A real diabetic friendly cake is made using almond and or coconut flours (both are very low carb) changing the sugar to use agave ( which is low on the glycemic index) or erythritol sugar replacement (has no effect on blood sugar) The best type of frosting is a ganache made using very dark – low sugar or stevia sweetened chocolate and heavy cream unsweetened. This is how I make diabetic friendly cakes.
June is correct – dealing with diabetes is all about carb control.
Using honey as a sweetener is the same as using regular sugar. There is no fondant that is diabetic friendly.
Hope that helps.
Teri, Ontario, Canada http://www.TeriLovesCake.ca
