Welcome to the Cake Decorators Q&A

Could you use Stork for Cakes instead of butter in Paul’s chocolate cake Recipe ?

Hi meeshers

Some people prefer to use stork for sponge cakes because it contains vegetable fats which do not harden once the cake cools or refrigerated. It’s more suitable for fluffy cakes which don’t have to be carved or stacked. If you want to use Stork/margarine for cakes which need a denser finish, use the block rather than the soft tub variety.

For Paul’s moist chocolate cake, butter is preferred to give the end product it’s density while the oil gives it it’s moistness. Perfect for carving and stacking!

Hope this helps.