I'm trying out sugar free items to be put out in the display case. Mousse, cookies are easy enough, but the cakes come out like a cake cookie consistency. I am converting some regular recipes and using a few splenda recipes. I heard I needed to add regular sugar to sugar free cakes or it wouldn't work out. Some thought over the dry cake problem, and if you need more input let me know.
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4/7/16 at 8:05am