub to be used for puff or flaky pastries or deep-fat frying.



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