Help!!! I Need A Cake For Diabetics!
Decorating By TheCakeGirl87 Updated 15 Jun 2007 , 2:29pm by birdgirl
My Grandparents are celebrating their 60th wedding anniversary on Saturday and I am making a cake for them but my grandmother is diabetic. I would like for her to be able to eat some of the cake to. It really doesnt mater what kind it is as long as it is sugar free and taste good. Thanks for all your help!
sugar free/taste good doesn't normally go together. Most diabetics can have a small amount of sugar. Ask her what her tolerance is.
As a diabetic, I perfer a small portion of something delicious, rather than a larger serving of something less than great.
Is there any way you could use a non-sugar sweetener? As far as I know, splenda can be used in baking... I guess it tastes different to some people, but I really can't tell a difference.
Pillsbury came out with reduced sugar cake mixes but only in two flavors. Try this website, our store doesn't have them yet.
http://www.pillsburybaking.com/prodPromo/cake.aspx
FYI - it isn't just sugar, you know. The flour in the cake is carbs, and that affects blood sugar. I think the advice to make your regular cake is sound (my boyfriend and mom both are diabetic - they eat the "Regular" food but ni small portions and adjust insulin as necessary.
Pillsbury came out with reduced sugar cake mixes but only in two flavors. Try this website, our store doesn't have them yet.
http://www.pillsburybaking.com/prodPromo/cake.aspx
These mixes and frostings are AWESOME. I am very sensitive to the taste of Splenda, or any artificial sweetener, and I recently tried the yellow 50% less sugar mix... it ROCKS. I took it with me to a gathering tonight, to let my friends try it, and every one of them loved it. We all have sweet tooths.
The reason I tried it? both my parents are insulin-dependent diabetics. Mom read the info on the packages, and said that it was fine for both of them. I'm making a bridal shower cake for a friend who's also insulin dependent, and it's perfectly acceptable for her, as well.
Definitely pick one of these mixes up, if your local stores carry them, and test them out. I was VERY pleasantly surprised... they're moist, delicious, and you can't taste the Splenda.
The one caution I would have is that you definitely want to do straight cakes with them. They are a bit more crumbly than regular cakes, and if you have exposed edges (like carved cakes), they like to tear. A good, careful crumb coat takes care of this, though. And if you need to carve it, I'd suggest a poured crumb coat to start with. I had no problem at all when I used the icing tip, instead of just glopping the frosting on like I normally do.
Sorry so long... I am just really jazzed about this product. And no, I don't own stock in it. -grin-
Doni
[quote="JoAnnB"]sugar free/taste good doesn't normally go together.
I agree with JoAnnB. Recently , a client wanted a diabetic cake. First, I tried baking with a sugar substitute called "maltitol", but the cake didn't rise and came out awful. Then I used Splenda and thought it tasted OK but the client didn't like it!
If you go to the "Other Cakes" gallery, scancelpr submitted a recipe for a sugar-free mix. She says it's really good. It's worth trying.
Marie
try the pound cake listed here. It needs to be refrigerated and is best eaten cold but it is very low carb. Ignore the cake-ability ingredient and to compensate increase the almond flour or use wheat gluten flour (it's lo-carb)
I use orange and vanilla extract when I make it, I don't like lemon.
http://www.lowcarbluxury.com/recipes/recipe-cake01.html
There are many diabetic cakes here on Cake Central in the recipes box. Just choose the diabetic cakes category.
Another site that has some: ladycakes.com, under recipes, then cake, then look for the ones that have "D" by them.
My mom is diabetic. I'd like to know which cake you try and if you liked it. I am going to make a cake when she visits me next month.
I also second the Pillsbury less sugar products. The icing is SO tasty, can't tell its low sugar at all!
sugar free/taste good doesn't normally go together. Most diabetics can have a small amount of sugar. Ask her what her tolerance is.
As a diabetic, I perfer a small portion of something delicious, rather than a larger serving of something less than great.
I agree, as a Diabetic you just get use to limiting yourself portion wise from something delicious rather than indulging in something half-there.
Most of the time i try to just cut a little of the sugar down in a recipe by 20-25%, thin out the icing & etc.
BUT dont ever use splenda, for those that aren't diabetic dont understand that horrible subsitute in cooking/baking.
negative on the subsitute !
just a opinion.
i'm pretty sure your grandmother would love you for trying to accommodate her or even have the thought to !
don't cut your fantastic cake short, make it amazing so she can enjoy it just like everyone else.
just not as big of a slice. 
My mom has been a diabetic her whole life and long ago it was no sugar, well of course now they can have sugar, but sugar is not the only source of problems for them. As mentioned flour is a biggy and you have to really read labels anything ending in "ose" is a sugar too. A lot of diabetics count carbs so they can have the regular stuff, but must watch what they eat the rest of the day. I make cupcakes for her nursing home and dialysis center and most of the diabetics remove the frosting and just eat the cake. No one has gone into a coma yet. 
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