Sugar Free Request.

Decorating By mindy1204 Updated 7 Sep 2009 , 10:23pm by SugarFrosted

mindy1204 Posted 7 Sep 2009 , 12:44am
post #1 of 16

I have a request for a sugar free cake. She wants it in the shape if a softball. So it will need to be iced in white with red.

Look in the recipe section and there arent to many cakes and the only real icing I saw was whipped which wont hold up outside I do not think.

Anyone have any ideas/recipes?

15 replies
OregonCakeLady Posted 7 Sep 2009 , 1:00am
post #2 of 16

I think you can use any recipe and sub with splenda. They say that you can use it in baking. I would give it a try. I don't know what to tell you about the icing though. I think they are out of luck with that. Icing is pretty much sugar icon_confused.gif

Brownie1954 Posted 7 Sep 2009 , 1:10am
post #3 of 16

Hi....I don't know what state you live in, but here in Ohio, we are not allowed to claim a cake or other products are sugar or fat free, unless you have your ingredients checked through the Dept of Agriculture, and you then get a nutritional list of what is in the item you claim is sugar free, and you have to that label on the product you sell. Since I don't know where you live, obviously I don't know the rules for you. HTH....Brownie

mindy1204 Posted 7 Sep 2009 , 1:27am
post #4 of 16

Brownie I am in Florida and to be honest have no clue what the rule is. I am making this cake for a friend so.

However are you saying if you make a cake from scratch with no ingrediants that have sugar then you cant say sugar free. Sorry I know it isnt your rules just seems silly.

Brownie1954 Posted 7 Sep 2009 , 1:42am
post #5 of 16

Hi Mindy....Here in Ohio, we can't, per the Dept of Ag claim something is sugar or fat free unless we have the nutritional ingredients listed to back it up, no matter what the ingredients are that you use...There is course a difference between the label of ingredient's, and the nutritional values label. I was also told that you can't "just put Splenda in something, and consider it sugar free" Pain isn't it? In your case, since it is a friend, it can be a private gift.
Brownie.....

dsilbern Posted 7 Sep 2009 , 1:48am
post #6 of 16

I decorated a cake with this icing:

http://cakecentral.com/recipes/2011/diabetic-icing-for-decorative-icing

It's the only one I've seen that's not whipped and you can decorate with it. Was kind of thick for icing the cake and I couldn't really thin is out too much. Made decent roses and took color well. If you try it, make sure you realllllly make sure the nonfat dry milk is processed to powder. I didn't and it clogged up a in my leaf tips. icon_mad.gif

mindy1204 Posted 7 Sep 2009 , 1:50am
post #7 of 16

It is a gift so I think I am ok.. I do however want to make her a good cake. She asked for black velvet but that i do not think i will find but I am still looking!

Brownie1954 Posted 7 Sep 2009 , 1:58am
post #8 of 16

Mindy since it's a private gift, you could make a chocolate cake from scratch using the splenda, and red food coloring is used to get a red velvet cake...For icing, the same thing...Adjust the recipe to be able to use the splenda....Pillsbury now has splenda cake mixes...Check them out....Brownie

Brownie1954 Posted 7 Sep 2009 , 1:31pm
post #9 of 16

Whoops...put in red velvet instead of black.... icon_redface.gificon_rolleyes.gif

all4cake Posted 7 Sep 2009 , 1:56pm
post #10 of 16

I did find that you can NOT do a direct substitute with Splenda and have your cake turn out like it did when you used sugar. A tasty little brick it is but nasty mistake for cake. Anyone try that cake in a cup/mug (you know, that nasty little, coolass science project type, chocolate cake made in the microwave)? That is what my chocolate cake tasted like when Splenda was substituted except instead of rubbery like the microwave one, it was hard like a leftover cheesy biscuit. The white cake was equally nasty with the texture of a cellulose sponge.

SMBC made with Splenda was beautiful to work with, it didn't taste horrible but it was obvious to these taste buds that it wasn't sugar.

