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Has anyone made a wasc with Splenda or Equal?

post #1 of 25
9/28/08 at 6:55pm
Thread Starter 
I had a customer ask for a "reduced " sugar cake....I usually use wasc and was wondering how it would turn out if I used a sugar substitute to cut down on the sugar ? The cake is actually for her three year old. I'm going to try the smbc instead of my reguar buttercream. Any suggestions on the smbc? Do they crust? I would appreciate any comments/suggestions ! icon_smile.gif
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post #2 of 25
10/5/08 at 4:45pm
We experimented with this last weekend....I just substituted the Splenda in the place of the sugar, only made 1/2 the recipe. I think it came out pretty well...we are cutting back on the sweet stuff, but really wanted cake! It was not quite as fluffy and tender, but it was good to us.
I don't know about the icings, we ate it with fruit cocktail. icon_smile.gif
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post #3 of 25
10/5/08 at 4:58pm
I know I must sound really stupid(I am new-my excuse) but I cannot work out what recipe the WASC initials stand for. Can someone please let me know. Thankyou in advance
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post #4 of 25
10/5/08 at 5:09pm
white almond sour cream cake. they have the recipe here under the recipe's icon_smile.gif i hear its Fabulous! icon_lol.gificon_biggrin.gif


.............. i know.. i had to wait a while before i found out too hehe icon_lol.gificon_biggrin.gif
i've gone crazy~ but it keeps me from going insane! heheheh
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i've gone crazy~ but it keeps me from going insane! heheheh
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post #5 of 25
10/5/08 at 9:46pm
Thanks GenGren. I have been racking my brains out trying to work out what it was! I will have to give this recipe a go it seems evryone raves about it on the site.
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post #6 of 25
10/6/08 at 3:56am
Decoding CC acronyms:

http://forum.cakecentral.com/cake-decorating-ftopict-2926-.html

Expanded flavors WASC cake recipe:

http://tinyurl.com/2cu8s4

Original WASC cake recipe by kakeladi:

http://forum.cakecentral.com/cake-decorating-ftopict-599677.html

WASC cake recipe on CC:

http://www.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake.html

Chocolate variation of WASC:

http://forum.cakecentral.com/cake-decorating-ftopict-587744-.html

Info on U.S. cake mixes:

http://forum.cakecentral.com/cake-decorating-ftopict-52612-.html

HTH
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post #7 of 25
10/6/08 at 4:05am
Yes if you use the spenda for baking it works out fine.
Tonia LeDoux
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Tonia LeDoux
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post #8 of 25
10/6/08 at 4:29am
Thread Starter 
Thanks for the reply guys. I am going to try the Splenda now.
Did you use the same amount of Splenda that it calls for sugar?
I made some whipped icing that was fabulous. I whipped some heavey cream and just added a small amount of Splenda. It was good! I'm gonna try the Splenda blend ( the 50/50 sugar and Splenda) next time.
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post #9 of 25
10/6/08 at 4:52am
Quote:
Originally Posted by melmusick

I had a customer ask for a "reduced " sugar cake....

The cake is actually for her three year old.
I would appreciate any comments/suggestions ! icon_smile.gif



THE CAKE IS ACTUALLY FOR HER 3 YEAR OLD!!!!!

Obviously I didn't read your post thoroughly the first time. icon_redface.gif But here's my comment: icon_surprised.gificon_eek.gifthumbsdown.gif

I don't know that sugar substitutes are appropriate for such a young child. (I know I wouldn't feed that to my grandkids.)

(A reduced sugar recipe would be one that uses less sugar or other natural sweeteners, not one that is artificially sweetened.)

Rather than making an artificially sweetened cake........

Why not make a healthy smash cake for the toddler and your normal WASC for the guests. (After all cake isn't the main course, and the portions served need only be 1-1/2x2x4.)

Or everyone can have healthy cake. icon_smile.gif

Here's a link to healthy and healthy children's cakes:

http://forum.cakecentral.com/cake-decorating-ftopict-576938-.html

I would definitely check with the customer to see if artificial sweetener is what she had in mind.....

JMHO

HTH
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post #10 of 25
10/6/08 at 5:58am
I am no expert and I have not made any vegan baked goods but I went to a local cake club meeting and we had wonderful instruction in vegan baking. Which was very intriguing and enlightening.

So all that to say I have been using agave in my coffee instead of honey. Agave does not jack up your blood sugar like honey or sugar does. I purchase it in my local Kroger grocery store in the health food section. I really like it.

And if I was gonna do more healthy baking I'd definitely look to this product. I mean for moi I cannot even eat hardly any baked goods anymore so that's a whole 'nuther thread but anyway--check out agave--it's a liquid similar to honey but no blood sugar roller coaster rides.

It's got calories--but the blood sugar thing is more important to me.

So just a more healthful baking thought for you.
 
 

 

 

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post #11 of 25
10/6/08 at 6:21am
I would have to agree with JanH. I do not let my 3 year old have any of the sweetener products. I try to limit them myself, too bad they're the only things that dissolve in iced tea. If I use Splenda in my tea I don't allow her to drink it. If you haven't already you may want to ask just to make sure.

MJ
Mary Jo
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Mary Jo
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post #12 of 25
10/6/08 at 6:43am
I agree with everyone...Most artificial sweetners contain chemicals that can be harmful to young children.I have read that Aspartame actually turns into femaldahide in your body which causes severe body joint pain and a mutiple of other sicknesses.Femaldahide is the chemical they use to enbalm dead bodies!! When I heard that...no more aspartame for me!!
Busy Bakin Kakes For Kids!!!

Mom to Mitchell 11 yrs and Delaney 9 yrs
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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 11 yrs and Delaney 9 yrs
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post #13 of 25
10/6/08 at 6:50am
Can someone fill me in on artificial sweetners and kids? I know that large amounts aren't good - but I use splenda and sweet n low all the time in my tea and let my kids take drinks...
Facebook - Sweet Escapes Bakery
If you fan me I will fan you!
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Facebook - Sweet Escapes Bakery
If you fan me I will fan you!
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post #14 of 25
10/6/08 at 6:53am
I'm honestly not sure of the exact side effects. I know that Splenda is the "safest" since it is actually sugar based and not just a chemical. I just don't let DD have it because you never know what leads to all the cancers and things. Since artificial sweeteners are not necessary(obviously different for people with diabetes and other issues) I figure why risk anything.
Mary Jo
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Mary Jo
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post #15 of 25
10/6/08 at 7:03am
I haven't thoroughly researched this, but this article seems to be fairly representative of the negative effects:

http://www.womentowomen.com/nutritionandweightloss/splenda.aspx

HTH
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