Hi everyone, I'm new here and I couldn't find the answer to my question, so I apologize if this is a repost.

Can anyone tell me if it's a good idea to substitute butter for margarine in a cake recipe? Butter is very expensive where I live, so I would like to give that a try. 

Thank you.

Read more at http://www.cakecentral.com/forum/t/827628/substitute-butter-for-margarine-y-cake-recipe#post_7647052#GBdBRvV0QL4A4btF.99

Typically no, butter is different. I've substituted vegetable shortening plus some added water instead though with good results. But it depends on the recipe (mine actually said either butter or shortening). I find that butter cakes are firmer than oil cakes. Maybe look for a recipe that uses margarine or oil instead?

I've used margarine in cookies with no bad effect, but I've never used it in cake.

Just don't ever substitute margarine for butter in icing, it's completely different and melty, doesn't really set up.

Thank you, I'll give that a try.

Butter is also quite expensive where I live (5.80$ for 500g/ 2 sticks) but I don't substitute and I think that's the reason why many people order my cakes. You can taste the difference and if someone chooses price over flavor there is always the supermarket cake 

I substitute butter for margarine all the time. I'm Jewish and a lot of my clients are too so they don't want a cake that they can't eat with a meat meal. Margarine falls into the 'parve' category - neither milk nor meat so can be eaten with both. I've never had a problem with it.

Thank you! it's nice to know of someone whos had good results.

Nice to know! I may just have to try that. Do you notice a big difference or is it something only grumpy people pick up on?

I've never noticed a difference and none of my clients (Jewish or not) have ever said anything.