Butter vs Margerine

Good morning all

For the current challenge - decorate a bag go here

It's Fridays which means it's time for cakey Friday...

So bakers... what do you use?

In my house stork is a bad word I am a butter girl all the way - especially in baking!!

When I first started cake baking...many moons ago... I used stork as it's what my mum used. 

It is still what she uses now. 

Then as I started baking more and more I tried different spreads, flora buttery, stork, butter, and others too... but what made my decision is that if I was making a freshly baked cake why put marg in it? 

Margarine is an imitation of butter, made from vegetable fats and created by scientists...honestly look it up lol

Butter is from a cow.... 

Obviously there are good and bad points for both butter and marg - look it up it's quite a good read and a definite eye opener!!

Now I am not saying marg/stork doesn't taste nice and it is only my opinion but give butter a try.... 

After all why have a McDonald's when you could have a real beef burger? 

Yep it serves a purpose but you know that it is full of allsorts lol...

So this weeks share is a black and white Wedding cake

The ribbon and diamonte ribbon were both from that craft place

Thanks for popping by... see you again next week xxx