Calling all bakers!

[MariaLynda]

Morning

I'm hoping someone may be able to shed some light on a baking query.

Now i'm a bit of a baker and have done hundreds of cakes over the years.

Recently, when making my usual batch of cake mix that I can pretty much just throw into a tin or buns... the crumb looks greasy. Its kind of hard to explain, looks slightly darker and well a bit kind of clear.

I cannot figure out whether it just needs more flour, or maybe stork has changed? Tastes fine, just feels a bit greasier than normal and like I say, colour is slightly darker and well clear rather than pale yellow milky looking crumb... sounds bonkers I know.

Any ideas? made a marble loaf tin cake yesterday and was going to make another couple later to take into work, but the whole greasy thing is annoying me a bit. Is it too much fat or egg? or both... they were large eggs not medium. i usually do 6 fat, 6 sugar, 6 flour or a tad more and 2 eggs. I want to make a fairly dense cake not a mega light spongy one.

Thanks.
m x

[mandco]

Seems a little strange that a usual recipe is giving different results there is either an ingredient or temperture issue if its looking off before baking then its more likely an ingredient

If its greasy then its often the fat I make alot of cakes for ds as he cannot have dairy its been trail and error to find what works as some of his spreads give things an awful greasy texture if used in the usual amounts. Spreadable versions are the worst

[soooexcited!]

Googling it looks like Unilever put stork and Flora up for sale earlier in the year due to dwindling sales. Maybe the recipe has changed if owned by someone new.

[4holibobs]

We had a similar problem recently after using stork... how strange! The recipe must have changed... sorry for your cake but glad to have seen this post as it baffled us as to why ours turned out the way it did!