Welcome to the Cake Decorators Q&A
Lesson learned?
Ha, this isn’t a question but more of a “I learned a lesson this weekend that you all probably already know well”!! If I’m not the only one then perhaps you can learn from my experience!
I often use stork rather than butter when making cakes. I have only recently occassionally substituted ganache with buttercream …but more by luck than design have always used butter….until Saturday!
I discovered that although it might look and taste very similar, Stork does NOT work well as buttercream. It doesn’t harden in the fridge and definitely doesn’t hold much structure when doing a 3D cake!!
Makes perfect sense of course, but only when you ‘think’ about it!! I got away with it this time cos it was for a 2yr old birthday cake but lesson well and truly learned!??
Ha, this isn’t a question but more of a “I learned a lesson this weekend that you all probably already know well”!! If I’m not the only one then perhaps you can learn from my experience!
I often use stork rather than butter when making cakes. I have only recently occassionally substituted ganache with buttercream …but more by luck than design have always used butter….until Saturday!
I discovered that although it might look and taste very similar, Stork does NOT work well as buttercream. It doesn’t harden in the fridge and definitely doesn’t hold much structure when doing a 3D cake!!
Makes perfect sense of course, but only when you ‘think’ about it!! I got away with it this time cos it was for a 2yr old birthday cake but lesson well and truly learned!??
Thanks for sharing your experience. Unfortunately we learned the same lesson the same way. While stork makes perfectly fine butttercream it just won’t set and will always give problems with 3D cakes and add any heat at all and its a cake decorator’s nightmare.
Most cake decorating lessons unfortunately result in a disappointing cake, but so long as you got away with it 🙂