I love baking cakes and offered to make cakes for a meeting at work off my own back as we no longer are able to claim expenses or get refreshments for our meetings.
I always use stork for my cakes as my Nan always used to and she was always making cakes with me as well as my Mum (who was a professional cake decorator). I saw the stork baking liquid and just thought it was a fad but always forget to get my stork out to soften so thought I'd give it a try. It did work out more expensive than normal stork but thought it was worth a try.
It comes in a bottle and you use the same weight as you would for normal stork/butter/margarine.
I use the sponge recipe my Nan always swore by, her 6663 recipe:
6oz caster sugar
6oz self raising flour
3 medium eggs
She would also replace 1 tablespoon on flour for corn flour to make it much lighter.
I simply replaced the 6oz stork for 6oz if stork baking liquid.
Usually I beat the sugar and stork together with a mixer but with the liquid I just beat it by hand which was so easy. It looked really yellow and runny which was worrying but I carried on and folded in the flour and eggs. It all seemed too easy....
The cake batter seemed really runny and sloppy so was hard to spoon into the cake cases (it got messy!)
I put the cakes in the oven and went off for 12 minutes to iron and then came back and put them on for another 5 minutes. When they came out they were perfect! Better than any I'd made before and raised evenly.
The proof was in the eating so I tried them prior to the meeting and they were amazing and they went down so well at the meeting.
I will be using Stork Baking Liquid always from now on!
|Yes...I was baking in my dressing gown!|
|The Stork and Sugar mix|
|The Stork and sugar mix|
|Cupcake batter ready to go in the oven|