I am getting married in May. I, along with both sets of parents, am
diabetic.

Does anybody have any good diabetic cake recipes? How about icing?
The only experience I have with diabetic icing is that it's too fluffy
to decorate with. There may be other recipes out there.

Any help will be appreciated.

Thanks,

Lori

"Lori" > wrote in message
...
>
> I am getting married in May. I, along with both sets of parents, am
> diabetic.
>
> Does anybody have any good diabetic cake recipes? How about icing?
> The only experience I have with diabetic icing is that it's too fluffy
> to decorate with. There may be other recipes out there.
>
> Any help will be appreciated.

I don't have any recipes. I would suggest asking in a newsgroup that deals
with diabetes and/or nutritional issues. As for the icing, you can use a
fluffy icing for the body of the cake and then decorate with fresh flowers.
If you want to pipe borders, you could use royal frosting. Unless you get
carried away, there shouldn't be that much frosting in a simple top and
bottom border and you could always just leave that on the plate. Plenty of
people scrape off the frosting and just eat the cake. I'm hesitant to
mention this as I wouldn't want this on MY wedding cake, but you might
consider a product called "Bettercream" by Rich's. It is available at cake
decorating stores and at GFS Marketplace. It is a non-dairy, whipped
frosting with a formulation similar to coffee creamer. It can be piped into
simple shapes. Not being diabetic, I don't know if it would meet your
needs. Here are a couple of links:
http://richs.com/bakerydeli_products_1.asp
http://www.geocities.com/Wellesley/V...owercakes.html

>>Does anybody have any good diabetic cake recipes? How about icing?
The only experience I have with diabetic icing is that it's too fluffy
to decorate with. There may be other recipes out there.


Here's a recipe I got back when I was teaching cake decorating, but I can't
vouch for the taste:

DIABETIC ICING RECIPE:

16 oz. cream cheese 1/3 c. honey

2 TBSP. butter 1 pkg. Instant sugar
free pudding

2 TBSP. vanilla 2 egg whites



Beat first three ingredients until creamy. Add honey and beat 3 minutes
more. Add pudding. Fold in egg whites, beaten stiff and mix thoroughly.

"LMW" > wrote in message
...
> >>Does anybody have any good diabetic cake recipes? How about icing?
> The only experience I have with diabetic icing is that it's too fluffy
> to decorate with. There may be other recipes out there.
>
>
> Here's a recipe I got back when I was teaching cake decorating, but I
can't
> vouch for the taste:
>
> DIABETIC ICING RECIPE:
>
> 16 oz. cream cheese 1/3 c. honey
>
> 2 TBSP. butter 1 pkg. Instant sugar
> free pudding
>
> 2 TBSP. vanilla 2 egg whites
>
>
>
> Beat first three ingredients until creamy. Add honey and beat 3 minutes
> more. Add pudding. Fold in egg whites, beaten stiff and mix thoroughly.
>
>

What is "instant sugar?"

On Wed, 07 Jan 2004 03:15:47 GMT, "Vox Humana" >
wrote:

>What is "instant sugar?"

I think it should read like this:

16 oz. cream cheese
1/3 c. honey
2 TBSP. butter
1 pkg. Instant sugar free pudding
2 TBSP. vanilla
2 egg whites


Many thanks for the replies. I've considered cheesecake, but would
prefer a more traditional one if I can. I did a Google search after I
posted the request (duh, why didn't I do that first?), and found the
following recipe. It looks like it will work fairly well. I'm going
to make the cake and both icings when I get the time and see which one
tastes better.

Thanks again!

Lori



Diabetic Wedding Cake Recipe

Ingredients:
***CAKE***
1/2 cup corn oil margarine, softened
1 cup fructose
2 whole eggs
1 tsp Vanilla
3 cup cake flour
4 tsp baking powder
1/2 tsp salt, (optional)
1 cup skim milk
3 egg whites
***FROSTING***
8 oz Neufchatel cheese, room temperature
4 packets Equal
2 tbsp nonfat milk
1/2 tsp vanilla extract or lemon juice
food coloring, (optional)

Preparation:
For cake, preheat oven to 350 degrees. Spray two 8 or 9-inch cake
layer pans with nonstick spray.

Cream together corn oil margarine and fructose until fluffy. Add the 2
whole eggs and mix well. Add vanilla. In another bowl mix flour,
baking powder, and salt. Alternately add flour and milk to batter,
making sure to mix well between additions.

Beat egg whites until stiff but not dry. Fold egg whites into batter
and pour into prepared cake pans. Bake 20 to 25 minutes; don't
overbake as cake will become dry.

Cool on racks for 10 minutes, then turn layers out of pans and
continue cooling on racks.

For frosting, whip thoroughly cream cheese and milk. Add Equal. Mix
again. Add vanilla (or lemon juice) and whip or beat until very
smooth. Add one or more food colors as desired. Refrigerate frosting.

