A client/friend called earlier today to ask if I could make a Saxophone Cake...I say "Well, never done it, but can try" The he says "Ok, but it's got to be sugar-free...You need to use Equal or Spelnda" I say "Never done it before...have no idea how it'll taste" He says "You like a challenge don't you?"...
Has anybody tried a "sugar-free" , sugar substitute cake that is GOOD? Can someone share a recipe that they've tried and liked? Can I substitute the sugar interchangeably, or is there a ratio? What about filling and frosting?
I should just say no...too busy and too tired...
Like I said, I've never made one before, and that sugar substitute is not cheap. It's due this Sunday, and I have no clue. Don't have time to try different recipes...I won't be able to start till Saturday.
There are some sugar free recipes listed in the recipe section of this site, including a basic yellow cake using Splenda. The sugar-free frosting recipe has been rated by members with 4-stars, so my guess is that it should be pretty good. Good luck!
Thanks! I had actually checked there already, but was wondering if anyone else may have a favorite recipe...That way I'll just go head on...
I'm also wondering If I can just substitue my 2 cups of sugar for Splenda lets say...
I can't think...I'm exhausted... THanks
What a difficult order. I have no idea how to do this. But wish you the best.
Did you check out Splenda's website? If so, great; if not here you go:
And here's the area for Cooking and Baking Tips: http://www.splenda.com/page.jhtml?id=splenda/tips/main.inc
Thanks...I'll check it out again...I was soo tired last night, felt like if I was drunk. Nothing was processing
I've never used Splenda to bake with - if I'm going to eat cake it's going to be sugar...same as soft drinks, no diet stuff LOL! I have tasted Splenda and I thought it was ok, but had a bit of aftertaste. From what I understand it's measured in equal amounts as sugar. Just make sure your cake price reflects those extra $$.
The Spring Fling cake recipe under splenda.com is pretty good....I've made it a few times! There is a sugar free icing recipe listed on this website...I made it last week and it was very good!
According to Splenda, you can substitute splenda for sugar in any recipe but I have not been happy with the results. I tried replacing the sugar with splenda in some of my other recipes but they were kinda dry and didn't rise!
As long as you use the regular splenda you use the same amt as you would sugar, but if you get the splenda blend for baking I know it's a different amt than your sugar. I have heard the blend is better in some baked goods, but I use the regular and when I've made cakes with it I just add a little extra baking powder. If you need a chocolate cake I use the one from the back of the Hershey cocoa can and sub splenda for sugar and double the baking powder and it is excellent!
Thanks all for the tips...MrsMissey...I will try that recipe, hopefully today...
JessicaM, I'm assuming the x-tra baking powder is to help is rise a bit better? Thanks for the tip...I may try the chocolate one as well....