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FAQ

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Baking

  • What do I do to prevent the cake from burning?
    Control the baking temperature and place cake on correct shelf. You can also cover the top of the cake with aluminium foil or baking parchment.
  • 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.

    If you are using silicone moulds grease them as usual but it is not necessary to line them. Leave the cakes to cool completely before removing them from the moulds.

  • 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.

    If you remove the cake too early from the oven this can also cause it to sink in the middle, make sure the cake is cooked all the way through. The oven may be too hot so check with an oven thermometer.

  • 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.
  • My cake has a dip/droop, what's causing this?

    Droops & dips can be caused by using too much baking powder, syrup or treacle.

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

    Grease with oil, bottom line the cake tin and grease again. Next time you may also use special silicone moulds.
  • I cannot beat egg whites. What am I doing wrong?

    Make sure the eggs whites aren’t too cold, they should be at room temperature.

    Before you put the egg whites in the bowl, make sure it is clean and dry. You can add a pinch of salt to the egg whites, this should make them stiffer when whisked.

  • 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.

    If using a food mixer, don’t over mix the batter as this will destroy the air bubbles. Many bakers believe that using spread or margarine makes a lighter sponge than butter so using Stork will help you to get the best results...
  • How do I test whether the cake is baked?

    Push a small knife, skewer or cocktail stick into the centre of the cake; if it remains clean then the cake is cooked through.

    If not return it to the oven and repeat the test in another 5 minutes.

  • What can I do to prevent cheesecake cracking immediately after it has been taken out from the oven?

    The secret is in the appropriate cooling down of the cake.

    After it has been baked, leave the cake to cool down in the oven, leaving the door ajar.

  • Which dish is best to bake a tart or a quiche?
    Metal tins are best for baking this type of pastries. Try not to use ceramic ovenproof dishes. Look in shops – many companies have marketed special tins for baking tarts.
  • 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. Alternatively once you have removed the burnt cake you can crumble the remaining sponge and use it to make cake pops.

Decorating

  • How do I know whether the glace icing I have prepared is sufficiently thick?

    Lift the spoon with icing and pour it back into the bowl.

    It should flow slowly down, forming a uniform stream. If the icing is too thick, add some lemon juice. If it is too thin – add more sugar.

  • What’s a simple way to decorate a cake?

    You can sprinkle desiccated coconut, chocolate shavings, sprinkles, or dust sugar on a cake. Alternatively you can decorate with nuts, fruit (dried or fresh) or sweets such as chocolate buttons.

    You can also cut out some shapes in card and make stencils. Put the stencils on the cake and then sprinkle with icing sugar to leave the pattern on the cake.


  • Can I make butter icing with Stork?

    Yes! To decorate approximately 12 cupcakes or one large cake you will need 125g Stork block and 250g icing sugar.

    Simply mix the Stork and icing sugar together using a wooden spoon or an electric whisk until completely combined. Add a couple of drops of food colouring and / or flavouring as necessary. This icing is perfect consistency for piping swirls and peaks onto your cupcakes.


  • How do I make glacé icing?

    To make enough glacé icing to cover 12 cupcakes or a large cake, sift 125g icing sugar into a bowl and add a tablespoon of warm water.

    Mix well using a wooden spoon or an electric whisk. Depending what thickness you require you can add more water or icing sugar. If you want to pipe the icing you will need to thicken it with additional icing sugar.

  • Can I use Stork Baking Liquid to make icing?

    Yes, you can make a delicious chocolate fudge icing using Stork Baking Liquid.

    To make enough icing for 12 cupcakes or one large cake measure 55g Stork Baking Liquid, 2 dessertspoons milk, 200g icing sugar (sieved) and 2 tablespoons cocoa powder into a bowl and mix with a wooden spoon or electric whisk until smooth.

  • What food colourings should I use?

    Most supermarkets stock a variety of liquid food colourings however for a more intense colour you should use gel colourings.

    These are not often available in supermarkets but can be bought online or in specialist shops.

  • What’s the best way to decorate a cake with cream?

    Whisk your cream (we use Elmlea whipping) and if preferred sweeten with a couple of teaspoons of icing sugar.

    When the cream is the right consistency (it should form soft peaks) transfer it into a piping bag and pipe onto your cake.