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blacklovelyone
Newbie
Joined: Mar 26, 2009
Posts: 2
Location: Charlotte, North Carolina
Birthday: Nov 30
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 Posted:
Fri Jul 31, 2009 5:57 pm |
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Someone ask me to make a diabetic cake for them. A lemon one. All I thought I had to do was follow the directions on Swans Down Cake Flour box for the 1-2-3-4 Cake. Instead of sugar I used spenda. I thought I would pump it up some so I added lemon instant pudding along with lemon oil for flavoring.I baked it and it was just awful! It did not rise or anything. Itcraked on top and rubbery. And it was not done on the inside. Oh I did use some buttermilk along with the regular milk for recioe because it looked to thick to me. That was batch #1
Batch #2
This time I left out the pudding thinking that was the problem. Well my milk was getting low so I used buttermilk insted. I did not use salt because I used buttermilk..Well the mix looked perfect! I put it in the pans thinking finally. Well low and behold the samething happen.I have no clue what I did wrong.If anyone could tell me what I did wrong I would be so happy.
I took pictures and I will upload them under blacklovelyone. |
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ChimbleySweets
Newbie
Joined: Jul 16, 2009
Posts: 10
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Fri Jul 31, 2009 7:10 pm |
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I don't know what could have caused that, but I've seen cake mixes that are specifically for people who can't have sugar in the grocery store..they're not by the regular cake mixes though, you might have to ask someone where their section with special items like this is.. |
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cookiemom51
Newbie
Joined: Jan 31, 2007
Posts: 15
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Sat Aug 01, 2009 12:46 pm |
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You don't say whether you used Baking Splenda which is a mix of sugar and sweetener developed for use in baking, which would be my first recommendation. Cakes made from scratch for diabetics should be from recipes developed for that purpose, as it would be good to provide information on sugar and carbohydrate content to the recipient. |
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bakingpw
Junior Member
Joined: Aug 25, 2006
Posts: 39
Location: New York
Birthday: Dec 15
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Mon Aug 03, 2009 6:31 pm |
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whenever you use buttermilk, you must use baking soda - or your cake won't turn out. It's an acid reaction. |
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evasmama
Regular Member
Joined: Feb 01, 2008
Posts: 123
Location: Tulsa, OK
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Wed Aug 05, 2009 10:16 pm |
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Baking is not an art. It's a science. Rather than tinkering with an established recipe, try to find one that suits your needs with little or no adjustments. |
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