Hi everyone - I've been hooked on Cake Central for about a month now, but this is my first post. I'm new to cakes, and have just received my first request for a cake (for someone other than family)!! They want chocolate with chocolate icing and strawberry filling. The problem is that they want it sugar-free. I have never made a sugar free cake before!! Does anyone have any advice for cakes made with Splenda? Is there a better way to do sugar-free? I would hate to have my first cake be a total disaster!
Thanks in advance!
Teresa
I don't have any advice for you, but I wanted to welcome you to CC.
OMG, I just tried my first sugar free cake today.
This is what I know:
Sugar is necessary in many cake recipes not only for sweetness, but for texture, and is a necessity for rising. A cake made completely with Splenda will not rise, but will look and taste like a sheet of rubber... 
Splenda For Baking is 1/2 sugar, 1/2 Splenda.
Don't add extra eggs.
I ended up finding out that the woman I am making the cake for is just watching her weight, so I went and got 2 50% Less sugar cake mixes from Pillsbury (Made with Splenda), and added 1/2c sour cream, 1/2 box sugar free instant pudding, 2 tsp vanilla, and 1/4 more water. We'll see how it turns out.
There are lots of sugar free and reduced sugar recipes on CC, I made the one with whipping cream, a box of sugar free pudding, and something else, I don't know what it was, Splenda probably.
Good luck, and let me know how it turns out!
look at this web site, and welcome to cc
http://splenda.allrecipes.com/Index/Index.aspx?nodeid=28
I have done the splenda cakes and splenda buttercream. The cake is pretty good although it does not rise as high as a regular cake so I made extra batter for mine. The cakes cooked a lot faster in my oven so you will have to watch them carefully. The Splenda buttercream is pretty good but it does not crust very well. The people I made my baby shower cake for are diabetics and they loved it. You could try a search for diabetic recipes. I have made several of them and have good results.
Hi everyone - just an update - it turned out great!!! I ended up using a low-sugar recipe for the cake instead of going completely sugar free. The icing is sugar-free. (Many thanks to itsacake for the recipes!!!) It rose beautifully and tasted like a brownie. There's a photo in my pictures if you want to see how it turned out.
Thanks again to everyone for your help!!!
Teresa
Would you be willing to post or email me the icing recipe? I have to make cake for 150 for an award ceremony for the governor's office on Wed and 50 of it needs to be for diabetic guests. The last icing recipe I used I just wasn't pleased with. Yours looks great! TIA.
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