I'm confused about the sugar-free issue....if Splenda is made from sugar how can it be sugar free? Seems as odd as items made from milk but yet say dairy free (casseinate(sp)). Are items made with honey considered sugar free? When making something for a diabetic who is on a sugar restricted diet, what type of sweeteners are they allowed.

costumeczar Posted 7 Sep 2009 , 4:31pm
post #11 of 16

In my experience, you can't do totally sugar-free baked goods, they just taste bad. I did a lot of experimentation a while ago and couldn't find a good substitute. I can cut down some of hte sugar on some of my recipes and it works to a certain extent, but it's definitely not the same.

You could do a Splenda- based cheesecake that doesn't need baking, and my sister-in-law does a cherry pie that is baked with splenda, but it has a bitter taste that's noticeable. The cherries kind of disguise it, but I can still taste it.

Jeff_Arnett Posted 7 Sep 2009 , 5:10pm
post #12 of 16
Quote:
Originally Posted by mindy1204

I have a request for a sugar free cake. She wants it in the shape if a softball. So it will need to be iced in white with red.

Look in the recipe section and there arent to many cakes and the only real icing I saw was whipped which wont hold up outside I do not think.

Anyone have any ideas/recipes?




There's no such thing as a sugar-free cake really....becuase even though you might sub Splenda for sugar, the flour is a carbohydrate and you have to consider those carbs as sugars when digested. That said....

Someone below mentioned an icing they'd used and it was thick....maybe you could cover the cake with stars rather than trying to ice it smooth.

Customers need to realize you can't always have it all.....

DetailsByDawn Posted 7 Sep 2009 , 5:34pm
post #13 of 16

When baking with splenda...
"to help baked goods rise, try adding 1/2 cup nonfat dry milk powder and 1/2 teaspoon baking soda for every 1 cup of Splenda granulated sweetener".
It does work - Splenda also claims that you can use it like sugar, cup for cup. Personally, I cut it at least in half. We all taste uncooked batter, we know what it should taste like. At the end of mixing, taste it and see if you need to add a bit more.
As for icing, the only really good unsweetened WHITE frosting I have found is a cream cheese frosting. Blend cream cheese until desired consistency and add splenda tspn by tspn at the end, fully incorporated before adding the next until you reached the desired sweetness. Keep in mind, that people who are used to desserts that are sugar-free do not like things quite as sweet as we do! My family is full of diabetics, so we've had a lot of trial and errors. You can also go onto the Splenda website or google diabetic recipes and do a search on frostings/icings. Let me know if you find a good one!!

ape74 Posted 7 Sep 2009 , 5:53pm
post #14 of 16

just a thought:
sorry to interfere. is your friend a diabetic? well, i am and i obviously went to the classes and you are allowed a very small piece of cake with your meal as long as you don't eat it separately as a snack or anything. it can be added to one of your meals and you can substitute it for a carb. it would be considered one of your starchy carbs. just a thought. sorry for hijacking your post with my two cents, lol.

dawncr Posted 7 Sep 2009 , 10:04pm
post #15 of 16

I've been meaning to try this recipe, but I haven't yet, so I can't endorse it. However, the reviews indicate it's pretty good.

http://splenda.allrecipes.com/Recipe/Recipe.aspx?nprid=106806

Also, I've never heard of "black velvet" cake, but it sounds great. Would you use the "black cocoa" (like at King Arthur Flour) for the cocoa in the recipe? Or, do you add some sort of coloring?

I'm not sure why the link above isn't working, but if you go to http://splenda.allrecipes.com and search for "Died and Went to Heaven Chocolate Cake," you'll find it.

SugarFrosted Posted 7 Sep 2009 , 10:23pm
post #16 of 16
Quote:
Originally Posted by ape74

just a thought:
sorry to interfere. is your friend a diabetic? well, i am and i obviously went to the classes and you are allowed a very small piece of cake with your meal as long as you don't eat it separately as a snack or anything. it can be added to one of your meals and you can substitute it for a carb. it would be considered one of your starchy carbs. just a thought. sorry for hijacking your post with my two cents, lol.




Me too, and I agree with your info. My dietician says "it is better to have a tiny bit of the real thing, with a meal, than a big piece of "fake" because your taste buds will know the difference."

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