I got my first order for a cake that a diabetic could eat. Actually, my dad who is also diabetic has suggested that I make a low carb cake but I have just not gotten around to it, until now! I definitely learned a lot! The end result turned out nice I think and they were quite happy with their cake! That is what matters, right!
I substituted whole wheat flour for regular white flour, egg beaters for whole eggs, and of course Splenda for the sugar. It definitely changes the consistency and the density of the cake! The recipe I came up with was a Butter Almond cake. It was quite yummy.
For the frosting I used my regular buttercream recipe and substituted the powdered sugar for splenda. The consistency of the frosting was much runnier but still managed to coat the cake and stay in place. I also found out that Splenda does not hold the color like powdered sugar. I used massive amounts of red and I still ended up with pink. Another thing I learned is to not breathe in directly over the open bag of splenda while scooping it because it gets inhaled quite easily!
I was thankful for the learning experience! I also tried out a low carb peanut butter frosting on the same cake and let my dad sample that! My dad was the brave soul who did all of the sampling on the trial runs! Thanks Dad!
No comments:
Post a Comment