Great baking ingrediant
I always use this when baking and it is a great addition. I can not bake without it!
Oh dear what has happened to block stork.
Have been using is product for over 40 years and have always had good results with fruit cakes and buns. What has changed? Recently my cup cakes and fruit cakes very been heavy, greasy and have a grainy texture. Fruit In my cakes also seems to have a tendency to sink as do the choc chips in the muffins. I’m now going to use butter Instead as I use this for rich fruit cakes without a problem.
Great for cookies and biscuits
Used this for my cookies and they turned out fab! Actually preferred them to when I used butter. Not sure why so many bad reviews, I think people are getting this item mixed up with the stork in the tub - this is catered for biscuits etc. whereas the stuff in the tub is for cakes!! Would 100% recommend for biscuits and cookies.
I have been using Stork for baking for at least 40
I have been using Stork for baking for at least 40 years and have always been proud of my super light fluffy cakes and mouthwatering pastries. I will not be buying any more! I made a birthday cake at the weekend and was very dissatisfied with the finished result. The mixture appeared curdled and didn’t rise like usual. It also had a crust on the top and felt greasy and rubbery. If I had dropped it I am sure it would have bounced! This wasn’t a one off as the next day I baked another cake which turned out exactly the same. I notice that others have noticed the difference which I am pleased about as I thought I was loosing my touch! So have stork changed their formulae, I would love to know. Am now wondering which baking spread to try instead. Any suggestions?
Always used Stork since 1960
My mother used Stork and I have used it since 1960 with good results, why would I change.
Agree with other people’s reviews, the margarine appears to be more oily and curdles when used for cake making. A product I have used for over 40 years and am so disappointed I won’t be buying it again.
I used stork many times for pastry and cakes,but last night 28/04/20 was a real experience and not a good one I am known for my cakes and pastry cakes are very moist and pastry melts in the mouth,anyway I made some pastry to make a meat and potato pie and lo and behold it was awful ,I used it to see what it would come up like and it was just like eating cake instead os pastry NEVER EVER AGAIN will I use stork block, I am in agreeance with everyone this is not the same and it is the first time my pastry came out like cake.
Vegan bakers go-to
This is perfect for my vegan bakes as it gives more of a butter texture rather than using soft spreads..
great VEGAN substitute
Always use this as its VEGAN - the spread isn't. Use instead of butter for cooking, baking bread, sandwiches, on toast etc, great taste, great value.
Not the same as it used to be. Shame!
I have an old - very old - Bero recipe from WW" times for a no-chocolate chocolate cake. It uses only margarine and cocoa. But this new stuff (baking block - whatever is THAT supposed to mean?) has no comparison to the original hard margarine. Why can't we have the original stuff? It was reliable and this recipe called for it to be used both in the cake and the icing. Delicious! But no longer. BRING BACK MARGARINE BRING BACK MARGARINE BRING BACK MARGARINE BRING BACK MARGARINE BRING BACK MARGARINE!!!