by Kristin Hull | August 3, 2011
Thanks to Jeri Kopecky, Owner of Cake Carousel, for answering today’s reader question:
Several people in my family have diabetes and can’t have sugar (or much sugar) so I’m not sure what to do about my wedding cake. Help!
“Most brides go to great lengths when selecting their wedding cake design and flavor. The cake is a very important part of the celebration and often times the centerpiece of the reception. So it not only must look good, but taste good as well. In consideration of diabetic guests there are ways to make sure you do not have to sacrifice either. But one must realize that most sugar-free cakes are very dense and do not rise as high as regular cakes. They don’t taste as sweet either. Additionally, most reduced-sugar icings do not lend themselves to decorating as well as standard icing. So you may not be able to achieve the look you want. You also must consider your other guests.
I would like to suggest one of two options. First, consider that most wedding cake slices are only two by four inches and 1/2 inch thick with minimal icing (outside slices have more icing). Thus you achieve reduced sugar intake. Second, you could designate one double layer of your cake to be sugar free or one double layer to be regular depending on the amount of servings you need to accommodate your guests.
When making your wedding cake tasting appointment, be sure to ask if they do sugar-free cakes. This will save you a lot of time.”