Sugar Free Cream Cheese Icing Disaster..
Decorating By ATL_Cakes Updated 21 Sep 2009 , 5:52pm by ATL_Cakes
So, I used the sugar free icing recipe off here for a cake that I'm doing for Monday. The cake is the yellow Pillsbury Splenda cake and I used Sugar Free Chocolate Pudding for the layers. I made the cake yesterday afternoon.
I took a look at the cake today, and the top has cracked and turned yellow, ugh. I took off all the icing because it was "rubberish" to the touch. Once I peeled that off, the cake was super moist. I'm going to let it stay in the fridge because the pudding dams are made up of the same icing and I don't want it go bad(it has cream cheese and whipping cream in the icing recipe).
Is there any solution to my super "moist" cake? Or just re-frost it tomorrow and be done with it? Its for a co-worker of mine that has diabetes. That's why I'm using the Splenda and not the traditional BC icing.
Thanks! 
So, I used the sugar free icing recipe off here for a cake that I'm doing for Monday. The cake is the yellow Pillsbury Splenda cake and I used Sugar Free Chocolate Pudding for the layers. I made the cake yesterday afternoon.
I took a look at the cake today, and the top has cracked and turned yellow, ugh. I took off all the icing because it was "rubberish" to the touch. Once I peeled that off, the cake was super moist. I'm going to let it stay in the fridge because the pudding dams are made up of the same icing and I don't want it go bad(it has cream cheese and whipping cream in the icing recipe).
Is there any solution to my super "moist" cake? Or just re-frost it tomorrow and be done with it? Its for a co-worker of mine that has diabetes. That's why I'm using the Splenda and not the traditional BC icing.
Thanks!
You can make a decent icing using a sugar free pudding mix, such as cheesecake or chocolate and 1 1/2 cups whipping cream. Just mix it like you would when making pudding, but be sure to mix on low so that you don't fill it with air bubbles.
It's like a thick mousse but spreads easy and holds up well. This was adapted from a filling recipe a friend gave me.....for the filling use 2 cups whipping cream and a box of regular pudding mix.
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