Contributions: julie Responses 5 Mar 2022 statement I have a wonderful recipe for chocolate sponge which calls for Stork instead of butter. It always works. The sponge is … 4 Mar 2022 question Personally I would like to see an update in the way we do things. However, if we are to change the associations … 3 Mar 2022 statement I like that we are looking at ingredients and stressing how important they are. So much of baking now, especially online seems to be about appearance rather than taste. You can eat as much cake as you like with a ‘professional level of finish’ but if it tastes awful it won’t make any difference.