Butter vs Margarine

For Father’s Day I decided I wanted to bake my dad a Victoria sandwich. He bakes them so light and fluffy so I was determined to bake him one just as good. 

This blog is not just about telling and showing you my successes, but also to show where things have gone wrong and the lessons I’ve learnt (no matter how stupid they may be).

Lesson 1. All in mixing doesn’t seem to work for me. I don’t seem to get the rise that I’ve seen by other bakers so I think mixing the sugar and butter first and then adding the other ingredients may give me more success next time.

Lesson 2. Just because stork says “for light and fluffy cakes” doesn’t mean it’s true. The texture wasn’t great and this is the first time I’ve used stork in a cake so I think sticking to butter is the way forward.

Lesson 3. Stork is margarine and not butter (who knew) therefore to get the desired butter icing (clue in the title) it should not be used. 

Finally, lesson 4. Don’t buy stork. End of. 

I was really gutted the cake didn’t turn out as I had planned but it still looked nice and my dad kept a smile on his face whist eating (sorry dad) and was happy to impart his wisdom. I will be giving this another go ASAP so watch this space! 

Any other tips or advise for Victoria sandwiches please comment or if you have had any similar experiences please share so I feel less stupid! 🤎