When a Good Idea Goes Wrong in the Oven
At Jack and Beyond, we love experimenting in the kitchen. Baking is part science, part art, and sometimes our experiments don’t quite turn out the way we imagined. One of our biggest lessons? Low-sugar cakes sound great in theory, but in practice, they can be more “oops” than “yum.”
The Role of Sugar in Cake Baking
Most people think sugar’s only job in cake is to make it sweet — but it’s actually so much more than that. Sugar helps create a soft, fluffy sponge by trapping air when it’s beaten with butter and eggs. It also keeps cakes moist, gives them their golden colour, and balances flavours. Take too much sugar out, and suddenly the sponge becomes dense, dry, and lacking in structure. That’s exactly what we found when we tested recipes with reduced sugar — the texture just wasn’t up to our standards.
Why We Chose Not to Offer Low-Sugar Cakes
We know that many people are looking for “healthier” options, and we explored ways to meet that demand. But after multiple rounds of trials, we realised that a cake without enough sugar simply doesn’t deliver the light, indulgent experience that makes cake such a joy to eat. We’d rather serve cakes that taste incredible and make people happy than compromise on quality.
Of course, we also understand that some people have no choice but to avoid sugar for health or dietary reasons. There are some fantastic bakeries that specialise in sugar-free or reduced-sugar baking, and they are a great option for those with specific needs. For us, our priority is creating cakes that achieve the right texture, flavour, and balance without cutting corners.
Our Approach to Balanced Sweetness
Instead of reducing sugar and risking a disappointing sponge, we focus on creating cakes that are naturally balanced in flavour. Our recipes are carefully developed so that they never feel too sweet — and in many cases, we use fruit or jam to add natural sweetness and freshness. Think sharp berry layers cutting through rich buttercream, or tangy jam lifting the flavour of a sponge. It’s all about balance, not deprivation.
Our Fresh Cream Cakes range for example includes some great options if you are looking for a light, less sugary cake, as fresh cream frosting tends to be less sweet than for example buttercream or cream cheese frostings.
And cakes with dark chocolate are an excellent choice, as dark chocolate is not only rich in antioxidants, but also balances sweetness with its deep, rich and slightly bitter flavours. Our Vegan Chocolate & Raspberry Cake demonstrates this perfectly (and deliciously).
Why We Share Our “Fails”
Not every idea in the kitchen is a winner, but that’s part of the creative process. By sharing what didn’t work, we hope to show that baking is a journey of trial and error — even for professionals! At the end of the day, every “fail” helps us refine our recipes and deliver cakes that we’re truly proud to serve.
Taste the Results of Our Recipe Testing
Every cake we sell is the product of many experiments, tweaks, and taste tests — so you only get the very best. Explore our range of cakes online for London delivery or Battersea collection, or pop into our shop to enjoy a slice in person. After all, the sweet spot between flavour and texture is where the real magic happens.
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