Originally Posted by wendysue
Also, I've learned through research that you can't even make a sugar free cake. The substitutes don't have the same structure as sugar and don't bake right. I don't know anything about the products on this website, but it's a good point that substitutes and products high in carbs are still likely to effect blood sugar.
You're right- you've had people disagree with you here. And 'we' still do. Just because you couldn't find a viable alternative to sugar in cakes doesn't mean one doesn't exist. You just didn't look hard enough.
It's not like we're debating the existence of UFOs here. Every day, thousands of people, myself included, are baking with ingredients that provide both the taste/sweetness AND the textural qualities of sugar. For instance, earlier in this thread Homemaluhia mentions maltitol. Maltitol is a perfectly viable option for diabetics wishing to control their blood sugar but who still wish to produce cakes that have the right texture/structural integrity/moistness. One of many.
There's more at stake than me being right and you being wrong. There's diabetics, who, upon reading your posts, may decide to stay clear of cake because they're under the misconception that a decent cake can't be produced without sugar. That would be a huge tragedy. If you want to deprive yourself/your clients of phenomenal sugar free cakes, be my guest, but the members of this forum deserved a more informed/better researched opinion.
Splenda will not provide the necessary texture to cake. That's a rock solid fact that I'm sure we both agree upon. You have to look beyond splenda, though- that's where the caking baking magic lies.