A: It is immeasurable, particularly when coupled with a low fat, low sugar, reduced carb chocolate cake with choc/mint filling, suitable for a diabetic*!
*There is no such thing as ‘suitable for diabetics fondant’ – clearly the outer covering of fondant would need to be removed from this cake before a person with diabetes consumed it. But I’m sure I didn’t need to tell you that.
When I agreed to do this cake I must have been under the influence of a full moon or something. Making it was a horrible experience that took me through full scale tantrums (not a pretty sight) and left me with my confidence shot to pieces.
On the plus side, I learned some extremely valuable lessons.
Of course, the first thing I had to do was to come up with a cake recipe suitable for diabetics. This was really difficult and took a LOT of trial bakes. Trust me, when it comes to cake there is no such thing as a good sugar substitute…my experience was that they either made the cakes look great but taste vile, or the cake tasted ok(ish) but didn’t rise properly. In the end I managed to come up with something suitable using a mix of xylitol, fructose and a tiny amount of muscovado sugar.
The next issue was the frosting. Mint/chocolate was the request but, try as I might, I couldn’t stop it from tasting like toothpaste. It didn’t help that the sugar free frosting recipe I initially used ended up also having the consistency of toothpaste. The taste-testers tried gamely but feedback wasn’t good.
In the end I used a packet mix of chocolate flavour sugar free whipped dessert as the base for the frosting, adding a bit of the toothpastey stuff for firmer texture and a touch of mint flavour. It was passable. At least it wasn’t green. I didn’t take any pictures.