melmusick Posted 29 Sep 2008 , 1:55am
post #1 of

I had a customer ask for a "reduced " sugar cake....I usually use wasc and was wondering how it would turn out if I used a sugar substitute to cut down on the sugar ? The cake is actually for her three year old. I'm going to try the smbc instead of my reguar buttercream. Any suggestions on the smbc? Do they crust? I would appreciate any comments/suggestions ! icon_smile.gif

24 replies
countrycakes Posted 5 Oct 2008 , 11:45pm
post #2 of

We experimented with this last weekend....I just substituted the Splenda in the place of the sugar, only made 1/2 the recipe. I think it came out pretty well...we are cutting back on the sweet stuff, but really wanted cake! It was not quite as fluffy and tender, but it was good to us.
I don't know about the icings, we ate it with fruit cocktail. icon_smile.gif

cakelass Posted 5 Oct 2008 , 11:58pm
post #3 of

I know I must sound really stupid(I am new-my excuse) but I cannot work out what recipe the WASC initials stand for. Can someone please let me know. Thankyou in advance

GenGen Posted 6 Oct 2008 , 12:09am
post #4 of

white almond sour cream cake. they have the recipe here under the recipe's icon_smile.gif i hear its Fabulous! icon_lol.gificon_biggrin.gif


.............. i know.. i had to wait a while before i found out too hehe icon_lol.gificon_biggrin.gif

cakelass Posted 6 Oct 2008 , 4:46am
post #5 of

Thanks GenGren. I have been racking my brains out trying to work out what it was! I will have to give this recipe a go it seems evryone raves about it on the site.

JanH Posted 6 Oct 2008 , 10:56am
post #6 of

Decoding CC acronyms:

http://forum.cakecentral.com/cake-decorating-ftopict-2926-.html

Expanded flavors WASC cake recipe:

http://tinyurl.com/2cu8s4

Original WASC cake recipe by kakeladi:

http://forum.cakecentral.com/cake-decorating-ftopict-599677.html

WASC cake recipe on CC:

http://www.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake.html

Chocolate variation of WASC:

http://forum.cakecentral.com/cake-decorating-ftopict-587744-.html

Info on U.S. cake mixes:

http://forum.cakecentral.com/cake-decorating-ftopict-52612-.html

HTH

Tona Posted 6 Oct 2008 , 11:05am
post #7 of

Yes if you use the spenda for baking it works out fine.

melmusick Posted 6 Oct 2008 , 11:29am
post #8 of

Thanks for the reply guys. I am going to try the Splenda now.
Did you use the same amount of Splenda that it calls for sugar?
I made some whipped icing that was fabulous. I whipped some heavey cream and just added a small amount of Splenda. It was good! I'm gonna try the Splenda blend ( the 50/50 sugar and Splenda) next time.

JanH Posted 6 Oct 2008 , 11:52am
post #9 of
Quote:
Originally Posted by melmusick

I had a customer ask for a "reduced " sugar cake....

The cake is actually for her three year old.
I would appreciate any comments/suggestions ! icon_smile.gif




THE CAKE IS ACTUALLY FOR HER 3 YEAR OLD!!!!!

Obviously I didn't read your post thoroughly the first time. icon_redface.gif But here's my comment: icon_surprised.gificon_eek.gifthumbsdown.gif

I don't know that sugar substitutes are appropriate for such a young child. (I know I wouldn't feed that to my grandkids.)

(A reduced sugar recipe would be one that uses less sugar or other natural sweeteners, not one that is artificially sweetened.)

Rather than making an artificially sweetened cake........

Why not make a healthy smash cake for the toddler and your normal WASC for the guests. (After all cake isn't the main course, and the portions served need only be 1-1/2x2x4.)

Or everyone can have healthy cake. icon_smile.gif

Here's a link to healthy and healthy children's cakes:

http://forum.cakecentral.com/cake-decorating-ftopict-576938-.html

I would definitely check with the customer to see if artificial sweetener is what she had in mind.....

JMHO

HTH

-K8memphis Posted 6 Oct 2008 , 12:58pm

I am no expert and I have not made any vegan baked goods but I went to a local cake club meeting and we had wonderful instruction in vegan baking. Which was very intriguing and enlightening.

So all that to say I have been using agave in my coffee instead of honey. Agave does not jack up your blood sugar like honey or sugar does. I purchase it in my local Kroger grocery store in the health food section. I really like it.

And if I was gonna do more healthy baking I'd definitely look to this product. I mean for moi I cannot even eat hardly any baked goods anymore so that's a whole 'nuther thread but anyway--check out agave--it's a liquid similar to honey but no blood sugar roller coaster rides.

It's got calories--but the blood sugar thing is more important to me.

So just a more healthful baking thought for you.

jojo0676 Posted 6 Oct 2008 , 1:21pm

I would have to agree with JanH. I do not let my 3 year old have any of the sweetener products. I try to limit them myself, too bad they're the only things that dissolve in iced tea. If I use Splenda in my tea I don't allow her to drink it. If you haven't already you may want to ask just to make sure.

MJ

Kiddiekakes Posted 6 Oct 2008 , 1:43pm

I agree with everyone...Most artificial sweetners contain chemicals that can be harmful to young children.I have read that Aspartame actually turns into femaldahide in your body which causes severe body joint pain and a mutiple of other sicknesses.Femaldahide is the chemical they use to enbalm dead bodies!! When I heard that...no more aspartame for me!!

karenm0712 Posted 6 Oct 2008 , 1:50pm

Can someone fill me in on artificial sweetners and kids? I know that large amounts aren't good - but I use splenda and sweet n low all the time in my tea and let my kids take drinks...

jojo0676 Posted 6 Oct 2008 , 1:53pm

I'm honestly not sure of the exact side effects. I know that Splenda is the "safest" since it is actually sugar based and not just a chemical. I just don't let DD have it because you never know what leads to all the cancers and things. Since artificial sweeteners are not necessary(obviously different for people with diabetes and other issues) I figure why risk anything.

