Looking for sugar-free birthday cake suggestions

My dad has diabetes and his 70th birthday is coming up in September and EC and I are taking him out for a big dinner with the family. There will be 3 or 4 diabetics in the group and I don't want to tempt them with a "real" cake. Any ideas for a place where I can get a sugar-free birthday cake? Does this even exist?

I was thinking an ice cream cake would be a good choice if I can't find something else. Baskin Robbins usually only has one sugar free flavor to choose from. I suppose if I ordered it way ahead of time they could make sure they have it.

TIA,
Jill

Maybe it's time for us to buy a box of Splenda and start baking.

When I'm avoiding sugar but happy to stuff my face with all the fats in the house, my solution to this is an old-fashioned strawberry shortcake, made with a biscuit dough. You can even bake the biscuits in 8 or 9" rounds and stack them with the berries and whipping cream for a more traditional cake effect. I think it would also be relatively easy to make something along the lines of Cathy's jello dessert, using sugar-free jello and sugar free cookies or, again, your own creations from biscuit dough, as the framework.

Sugar-free pies are often also pretty easy to find. They're always available at the Daley Center Farmers' Market, for example. Or you could make your own. Sugar free cook n serve chocolate pudding isn't half bad, for example, if you add some more chocolate, and maybe a little expresso, and, of course, a ton of real whipped cream!

I think it would also be relatively easy to make something along the lines of Cathy's jello dessert, using sugar-free jello and sugar free cookies or, again, your own creations from biscuit dough, as the framework.

For a dieting relative, I once made this cake with sugar free jello, cool whip and slices of sugar-free pound cake instead of lady fingers. I have also seen recipes where they used graham crackers.

Potentially, you could simply drop the jell-o and whipped cream mixture either into a springform (without any cake lining) or attractive mold. For the springform, I'd slide a knife dipped in hot water around the edges to loosen. For the mold, I would dip it in hot water in the sink to loosen.

There is a lot of flexibility how this can be presented.

Thanks Ann for your obvious experience working these recipes into shape for diabetics.

Regards,

BomBon offers:

Fruity Napoleon (sugar free cake)
Puff pastry dough baked until golden and crispy, layered with whipped vanilla cream sweetened with splenda and sliced fresh fruit (strawberries, bananas, apple and kiwi).

I hadn't really thought of pie, but that's a good idea. Mmmmm, pie.

Also, I've been meaning to check out BomBon. Now I have an excuse!

I hate the idea of speaking for an entire group of people, however, as a diabetic (from childhood), I implore you to ask your father how he'd like to handle this. I still carry with me horrifying memories of sugar-free cakes/cookies/candies, and trust me, diabetic or non, sugar-free sweets are usually vile. As with many other tempting-but-bad-for-you food items, most diabetics I know would rather have a small piece of the "real thing" than an entire cake made from the fake stuff. Your father and the other diabetics in the group may disagree with me, and in that case, I would consider baking the cake yourself. You've got a few months (if you're really that interested in investing the time) to tweak a good recipe. The only hint I can give you is that for diabetics, it's not only about the sugar content, but about the carbohydrate content overall.