Warning About Pure Almond Extract And Nutmeg

Decorating By JodieF Updated 29 Jan 2007 , 5:31pm by susanscakebabies

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Loucinda Posted 28 Jan 2007 , 7:21pm
post #31 of 36

Yes, each flavor of cake has it's own standard list of ingredients. I put it at the bottom of each one. (already saved on my computer, I just print them out!)

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susanscakebabies Posted 28 Jan 2007 , 8:11pm
post #32 of 36

Great idea. Thanks for the help/advise. I am going to have to do that up.

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jmt1714 Posted 28 Jan 2007 , 8:32pm
post #33 of 36
Quote:
Originally Posted by lsawyer

A few days later, Linda told me that the cake was the best sugar-free cake she had ever had! She took the left-overs home and gave some to her DIABETIC sister (since it was "sugar-free"!!!)!! Her sister went to town on that "sugar-free" cake!! OMG! I about died!! I told Linda that something got lost in the translation--it was not a sugar-free cake! Her sister could have died!!!




Eating sugar isn't deadly for a diabetic. The volume and nature of food are taken into consideration when determning the amount of insulin and/or exercise needed. And anyone who has the disease knows that just b/c something is sugar-free doesn't mean it is a free food. all carbs have to be considered, not just the sugars. Her sister knew it was cake, and would also know she'd have to account for it. Carbs are broken down by the body into sugars.

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acookieobsession Posted 29 Jan 2007 , 2:45pm
post #34 of 36

I follow the natioanl guidelines for food labeling. Everything I make comes with and ingredients label. They are listed in order of weight (largest to smallest). Eacha nd every ingredient is listed. Even the sub ingredients in them. For example flour is not just flour and powdered sugar is not just powdered sugar. Those extra ingredients are listed in quotes directly following the main ingredients. Then at teh bottom of the list I have Contains: Eggs, Trees nuts, etc And then below that Processed in a facility that processes : Tree nuts and peanuts.

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karensjustdessert Posted 29 Jan 2007 , 2:57pm
post #35 of 36

My son is allergic to tree nuts, so I bake as if everyone is allergic to them. If someone asks for a product that contains a tree nut or one of its derivatives, I am accomodating, and will make it for them.

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susanscakebabies Posted 29 Jan 2007 , 5:31pm
post #36 of 36
Quote:
Originally Posted by acookieobsession

I follow the natioanl guidelines for food labeling. Everything I make comes with and ingredients label. They are listed in order of weight (largest to smallest). Eacha nd every ingredient is listed. Even the sub ingredients in them. For example flour is not just flour and powdered sugar is not just powdered sugar. Those extra ingredients are listed in quotes directly following the main ingredients. Then at teh bottom of the list I have Contains: Eggs, Trees nuts, etc And then below that Processed in a facility that processes : Tree nuts and peanuts.




Thanks that helps figure out the best way to do the list. Appreciate the detail. thumbs_up.gif

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