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Splenda and Sugar Free Cakes
Amy Question:
I have a question about baking with Splenda. I have an at home cake business and just received an order where the customer would like a sugar free cake. She wants a carrot cake (1/4 sheet pan) with cream cheese frosting. I was reading all the information about Splenda on the Splenda website but thought perhaps I could spare myself a lot of experimenting and some money by asking - does anyone have tips for making a great sugar free carrot cake and sugar free cream cheese frosting?
Thanks so much for your time. As always, thank you for your wonderful recipes and helpful advice in your books.
Rose Reply:
what follows is a short piece on splenda that i wrote for fine cooking magazine a few years ago. i hope it helps. i know it won’t answer your question about a sugar free recipe for these cakes but perhaps another blogger might have a recipe to offer.
My philosophy regarding sugar substitutes is that there is nothing like the real thing sweetie! As a general principal, it is better to have a small piece of something wonderful than a larger compromised portion. But when it comes to specific physical intolerances such as diabetes, there can be a valid case for sugar substitutes.
The problem with “sugar substitutes” is potential compromise of flavor and texture. Of all the sugar substitutes, Splenda, however, comes closest to sugar in both, constituting a significant culinary breakthrough. In industry, it has dramatically improved the flavor of many commercial products that require sweetener.
Because Splenda’s flavor is so close to that of refined cane sugar, it makes an ideal substitute in a wide range of desserts where a precise crystalline structure is not essential, such as all manner of custards including ice cream (though sorbet will be less creamy), pastry creams, buttercreams, mousses, cheesecake, and even biscuits for short cake. But as in all substitutions, though it may be acceptable it is not identical. Sauces and custards may not be as thick and will probably cook slightly faster.
In traditional layer and sponge cakes, however, where the crystalline structure is needed for aeration, Splenda falls short because it will not result in the same volume. It will also not provide the moisture retentiveness and tenderness.
But wouldn’t you rather have a wonderful slice of banana cream pie than a less than perfect piece of cake?
For tips regarding cooking and baking with Splenda refer to their website: www.splenda.com
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Comments
I love Rose's carrot cake from the Cake Bible, it is unique, and you must serve it at room temperature if yet slightly warm even better!
Reply to this Posted by: Hector | September 27, 2008 1:30 AM #
Hi,
I spoke to my husband about it and he said that people can be infected and not know it. I have never seen a message like this before from my computer but we have pretty stringent anti-spyware software as my husband is very cautious.
I hope you can find out what the problem is because I was looking forward to seeing your cakes!
Reply to this Posted by: Anonymous | September 26, 2008 3:08 PM #
I did not mean to post any information that was collecting personal information. I apologize and looking at what is causing the collecting of personal information on my family tree website.
Reply to this Posted by: Kathy | September 26, 2008 2:31 PM #
Just to let everyone know that the website kmsdove.com was blocked by my computer as an attack site that will try to steal private information.
Reply to this Posted by: Anonymous | September 26, 2008 10:38 AM #
I sell cakes however I do bake with Splenda. I have some pictures of my cakes that I am in the process of posting on my website kmsdove.com. I recently took up cake decorating so have added this to my skillset.
Reply to this Posted by: Kathy | September 26, 2008 10:03 AM #
Yes exactly. Splenda Sugar and Brown Sugar have some sugar in it. Some people are more sensitive than others. My husband eats less servings if I make something with Splenda. He is Hypoglycemic. It does depend on the individual.
Reply to this Posted by: Kathy | September 26, 2008 10:00 AM #
there's hardly a book store in the country that doesn't carry it and of course amazon.
thanks for asking.
Reply to this Posted by: rose levy beranbaum | September 24, 2008 4:42 PM #
where do I find the cake bible? I would like the recipe for carrot cake asap, please.
Reply to this Posted by: cynthia piascik | September 24, 2008 3:47 PM #
Whey Low is NOT a sugar-free substitute. If you look at the ingrediants of this "natural blend" it includes table sugar, another name for white cane sugar! But it is a much healthier alternative to straight sugar.
Reply to this Posted by: Dianne | September 21, 2008 2:57 AM #
could you post the carrot cake redipe
Reply to this Posted by: frances | September 11, 2008 6:59 PM #
yes--it's in the cake bible--made with honey!
