Wow!! Just Wow! You'll Never Believe This! (Long)

Decorating By CanadianCakin Updated 17 May 2011 , 1:02am by indydebi

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CanadianCakin Posted 16 May 2011 , 9:21pm
post #1 of 11

So a friend of my brother asked me for my fondant
recipe. She was thinking about getting me to make
her wedding cake but was looking at some recipes and doesn't want
glucose or glycerine added in because she thinks it's REALLY
bad for you.
I explained to her they are both in numerous foods you eat
all the time... Pasta, ice cream, yogurt drinks, rice, fruits, syrup etc.
they are natural and in fact your body actually needs them to
survive! Example: blood glucose levels! Glycerine is used as energy
almost like a carb and actually aids in breaking down fats. It's the backbone
of natural oil/fat molecules in nature!

She insisted since glycerine is in soap I not use it!
I assured her I use food grade glycerine it will not harm anyone!
She said she did some research and asked if I could use
Corn syrup and simple syrup instead. :S
I told her the main ingredient in corn syrup IS glucose!
Simple syrup is REFINED sugar and water so you are better of using
Glucose, that is natural.

I went on to say if you are worried about the nutritional
context I would be more worried about the amount of confectioners sugar used! She said I wad Hoping you could use splenda!

I kindly told her it just will not work!

So she is going to do it herself! Good luck!

I'm seriously blown away! Maybe u
Can make her a celery cake!

10 replies
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YellowBrickRd Posted 16 May 2011 , 9:24pm
post #2 of 11

icon_eek.gif PLEASE let us know what she says the outcome is!!!!! LOL-I tried to simply make sweet tea with spenda and it almost put me down!!!! Bless your tried..

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Tracey2528 Posted 16 May 2011 , 9:31pm
post #3 of 11

I would rather use natural sugar than artificial sweetner. I was watching Dr. Oz on tv not that long ago and he said all those kinds of sweetners are actually worse for you because your body gets addicted to them. Since it's not getting real sugar when it thinks it is, it keeps wanting more to make up for what it's not getting - a little confusing, but I stay away from artificial sweetners now. Good luck to her trying to get splenda to work like confectioners sugar anyways. That fondant will be pretty gritty.

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BlakesCakes Posted 16 May 2011 , 9:53pm
post #4 of 11

Aw, she's just a classic nut job.

Probably turn into a bridezilla for every vendor she deals with--natural fabrics only wedding dress, no leather shoes for the bridesmaids or groomsmen, tofu laden menu for all the unsuspecting guests, .

I'm pretty sick of people who want to inflict their goofy ideas on me. Ask me if I bake that way and if I say NO, just go away.
Find another like-minded worry wort to deal with your phobias and eccentricities and leave me to make my KILLER creations. And for god's sake, don't try to convert me to your way of thinking!!!

And don't even IMPLY that I should willingly change MY recipes to suit YOU!

Off the box,

P.S. Be busy when she calls you 2 days before the wedding, begging you to make something....anything....because her Splenda filled cake with crappy fondant is a disaster......

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Coral3 Posted 16 May 2011 , 10:13pm
post #5 of 11

Great that she's going to make it herself, now you don't have to be responsible for something that will likely turn out really awful...I mean really, are any of the guests actually going to want to eat that cake?!

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LoveMeSomeCake615 Posted 16 May 2011 , 10:36pm
post #6 of 11

Splenda in fondant?!??! icon_rolleyes.gif

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Norasmom Posted 16 May 2011 , 10:36pm
post #7 of 11

Cakes are about SUGAR! Yum. I can't even imagine dealing with splenda in a cake, although I did see a boxed mix at the store today that was sugar-free.

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abra526 Posted 16 May 2011 , 10:59pm
post #8 of 11

The boxed mixes that are reduced sugar and sugar free aren't too bad. I made one a while back for my husband's grandpa who is a very sensitive diabetic. I used the yellow sugar free from pillsbury and used diet 7up in place of the oil and eggs, then frosted it with sugar free cool whip. It was a huge hit at the party. I have family members still asking me for my secret recipe!
I cannot, however, imagine making fondant with Splenda. That just seems absurd!

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kakeladi Posted 16 May 2011 , 11:16pm
post #9 of 11

Who was the lady who pushed everyone into easing healthy/ vegetarian? She died but I do remember that a big story was in the papers about how "even she had b'day cake - nothing wrong with having a *tiny sliver* of cake on special occasions".

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costumeczar Posted 17 May 2011 , 12:44am
post #10 of 11


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indydebi Posted 17 May 2011 , 1:02am
post #11 of 11

"oil" is used in my car.
"oil" is used to fry my french fries.
Not exactly the same thing either!

Agree with the above post: what a nut job!

and yes, I also want to see a pic of her cake! icon_lol.gif

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