JanH Posted 6 Oct 2008 , 2:03pm

I haven't thoroughly researched this, but this article seems to be fairly representative of the negative effects:

http://www.womentowomen.com/nutritionandweightloss/splenda.aspx

HTH

raquel1 Posted 6 Oct 2008 , 2:08pm

A little while back I was asked to make a cake with Splenda for my sil that was going on a crazy diet (btw, it didn't work...) I researched and asked and was also told that Splenda would substitute perfectly for sugar, NOT. I couldn't believe how bad it tasted, I served it to unsuspecting "victims" to make sure it wasn't just me and everyone of them spit it out with a "what the heck was that" look on their faces, it was almost fun icon_lol.gif I pride myself as a good baker and this was not acceptable. I happen to not use any artificial sweetener or fake fat in anything, after just a little bit of research anyone would see how bad it is for you, but that's jmho... Anyway, I just carved a little square out the death cake (as it came to be known) and used it as a top tier on a regular cake that everyone loved and ate, everything in moderation... I couldn't keep a clean conscience and feed this stuff to children, the option af a separate cake for her child is the best I've heard and I'll be trying some healthy options suggested there just for this kind of request, thanks janh for the link icon_biggrin.gif

raquel1 Posted 6 Oct 2008 , 2:19pm

Thanks Janh for the link about artificial sweeteners. We need to be informed! Most people know more about their cars than about their bodies. And the freedom this companies have in the food industry doesn't mix well with greed.

And to answer the second part of the original question, SMBC doesn't crust but it does spread very well. I wouldn't go for the perfect smooth look of crusting BC just for my own sanity, but it is gorgeous and delicious icon_biggrin.gif

-K8memphis Posted 6 Oct 2008 , 2:20pm

I think when we look at the non-qualitites of artificial sweeteners we overlook the non-qualities of our beloved sugar. That lovely white powder does sucker punch the pancreas, rot our teeth and sog out our bowels. We are used to these bad side effects and we wink wink at these horrible detriments.

So put that up against the aspartame and splenda side effects and all that stuff stays firmly suspect and keeps those suspicions carefully hidden behind great marketing campaigns not to mention our addiction to all things sweet.

Just a thought to keep it in perspective.

signed,
a sugar-holic

JanH Posted 6 Oct 2008 , 3:24pm

You're very welcome. icon_biggrin.gif

Quote:
Originally Posted by raquel1

And the freedom this companies have in the food industry doesn't mix well with greed.




Exactly. icon_sad.gif

Can't believe I heard our government say that small amounts of melamine (from contaminated imported milk, milk products like chocolate) won't harm an adult.... icon_eek.gif

But the tainted milk has killed four babies and sickened 54,000 others (outside of the U.S.)....

melmusick Posted 6 Oct 2008 , 4:37pm

Yes...Thanks JanH for all of your important information. I wasn't even thinking of the Splenda being harmful to a child when I took the order and started discussing it. I agreed to just cut down on the sugar by using just a little powdered sugar in the whipped icing. It was the icing that she had a problem with anyway. I don't' see the harm in giving a child a little sugar in moderation anyway.....it's her birthday for pete's sake! LOL

raquel1 Posted 6 Oct 2008 , 5:00pm
Quote:
Originally Posted by k8memphis

I think when we look at the non-qualitites of artificial sweeteners we overlook the non-qualities of our beloved sugar. That lovely white powder does sucker punch the pancreas, rot our teeth and sog out our bowels. We are used to these bad side effects and we wink wink at these horrible detriments.

So put that up against the aspartame and splenda side effects and all that stuff stays firmly suspect and keeps those suspicions carefully hidden behind great marketing campaigns not to mention our addiction to all things sweet.

Just a thought to keep it in perspective.

signed,
a sugar-holic




I know that sugar is not good for you in any way shape or form, it's just that most people think that the artificial sweeteners give them freedom to consume sweets without regards/guilt and sometimes we need guilt to curve our appetite icon_lol.gif Using sugar in moderation is better than using the artificial alternatives in moderation...getting off my soapbox now...
signed,
a former sugar-holic icon_biggrin.gif

chefjulie Posted 6 Oct 2008 , 5:31pm

TOTALLY off topic- BUT raquel1, I also live in richmond, tx!! How wild is that?!?! Im so used to seeing people put houston (i think that's actually what mine says) that it threw me when I saw that you had richmond down! You wouldnt happen to know of any good cake stores in the area would you? icon_biggrin.gif

raquel1 Posted 6 Oct 2008 , 6:16pm

Hi Julie Atkins! I'm off 359 & 723. And the closest cake store is Cake Craft Shoppe in Sugarland, that's @ 30 minutes from me, but I'm used to everything being at least 30 mins from me! But if you are on the Hwy59 side of Richmond it's not too bad. They have a great selection of cutters and have almost anything I would use. I'll pm you more info icon_smile.gif

jojo0676 Posted 7 Oct 2008 , 3:42pm

Speaking of the safety of Splenda. I just got this article through a Moms Group I'm in.

http://www.msnbc.msn.com/id/26834242/

Mary Jo

JanH Posted 7 Oct 2008 , 6:00pm

Thanks for posting that info, jojo0676. icon_smile.gif

It's sad that the FDA is so useless..... thumbsdown.gif

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