Reply to this Posted by: Rose Levy Beranbaum | August 8, 2008 3:20 PM #
can I have that sugar free carrot cake recipe...thanks, kathy
Reply to this Posted by: kathy | August 7, 2008 7:06 PM #
I have a great carrot cake recipe and icing using splenda. I have experimented and carrot cake works best with Splenda because of the moisture from the carrots. I have made it for others and they don't believe me when I tell them it is sugar free. I will post later since it is late.
Reply to this Posted by: Kathy Schneider | April 10, 2008 11:31 PM #
hey just to let you all know, splenda brown is NOT sugar free... it is half brown sugar half splenda. There is much confusion with this product and many people have run into problems thinking it is. I have many diabetic family members and I have found that if you are going to bake with splenda it is best to do a 1 part sugar to 2 parts splenda - having some sugar helps to keep the taste and texture good. I just make sure that they know it isn't sugar-free but reduce serving sizes. I have also found that using applesauce instead of butter for many recipes is much safer than adding the sugar and the fat altogether as far as safely reducing sugar and fat (many diabetics also have cholesteral problems too) at the same time while maintaining the best texture! As for splenda being "okay for diabetics" that is a very controversial topic. Some studies have shown that it actually raises blood sugars. 1 member of my family is fine with splenda but my mother on the other hand has blood sugar problems from it but is fine with agave nectar which is like honey but made from agave cactus (another good sugar substitute). The agave nectar can be used just like honey and it is much lower glycemic index making blood sugars raise minimally in comparison. It really is dependent on the person. My point is for one person splenda may be great but for another it may be a bad thing causing sugars to spike. The key is substituting minimally until you find a sugar substitute or combination that works for that person by making sure they monitor their sugar levels closely by testing before and after eating the baked good and correcting from there by pairing down and eliminating imposing ingredients until you find the right combination. It can be a tedious task but I keep many notes and refer to them when I am baking for diabetic family. But you must let them know when you are using splenda baking blend. Many diabetics run into the problem that "sugar free" means oh I can eat 3 servings which isn't the issue as we all know anything you eat raises blood sugars somewhat so please be aware of this when cooking for diabetics and let them know! The last thing you want is for someone to go into a diabetic coma because you didn't provide all the info. Remember though, when in doubt test, test, test!
Reply to this Posted by: tawnie | March 10, 2008 2:31 PM #
right!
Reply to this Posted by: Rose Levy Beranbaum | January 4, 2008 9:04 AM #
Thanks for your advice Rose! I'll try pg 35 as a vanilla cupcake. If I substitute the 4 yolks for 2 whole eggs, I'll keep it at 74gms right? The eggs here weigh about 56gms each (without shells). So I'll remove the extra whites and keep them to 74gms right? Thank you again!
Reply to this Posted by: Jane | January 4, 2008 7:21 AM #
I love the sourcream buttercake. It is amazingly delicious!
Reply to this Posted by: Bill | January 2, 2008 2:54 PM #
you're a good baker! some ppl find the domingo dry bc they overbake it!
try the sourcream butter cake on page 35 or if you want to play with a vanilla domingo try substituting 4 yolks for the 2 whole eggs but make sure to weigh or measure them as yolks these days can really vary in size. and do report back!
Reply to this Posted by: Rose Levy Beranbaum | January 2, 2008 2:22 PM #
Hi Rose.
I bought your book and has been baking some recipes from the Cake Bible. I love the Chocolate Domingo Cake as it remains moist even after a few days. I used it to bake cupcakes and everybody who tries it just have good comments on it. However, when I tried to use it to bake a vanilla version, substituting the amount of cocoa powder for the cake flour, and add in vanilla essence, it does not have the moist taste. Why is it so? Which recipe in your book can I use it as vanilla cupcakes? Appreciate your kind advice. Thank you.
Reply to this Posted by: Jane | January 2, 2008 1:51 AM #
If you're looking for a sugar substitute in baking, look at Whey Low. I've been sugar free for the past 10 years, and this is my sugar substitute of choice. http://www.wheylow.com/Default.asp
It's all natural (from whey, obviously), has some calories but 75% less than sugar, and doesn't spike my glucose level. Even my hubby, who does not have diabetes, likes my whey low baked goods - no aftertaste, as there can be if you use more than 1/4 cup of Splenda in anything. They have a brown sugar version that I really appreciate this time of year!
