Today I Made A Cake
Using my mother's splenda. Since she has been diagnosed with diabetes I have made two attempts at baking with said sugar.
And failed miserably.
The first time I baked a 'plain cake'. From the recipe I could tell that it was going to have an odd texture, and whilst working on it I realised that it was very similar to making plain scones. That day I baked a giant scone and felt English.
Today I attempted a 'milk cake'. I feel sick after eating two slices. That splenda is the devil. Unlike the first attempt I followed the recipe to a T, worked evenly and (somewhat) calmly. Too much splenda, we think...
I can't really think straight, I'm just kinda stumped. I also feel closer to Arthur Kirkland (England) than I ever have before. Now I know how he feels.
American products ruined my cake. I feel sick and now there's an inedible baking product sitting in the kitchen.
:|
I'm not very happy...
Good news to brighten up the entry: I wrote last night :)
And failed miserably.
The first time I baked a 'plain cake'. From the recipe I could tell that it was going to have an odd texture, and whilst working on it I realised that it was very similar to making plain scones. That day I baked a giant scone and felt English.
Today I attempted a 'milk cake'. I feel sick after eating two slices. That splenda is the devil. Unlike the first attempt I followed the recipe to a T, worked evenly and (somewhat) calmly. Too much splenda, we think...
I can't really think straight, I'm just kinda stumped. I also feel closer to Arthur Kirkland (England) than I ever have before. Now I know how he feels.
American products ruined my cake. I feel sick and now there's an inedible baking product sitting in the kitchen.
:|
I'm not very happy...
Good news to brighten up the entry: I wrote last night :)