I was asked to make a cake for a friend's father and looked for a recipe that I could substitute Splenda as the 'birthday boy' had just been diagnosed as diabetic. So the icing was French Buttercream... I told her explicitly that the cake had to be kept refrigerated because of the high butter content of the icing. She failed to tell me that she was driving 30 miles to a restaurant with the top down on her car. The cake was made with Splenda also and the cake and the icing both tasted great when I made it. But because of the heat, the icing was pretty foul by the time it was served at the restaurant (where it was not refrigerated when she arrived - and this was an expensive restaurant where the meal before dessert lasts at least an hour and a half) and she has been telling our neighbors that my cakes taste awful! I was so upset when I found out what she was saying! How do you make people understand that they have to follow your directions about storing a cake especially when they ask for something special like a diabetic cake?
post #1 of 10
7/21/05 at 6:19pm