- Stork Baking Liquid
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 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.
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.
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.
What is Stork Baking Liquid?
A baking liquid to be used instead of your normal fat (butter or margarine or vegetable spread).
Using a baking liquid is easier than using your usual fat, being quicker and easier to blend.
How do you recommend using Stork Baking Liquid?
Stork Baking Liquid is a convenient product specially formulated for use with the all in one method of cake making.
It is great for a variety of baking recipes including cupcakes, muffins, sponges, brownies, flapjacks and cookies.
How is Stork baking liquid different to Stork in a tub?
Stork Baking Liquid is blended using the same recipe as Stork tub. It will give the same great baking results, but is in a convenient and easy to use format.
Can I substitute Stork packet, tub or liquid for butter in any recipe?
Packet can be used in the same way as butter. Stork tub can be used in most recipes but not rich pastries . Stork liquid must be used with the all-in-one method only.
Can I still bake all my usual recipes with this new formulation?
Stork Baking Liquid can be used in most types of baking.
It is a liquid product which has been formulated for use with the all-in-one method and will need the addition of extra raising agent in the form of baking powder (usually 1 level teasp to 125g flour).
What is the all-in-one baking method?
A quick and easy way of cake making whereby all the ingredients are beaten together with additional raising agent until smooth.
Can I make a rich fruit cake with Stork Baking Liquid?
We would not recommend making a rich fruit cake with Stork Baking Liquid, as the heavy fruit may sink to the bottom due to the liquid nature of the product.
However, everyday fruit cakes and tea breads are perfect.
Can I make cake icing using Stork Baking Liquid?
Yes, but if you are making butter icing, use Stork tub for the perfect texture.
How can I measure the right amount of Stork Baking Liquid?
The easiest way to measure out liquid is in a measuring jug. Use 110ml for every 100g of butter or margarine stated in the recipe.
The easiest way to measure out liquid is in a measuring jug. Use 110ml for every 100g of butter or margarine stated in the recipe. You can also weigh out Stork Baking Liquid using weighing scales. If using weighing scales, use 100g of Stork Baking Liquid for every 100g of butter or margarine stated in the recipe.
Can I fry with this product?
Stork Baking Liquid has been formulated specifically for baking, so is not recommended for frying. Flora Cuisine has been formulated for frying and all types of cooking.
Can I roast with this product?
You can roast with this product, but for the perfect flavour and crispy roast potatoes try Flora Cuisine.
Is this product suitable for making sauces?
Stork Baking Liquid is suitable for making all types of sweet and savoury sauces – no need to melt. It works particularly well in roux-base or all-in-one sauces.
Can this product be used for basting?
It can be used for basting, but Flora Cuisine has been formulated specifically for occasions which require oil.
Can I use this product for greasing cake tins?
Yes, it’s a very quick and convenient greasing agent. Use a 10p sized amount for quick and easy greasing. For best results use a non stick cake tin.
Can this product be used straight from the refrigerator?
Stork Baking Liquid must be used straight from the refrigerator, and must be kept stored in the fridge once opened.
Can this product be frozen?
Stork Baking Liquid cannot be frozen, and must be stored in a refrigerator.
What does Stork Baking Liquid taste like?
Stork Baking Liquid has a creamy rich flavour which will enhance the taste and appearance of your baking.
My cake did not rise as well as normal
Cakes made with Stork Baking Liquid have to be made by the all-in-one method. This means less air will get into the mixture.
The mixture will therefore need the addition of 1 level teaspoon baking powder per 125g self-raising flour in order to rise perfectly.
Why was my toast soggy?
This has not been formulated for use as a spread- it’s a baking product, not recommended for spreading.
Where can I buy Stork Baking Liquid?
Stork Baking Liquid is available from all major supermarkets priced at £1.59. It can be found in the baking section of the chiller, next to Stork tub.
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