FAQ
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Baking
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What do I do to prevent the cake from burning?
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My cakes always stick to the tin and I can’t get it out. How do I prevent this in future?
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My cake has sunk in the middle, what did I do wrong?
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Can I substitute Stork packet or tub for butter/oil in any recipe?
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My cake has a dip/droop, what's causing this?
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My cake sticks to the tin. How do I prevent it?
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I cannot beat egg whites. What am I doing wrong?
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What do I do to make sure my cake is fluffy and light?
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How do I test whether the cake is baked?
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What can I do to prevent cheesecake cracking immediately after it has been taken out from the oven?
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Which dish is best to bake a tart or a quiche?
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What do I do with a burnt cake?
Decorating
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How do I know whether the glace icing I have prepared is sufficiently thick?
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What’s a simple way to decorate a cake?
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Can I make butter icing with Stork?
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How do I make glacé icing?
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Can I use Stork Baking Liquid to make icing?
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What food colourings should I use?
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What’s the best way to decorate a cake with cream?