Hi, I'm baking a victoria sponge using the 'all in one method' (NOT the creaming method) and also with stork (tub) and normally my cakes turn out well, but twice recently I have had problems so I would like to ask two qs.\n\n1) Can I use the stork margarine (the one in the tub) straight from the fridge or am I meant to leave it out for while?\n\n2) I'm using the mary berry recipe (4 large eggs, 225g butter/marg, sugar, SR flour + 2tsp baking powder)- with a electric hand mixer how long exactly should I be mixing the batter. Its says to mix until well combined and not to overmix but I'm afraid that is exactly what I'm doing. Also, its says to a 'soft dropping consistency'- however for me at the end the batter does drop off a spoon but not so easily/quickly (i.e. it seems a bit heavy still)- should I add water or milk in that case. Will it affect the final outcome. (I tend to use the lowest speed setting on my mixer as I find that even the 1- setting is fast enough). \n\nAny replies or helpful hints much appreciated.