I know this subject has been broached before, but thought maybe I could turn a few lightbulbs on (hopefully).
I just got a call tonite for a sr church function for the 11th, but they are in need of a small double layer 8" round cake for about 15 people who are diabetic. Does anyone have a tried and tested true recipe for a cake/icing? I would greatly appreciate any help.
Now I am off to see if Splenda has anything...but not holding my breath.
Thanks everyone!!!
Have you checked the recipes section? Maybe there's a few there - you could even pm the person/people who posted them to ask questions. Also, there is a sweetener called stevia that is more natural than splenda - you might check it out and see if you can bake with it! (I know several people in my family can't tolerate splenda very well - won't say what happens, but will just say it "upsets" their systems!)
http://forum.cakecentral.com/cake_recipe-1980-Diabetic-Icing.html
I have used this icing successfully...and it tastes pretty good. As far as the cakes go...I have used the mixes made by sweet n low. They sell them in the diet section at the grocery store (here Kroger). Just be ware that you made need two of them...they make about 1/2 as much (or a little less) than a reg. mix.
HTH!
I bake for diabetics, and I use fructose in place of sugar (using 1/3-1/2 less as fructose is sweeter) and whole wheat pastry flour in place of white flour (to lower the net carbs) - I've converted a lot of basic recipes just using those basic replacements.
For icing - I typically use whipped cream sweetened with fructose and vanilla (or other flavor).
Check out www.ladycakes.com In the recipe section she has quite a few diabetic cake, filling, & icing recipes. Good luck and let us know how it turns out!
You have to be careful with Stevia, it can put off a funky flavor (bitter) and it's questionable as to it's safety. My mom is diabetic and used to use stevia and has now switched. I recently read an article, and darn if I can find it but the basis of it was with its potential drawbacks, limited availability, bitter or licorice aftertaste, and various replacemnents available, why bother? Actually, one of the popular sugar replacements can not be heated because it puts off chemicals, but I forget which that is..Where is that article?! (Edited to add: found it, its Equal and it makes formaldehyde.)
This is from the Stevia site itself.
>In September of 1995, the FDA revised its import alert to allow Stevia and its extracts to be imported as a food supplement but not as a sweetener. Yet, it defines Stevia as an unapproved food additive, not affirmed as GRAS (Generally Recognized as Safe) in the United States. The following is a portion of this revised alert:
"If Stevia is to be used in a dietary supplement for a technical effect, such as use as a sweetener or flavoring agent, and is labeled as such, it is considered an unsafe food additive. However, in the absence of labeling specifying that stevia is being or will be used for technical effect, use of stevia as a dietary ingredient in a dietary supplement is not subject to the food additive provisions of FD & C ACT."
I've heard great things about Blue Agave Nectar. I'm going to buy some soon and experiment with it.
Quote by @%username% on %date%
%body%