Diabetic wedding cake?

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:

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?"

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.

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.

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

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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.

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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