I have a request for a german chocolate cake and a red velvet cake. Client requested cakes to be made with splenda.
Ive never substituted Splenda for sugar in my cakes or my SMBC.
Has anyone made this substitution before?
Will this work?
Is there a ratio of splenda to sugar that i need to follow when substituting?
Hoping for some feeback
You can't really make SMBC with Splenda. The sugar in a swiss meringue doesn't just add sweetness, it also gives stability to the meringue. Without sugar it's really just an egg white foam, which is VERY unstable (and you'll see it won't get the same glossy quality as a proper meringue).
As far as substituting in your cake recipe, the splenda package should have a formula for substitution, but again it falls back to recipes really being formulas, and when you change something you upset the balance, so a clean swap doesn't always work, and sometimes involves a little trial and error. I suggest you look online for recipes already designed for sugar substitutes, rather than trying to swap out on your own.
great idea. off to google i go