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Splenda Cake sugar?

post #1 of 5
Thread Starter 
I about dropped to the floor of our commissary today...they actually had something new and I was really surprised icon_surprised.gificon_confused.gificon_eek.gif It said it was for baking, 1/2 the calorie but not 1/2 the taste it said...it showed a cake on the bag....does anyone use it?
post #2 of 5
I've read elsewhere that it's not too bad.
Here's a link to splenda's site for their recipe index: http://www.splenda.com/page.jhtml;jsessionid=LDPIVTDDF1B2OCQPCCFSUYYKB2IIQNSC?id=splenda/recipes/library.inc
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
Reply
post #3 of 5
Thread Starter 
See when I look at products with less sugar and such, and I get it use it, I am very disappointed with the taste..I am one of those people who can tell you which thing is sugar free, and such. I know alot of people who say they cant tell between coke and pepsi and all that....
post #4 of 5
I use regular splenda quite a lot, not the baking kind that is 1/2 sugar. I love it! My diabetic customer's love it. My non-diabetic customers love it. It's just great stuff!!

It's expensive though. My cakes/cheesecakes with splenda are very pricey (almost double in price).
post #5 of 5
I use regular splenda also. There is a taste difference when compared to sugar, but it doesn't have that strong aftertaste that most artificial sweeteners have. The cake & icing I made with it were good with no funny taste.
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