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

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.