Hi all! I'm making two wedding cakes for tomorrow, and one is a small diabetic one for the groom (my brother). The recipe on here recommended to me calls for sorbitol, and I know that is a sweetener, but I haven't been able to find it yet.

My question is: Can Splenda be used instead? If so, what is it the same amount? (1/2 cup) I'm not sure if Sorbitol is a liquid or powder, so I wasn't sure.

Thanks so much!!!

Rachael

BTW... This is my first cake since having my twins in January (12 1/2 weeks early). I'm a little nervous!!!

bump

Gotta go to the store soon.

I think an equal amount of Splenda can be used. However, if I were making this one, I would add about 3/4 of the amount called for in the recipe, then taste the batter. I think artificial sweetners tend to taste more sweet.

If your brother can tolerate some sugar, I would use 1/4(of the required amount) real sugar and 3/4 Splenda. A bit of natural sugar really helps get much better results.