Malnoueans Posted June 21, 2007 Share Posted June 21, 2007 I have offered to make English cakes for a local event in our French village this weekend. In England I use the recipes involving soft margarine (I use Stork in the tubs), where you throw everything in together and mix it up. I have good success with those. However, what is the French equivalent to Stork soft margarine? Any ideas gratefully received! Link to comment Share on other sites More sharing options...
Suze01 Posted June 22, 2007 Share Posted June 22, 2007 That's how I make my cakes. I buy Fruit D'Or from Auchan as the margarine (margarine is margarine in French so just look out for that). Link to comment Share on other sites More sharing options...
Malnoueans Posted June 23, 2007 Author Share Posted June 23, 2007 Perfect - thanks Suze! Have a production line underway right now and so far so good - 1 lemon drizzle cake out of the oven, 1 coffee and walnut in the oven and a cherry and almond in the weighing stage. Better get back to them. If anybody is in the area, they are for the 'water-mills open day' in the Moncoutant area tomorrow! Link to comment Share on other sites More sharing options...
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