My boyfriend is a type 1 diabetic and usually isnt able to eat any of the cakes I make. Can I substitute Spenda or something similar in most recipes?
TIA!
You should check out the Splenda website for recipes. You can sub Splenda in some recipes, but usually you need to use less than the recipes requires- 1 cup sugar = 3/4 cup Splenda.
For icing, forget it. The best tasting option is Whipped cream sweeted with Splenda.
I'm not sure of all the difference between type 1 & 2...but my dad has type 2 and he can't have a lot of carbs. His biggest problem with cake is not only the sugar, but also the flour. You might check out a diabetic site for recipes. http://www.dlife.com is pretty good.
Shelbur - Thanks for the site. I have family that is diabetic also. We serve angel food cake and fruit at every function. It is always the first to go. I can't say I like splenda in my food either. With our family, it is type 2 for the most part. They can have the cake only if they have planned for it all day and have a small portion.
I can tell u, as a type 1 diabetic, myself, that the best thing he can do is to just COUNT HIS CARBS. I just made a cake last week, where there were a few diabetics in the family, so, the girl requested that I add less sugar to the cake and do the normal bc icing and decos. So, I only used half the amt of sugar required in the cake part, and did the rest regular, and the whole family loved it! I HATE splenda, myself, sorry. So, if I could save on a carb or two, better for me. HTH! 
reducing the sugar isn't the only issue - as imnamor95 pointed out, the issue is the total carbs as well. My boyfriend and mom are diabetic (he's type I, she's Typpe II). they rarely eat cake, but when they do it is regular cake and they adjust their diet/insulin accordingly. Having cake on a regular basis isn't good for any of us (I know, it sounds like blasphemy). Treats every so often is fine for almost anyone. I wouldn't push cake on anyone - if he wants it he'll know how to adjust for it.
I've been really researching this stuff. Splenda is for the most part not good for diabetics like people think. It's the way it is metabolised. Organic sugar and flour and real butter is way better on the system. The Best is Stevia ( a total natural sweetner at health food store) The trouble is how much. One fingure nail full is equal to a table spoon.
In my baking trials only use 1/2 organic flour and 1/2 regular I don't know why yet but cookies are crumblly. On line cake have weird stuff I think lower sugar and more organic and having them prepair for extra carbs that day would be worth it. Hope this helps.
Hi, I'm very new to this forum and it looks terrific!
Wanted to say here that I also use stevia and have cooked with it too. My husband has borderline diabetes and we use only stevia for sweetening as we dont' want chemicals and anything artifical in our diets if we can help it.
I've also used organic sugar and prefer it to white sugar. I tried spenda for cookies but hated the texture and the taste.
Stevia also comes in flavors that make it great for coffee, for sweetening a fruit desert, etc.
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