|I pose this question as it relates to granulated sugar versus Splenda. I was approoached to do a birthday cake for someone using splenda. I'm always up for trying new things, especially when it may potentially result in a delicious new discovery. I'm even more excited when it may broaden my customer base. With so many people counting carbs, watching their weight or more importantly adhering to a special diet because of a medical condition, a baker/chef stands a good chance of having atleast the occassional customer inquire about goods made with reduced sugar or sugar substitutes right? |
Well anyway, on with my story. I've heard so many times, "Oh Splenda tastes just like sugar - in fact it is sugar!!" Me being the eternal skeptic found that sooo hard to believe, so I tried it..and to those people I say "get outta here!!" It's much much better than those artifical sweeteners, and much healthier I would imagine. But I tried some in my coffee some months back, and according to the package 1 tablespoon Splenda = 1 tablespoon sugar, so then my normal 2 teaspoons of sugar, should equate to 2 teaspoons of splenda for my coffee correct? Well it didn't!! And I noticed some peculiar little fizzy bubbles rising to the top when I spooned that stuff into my mug of coffee. Umm is that normal?? Well, I didn't die after drinking it so I guess I'm safe. Yeah, yeah I'm rambling right?? Sorry..geez
So anyway, I agreed to do the cake of course, but made a point to reiterate that this was a total experiment for me!! I made sure to let them know that if I could not find a recipe on the Splenda website I was going to have to adapt one of my own and "hope it turns out". I immediately got online & diligently scoured the Splenda site, found a recipe for yellow cake & made sure to read all the helpful hints & tips.
I baked the cake Friday afternoon, after 2 trips to the grocery store - 1 to buy buttermilk & Splenda for the cake. The second trip to exchange the Splenda for Splenda Baking Sugar Blend. Yes boys & girls, there are multiple types of Splenda. That little yellow box requires various alterations to your recipes and can not be used in baking something that needs to rise, such as a cake. So I exchanged the itty bitty $4 box of Splenda for the 2lb $7 bag of Splenda Baking Blend. Both quite pricey if u ask me. Anyway, the cake was a sucess from what I've heard thus far. The batter was quite a bit thicker than my "regular" cake batters normally are, and cakes don't rise quite as much with the sugar substitute, so I knew to expect that & didn't freak out at the flatness of my cake thank goodness..lol And I finished the cake off nicely but a buttercreme frosting. Unfortunately, on such short notice I wasn't able to come up with a GOOD recipe for frosting using any type of Splenda..that will be on my to do list..lol
I can't seem to the get photos posted at the moment..I dunno what the problem is. Any suggestions?? I didn't think my html knowledge or my copy & paste skills were that bad..lol