FoodBanter.com - View Single Post - What cakes are ya'll making for Thanksgiving ?

On 17 Nov 2004 12:54:03 -0800, (ItsJoanNotJoAnn)
wrote:

>Siobhan Perricone > wrote in message >. ..
>> On 16 Nov 2004 19:37:26 -0800, (ItsJoanNotJoAnn)
>> wrote:
>>
>> >I don't know what other desserts will be brought to the feast, but I'm
>> >thinking of making a Pumpkin Roll made with Splenda. Anyone tried
>> >using this? It's the regular Splenda, not the Baking Splenda.
>>
>> The reason they have baking splenda now is because using only splenda in
>> baking changes the chemical process significantly. You have to be careful
>> about the recipe you use and make modifications in it so that it'll come
>> out right because the splenda just doesn't react the same way that sugar
>> does when baking. Baked goods made with splenda tend to be less moist, to
>> break more easily, and to not brown, among other things.
>
>So you think I should spring for the Splenda Baking concoction for the
>cake portion of the Pumpkin Roll?? I was going to use the regular
>Splenda for the cream cheese filling.

Yeah, that sounds good. The filling shouldn't be adversely impacted. I use
plain ole splenda in cheesecakes and custard pies without any need to
adjust moisture.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar