Baking session is back.. This time we are baking with Splenda..
My dear baker friend's husband has diabetes, while the rest of us were just cutting down on sugar. ;P I can't say baking with sugar substitute doesn't affect the taste or texture of the cake, but I find that Splenda has the least aftertaste compared to other brands out there, plus the idea of having "0 calorie" of sugar in my cake doesn't stop to put a smile on my face.
bubble's head & the tricky 4 layered eyes
cross stiched bedding in the making
cantaloupe buttercake with white chocolate ganache
and a cup of tea...
and a cup of tea...
Adorable!
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