Jello Inside Cake, Regular Vs. Sugar Free

Baking By LukeRubyJoy Updated 26 Aug 2006 , 12:05am by LukeRubyJoy

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LukeRubyJoy Posted 24 Aug 2006 , 12:36pm
post #1 of 8

There is a strawberry cake from scratch recipe on this site that everyone seems to like. I'm going to make it, and I have all the ingredients ALREADY IN THE HOUSE! YEAH!! BUT, I only have sugar-free jello. Can that be substituted 1:1 for the normal full-o-sugar jello? The weight is different (.3 oz for sf and 3 oz for full-o-sugar). Do you think that matters? I'm thinking it isn't going to be a problem, but if anyone has any experience with this, please impart your wisdom upon me icon_biggrin.gif

Thanks, Sarah

7 replies
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LittleLinda Posted 24 Aug 2006 , 12:55pm
post #2 of 8

Good question! I'd like to know too!

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CakeRN Posted 24 Aug 2006 , 1:08pm
post #3 of 8

If it is mainly for flavor then it should not make a difference. I don't know the recipe though. The sugar does add more moisture to a cake.

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LukeRubyJoy Posted 24 Aug 2006 , 4:54pm
post #4 of 8

Maybe I should add back the other 2.7 oz of sugar, but then it may be too sweet?, because sugar free jello still has sweetener, just artificial...which is pretty sweet itself> I think maybe I will cut the recipe in half and just do 2 6" rounds.....make a baby cake. Any further input would be great.....bump

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LukeRubyJoy Posted 24 Aug 2006 , 5:37pm
post #5 of 8

bumpity bump bump icon_smile.gif

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LittleLinda Posted 25 Aug 2006 , 12:35pm
post #6 of 8

It would most likely be too sweet if you add sugar to the sugar-free jello. In the time it is taking you to get a response, you could have gone to the store and gotten a regular jello! Sounds like nobody knows. It seems if you decrease the powder, the texture of the batter will change.

Maybe you could write to Jell-O!

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LukeRubyJoy Posted 25 Aug 2006 , 4:00pm
post #7 of 8

I used it, it seems to be okay....I'll know more later when we actually eat it. When I have everything at home, it is nice to not go out anymore....especially having to drag out the kids.....for one stupid box of jello. It ends up being way more trouble than it's worth. So, anyway.....I'll post more later. Thanks everyone.

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LukeRubyJoy Posted 26 Aug 2006 , 12:05am
post #8 of 8

Okay...tasted the cake. It seemed pretty good, strawberry without being overwhelming. It seemed kind of dense, but it seems that all my scratch cakes are much more dense than the box mix....I don't think it was too dense. One thing, maybe you seasoned bakers can help me with, the very bottom seemed more dense than the rest of the cake. It wasn't gooey or undercooked, but seemed like maybe something settled to the bottom or something. It wasn't bad, so, just curious what that may have been. Will post a pic later. Thanks.

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