When cake is cooled, frost between layers and on top.

NUTRITION for frosted cake: One serving (1/16 recipe) = 1 1/2 Starch/
Bread Exchange, 3 Fat Exchanges; 243 calories; 24 gm carbohydrates; 6
gm protein; 13 gm fat.

"Lori" > wrote in message
news
> On Wed, 07 Jan 2004 03:15:47 GMT, "Vox Humana" >
> wrote:
>
> Many thanks for the replies. I've considered cheesecake, but would
> prefer a more traditional one if I can. I did a Google search after I
> posted the request (duh, why didn't I do that first?), and found the
> following recipe. It looks like it will work fairly well. I'm going
> to make the cake and both icings when I get the time and see which one
> tastes better.
>
> Thanks again!
>
> Lori
>
>
>
> Diabetic Wedding Cake Recipe
>
> Ingredients:
> ***CAKE***
> 1/2 cup corn oil margarine, softened
> 1 cup fructose
> 2 whole eggs
> 1 tsp Vanilla
> 3 cup cake flour
> 4 tsp baking powder
> 1/2 tsp salt, (optional)
> 1 cup skim milk
> 3 egg whites
> ***FROSTING***
> 8 oz Neufchatel cheese, room temperature
> 4 packets Equal
> 2 tbsp nonfat milk
> 1/2 tsp vanilla extract or lemon juice
> food coloring, (optional)

I haven't done the math, but this doesn't look much different from any
regular cake. Couldn't you just eat a small piece of regular cake? I think
I would be looking for a cake with Splenda or some other sugar alternative
rather than fructose.

On Wed, 07 Jan 2004 03:38:44 GMT, "Vox Humana" >
wrote:

> haven't done the math, but this doesn't look much different from any
>regular cake. Couldn't you just eat a small piece of regular cake? I think
>I would be looking for a cake with Splenda or some other sugar alternative
>rather than fructose.

I probably will use Splenda instead of fructose. It's my sweetener of
choice. The recipes usually aren't much different, although most of
them try to lighten up on the fat along with the sugar.

I could eat a small piece of regular cake and get away with it. There
are some others who will be there who are much more sensitive to sugar
than I am, though, and I'm trying to give them an enjoyable day, too.
One piece of regular cake for them could mean nothing but celery
sticks for the next 6 hours. Bleah. Managing diabetes is a numbers
game for sure.

Lori

"Lori" > wrote in message
...
> On Wed, 07 Jan 2004 03:38:44 GMT, "Vox Humana" >
> wrote:
>
> > haven't done the math, but this doesn't look much different from any
> >regular cake. Couldn't you just eat a small piece of regular cake? I
think
> >I would be looking for a cake with Splenda or some other sugar
alternative
> >rather than fructose.
>
> I probably will use Splenda instead of fructose. It's my sweetener of
> choice. The recipes usually aren't much different, although most of
> them try to lighten up on the fat along with the sugar.
>
> I could eat a small piece of regular cake and get away with it. There
> are some others who will be there who are much more sensitive to sugar
> than I am, though, and I'm trying to give them an enjoyable day, too.
> One piece of regular cake for them could mean nothing but celery
> sticks for the next 6 hours. Bleah. Managing diabetes is a numbers
> game for sure.
>
> Lori

I think that the frosting is the main issue as you can use Splenda for the
cake. I might try frosting the cake with an Italian Meringue. It is fat
free and has very little sugar compared to the volume. You could use some
sugar free fruit spread between the layers. Using fresh flowers to decorate
the cake not only looks good and takes no skill, but they don't pose a
dietary problem. If you cut the cake in true wedding cake style, there will
be internal pieces of cake that only have a minute amount of frosting on the
top.

"Lori" > wrote in message
...
> On Wed, 07 Jan 2004 03:38:44 GMT, "Vox Humana" >
> wrote:
>
> > haven't done the math, but this doesn't look much different from any
> >regular cake. Couldn't you just eat a small piece of regular cake? I
think
> >I would be looking for a cake with Splenda or some other sugar
alternative
> >rather than fructose.
>
> I probably will use Splenda instead of fructose. It's my sweetener of
> choice. The recipes usually aren't much different, although most of
> them try to lighten up on the fat along with the sugar.
>
> I could eat a small piece of regular cake and get away with it. There
> are some others who will be there who are much more sensitive to sugar
> than I am, though, and I'm trying to give them an enjoyable day, too.
> One piece of regular cake for them could mean nothing but celery
> sticks for the next 6 hours. Bleah.

Hey Lori.

Nah, not celery sticks! Treat it with exercise! Forget the diet! A
wedding is worth it!
I am Type 1, diabetic, 30 years now. Just be sure that the music is playing
and all the guests are dancing! Wonderful way to eat real cake, burn those
carbs and have lots of fun while dancing! Don't forget that limbo stick!

Judy


Managing diabetes is a numbers
> game for sure.
>
> Lori