Reply to this Posted by: Maffy | October 25, 2007 3:40 PM #
ibuy suar free gluten free carrot cakes and german chocolate cakes from a bakery that specicalizes in diabetic .and they are awsome.i just made a lazy daisy oatmeal cake sugar free & gluten free with splenda
and it is delicious. made with splenda & splenda brown sugar for broiled frosting.
Reply to this Posted by: beverly king | October 10, 2007 2:08 PM #
great! thanks for the tip! i assume they can be defrosted in the fridge overnight?
Reply to this Posted by: chrissy | June 19, 2007 8:24 AM #
the egg whites should be just fine if refrigerated for a few days. if you're not planning to use them soon freeze them as they keep as long as a year and even longer in a good freezer.
Reply to this Posted by: Rose Levy Beranbaum | June 19, 2007 8:21 AM #
I just made your vanilla ice cream from the cake bible, and it was, by far, the creamiest and best tasting ice cream i have ever had! (and i left out the vodka!)
but now i have a question... are the egg whites still okay to use? they have been in my fridge for 2 days. how long will they last?
thanks!
Reply to this Posted by: Chrissy | June 19, 2007 8:08 AM #
There is a great sugar-free recipe for carrot cake at the back of the novel Eat Cake! by Jeanne Ray. It uses honey instead of sugar, and because there is no artificial sweetener, it tastes great! I don't have an icing recipe that's sugar-free, though. Hope this helps.
Reply to this Posted by: Elizabeth | May 27, 2007 2:24 PM #
Mace is the spice that gives Animal Crackers their unique flavor.
Reply to this Posted by: Fran | May 10, 2007 12:48 PM #
I need a spice cake recipe for a diabetic friend who can have Splenda. Any thoughts? I need it right away. Shall start playing the meantime. How about a carmel burnt sugar type frosting--any one play with Splenda Brown Sugar? Thanks for any help you have.
Reply to this Posted by: azcakelady | May 9, 2007 8:00 PM #
I know that Public Super Markets have sugar free cakes and are really good, I have had chocolate and yellow cakes but I am not sure that they would have carrot cake.
wouldn't hurt to try
Reply to this Posted by: Joan Colclasure Crestview Fl 32539 | May 8, 2007 8:17 AM #
do you sell sugarfree carrot cake or let me know where I can buy one from?
Reply to this Posted by: shrimr rajangam | April 29, 2007 2:34 PM #
For some reason I can always tell when a cake doesn't have real sugar! lol!
Reply to this Posted by: Info Product Creation Exposed | April 29, 2007 12:05 AM #
I just made the White Velvet Butter Cake using Splenda, and my advice is....DON'T!
The cakes really didn't rise at all. The taste is good, but the height is just not there.
Reply to this Posted by: Lori | March 16, 2007 10:35 AM #
going back to mace for a moment: my husband tells me that it is indeed the same thing that is used for defense! well this is not surprising as hot pepper spray is used to keep deer from eating the shrubbery!
Reply to this Posted by: Rose Levy Beranbaum | December 31, 2006 10:16 AM #
this is great to be able to make some sugar free cakes and cookies i am a diebetic i love to be able to make myself some sweets i bake with splend its great keep up the good work thank you
Reply to this Posted by: elizabeth | December 31, 2006 10:04 AM #
yes--you're right. it's been corrected in the current 4th printing.
Reply to this Posted by: Rose Levy Beranbaum | November 22, 2006 7:31 PM #
Errata: The ingredients for the Chocolate Cream Pie recipe in The Pie and Pastry Bible lists 3 cups of milk, divided. 1/4 cup of milk is mixed with the cornstarch, cocoa and eggs. The next paragraph calls for "the remaining 3 3/4 cups milk." This should instead call for "the remaining 2 3/4 cups milk, " right?
Reply to this Posted by: DLG | November 22, 2006 6:37 PM #
well it's certainly not the stuff that people spray on would be attackers! i always thought it was an unfortunate name for a spice but actually mace called for in a desert recipe is the powdered lacey red outer covering of a nutmeg. while the nutmeg 'seed'is quite mild, the mace is very intensely pungeantso a little goes a long way as an accent.you should be able to find it together with other spices. there really isn't a substitute.
Reply to this Posted by: Rose Levy Beranbaum | October 8, 2006 9:15 AM #
I have a couple of cake recipes that call for an ingredient called mace. What is it and can I use a substitute if I can't locate it?
Reply to this Posted by: Terry Ann | October 8, 2006 8:53 AM #