Pyrex National Baking Week

Homemade Family Time
17th - 23rd
October 2016

Since its launch in 1920, Stork has established itself as one of the most trusted names in home baking. When Stork soft tub margarine was introduced in the 1970s, it pioneered the all-in-one method of making sponge cakes. Stork has been a kitchen staple for over 90 years - from beginner bakers to celebrity chefs. The Stork range contains just the right fat content for baking, whether its pastry, cupcakes, biscuits or something a bit more special!

Stork and National Baking week..perfect partners

We know that the nation loves to bake! Home baking has become both an enjoyable hobby, and a necessity in tough economic times. Through National Baking Week Stork can share its many years of expertise in home baking, and show that baking for family and friends can be easy, rewarding and fun! Stork is a key ingredient in successful baking, making disasters a thing of the past. Sharing both the baking experience and the end results is a great way to bring people together, while raising money for a very worthy charity.

The Stork range has all your baking covered… Stork block in a foil wrapper for perfect pastry and traditional methods of baking and Stork tub a versatile ingredient for all-in-one and traditional methods of baking. Whether you’re creating cupcakes for tea with the girls, a light and fluffy Victoria sponge for a picnic, or rustling up some tasty treats for a party, Stork is gives tried and trusted baking results.

For more delicious recipes and baking tips please visit:

http://www.bakewithstork.com/

 

Tips and advice: 
  • Droops and dips in cakes can be caused by adding too much baking powder, syrup or treacle.
  • Having your oven set too high or opening the oven door too early can also produce a sunken cake. It can also be caused by over-mixing, particularly when using a food mixer.
  • Test your cake is cooked by lightly pressing the top – if it’s firm and springy, it’s ready; if soft, it needs a little longer in the oven. Use a metal skewer for larger cakes; the skewer should come out clean with no uncooked mixture sticking to it.

Recipes by Stork