I've been asked to make a cake for a party for a diabetic.

He is the only one, and I know he could make allowances for a piece of cake, but his wife has asked if the cake can be made with stevia or another sugar substitute.

I've never done that and wondered of anyone else has.

For a carved cake I will often use a version of the WASC but I have no problem baking from scratch.  I would also normally use an ABC but it's powdered sugar, so I don't know how that will substitute.  I can make an SMBC if the stevia would behavejust like sugar.

Suggestions anyone?

Thanks

oh shoot i just lost my whole post -- i went to check if you were u.s. or not and forgot i was on the new forum because the old forum would hold your draft but when i came back they were gone -- ruh roh -- anyhow --

no, stevia does not have the volume nor crystalline structure of sugar but it has the sweetness if you buy the right kind -- i use sweet leaf stevia, powder and liquid and their flavored liquids are great --

when i start testing again (i'm loosing weight right now so have to be uber careful of every morsel i eat) i will use stevia for the sweetness and sub in applesauce for the substance of the missing sugar -- i can't think of any sub for the crystal structure though except sugar ha!

i have had good success with baking with truvia which is a sugar and erythritol substance erythritol is a sugar alcohol -- i bake in individual serving sizes and have good success with brownies and molton lava type choco cakes 

fwiw -- lilly's brand choco chips are sweetened with stevia but also have erythritol -- 

http://lilyssweets.com/

oh and the other thing i do is use a lot of fruit in things -- making curds, apple pie, dates, date sugar -- not that that helps for a diabetic but it helps make the lack of body/substance the sugar crystals provide --

there's a thread around here i started about baking with stevia and sugar substitutes so if you try some things please post on there and we can keep track of our progress -- i'll post a link brb

here's the thread about baking with stevia and sugar substitutes --

http://www.cakecentral.com/forum/t/783448/baking-with-stevia-and-non-sugar-sweeteners --

and then here's my little blog -- it has the successes i've had so far mostly with truvia -- 

http://k8memphis.blogspot.com/

it's not super organized but it's not real long either

I'm not really comfortable substituting for the first time on a paid for cake.  And to do this on such a large cake (50 people) when the birthday boy is the only one diabetic, seems chancy.  Like when a vegan couple is getting married and asking you to make a vegan wedding cake for 200 LOL. 

I think in this case I will tell her I can't do it with any idea of certainty. And I don't have the time or money to practice or test right now.  If it means she has someone else make for her, that's fine.  It's someone I work with. 

Thanks for your  input though.

yes exactly -- clients don't usually understand what it takes to perfect a formula so that's why i offer my repertoire -- that's taken me years to perfect --

then if they want something special they pay dearly by the hour plus ingredients and would you believe nobody takes me up on that hahaha -- but as the wife of a diabetic she should have a few clues about the potential such a rich dessert like that could do to a diabetic -- anyhow

best to you

Thanks.  She does.  She bakes with him in mind.  And she has a "trifle" that is reminiscent of a black forest cake she makes.  I think she was hoping for the cake because that must be his favourite.

As a future note, you can make an angel food cake in a shape other than the standard angel food cake pan...

When made well, it has a low carbohydrate amount that most diabetics can easily fit into their diet...

Though, I am at a loss for the icing... 

I meant a low carbohydrate amount compared to a regular cake recipe...