Half And Half Cake

Decorating By cnikal Updated 2 Mar 2006 , 10:48pm by wendysue

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cnikal Posted 2 Mar 2006 , 6:44pm
post #1 of 8

Ok maybe a stupid question. I have made lots of cakes before but can someone tell me how to make a cake that is chocolate on one side and yellow on the other. Is it one cake or two cakes cut and put together. Seems like it would be common sense but I just had to ask.

7 replies
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JoAnnB Posted 2 Mar 2006 , 6:51pm
post #2 of 8

It can be done either way. for a larger cake, making two and putting them together is the easiest way. for a smaller cake, you can divide the pan with foil and put one on each side.

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KHalstead Posted 2 Mar 2006 , 6:55pm
post #3 of 8

I have literally poured two different flavors simultaneously into a cake pan and it worked beautifully.......I just held one bowl in each hand and poured them .........and they stayed separate on their own, I didn't use foil or anything in between

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wendysue Posted 2 Mar 2006 , 7:06pm
post #4 of 8

I've done it a couple of ways and have never had problems. If your doing a half sheet cake for example you can make a barrier with aluminum foil (folded over a couple times) then place a glass bowl upside down on the side opposite the side you fill first to keep the foil from migrating on you. Once you have both sides filled, carefully lift the foil out of the pan and throw away. My husband actually made me an aluminum divider (not foil) to fit my 12"x18" pan that I leave in when I bake. Seems like this helps conduct the heat and keep the division secure. I wouldn't leave foil in the center though, you might lose a piece of foil in the cake when you go to remove it.
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LittleLinda Posted 2 Mar 2006 , 8:40pm
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You don't need a barrier. I make half and half cakes every week. I put one edge of my pan on a cake box (or anything that is about an inch and a half high). I make each flavor go the "long way" across the pan. I pour my white batter into the half of the pan that is lower and spread it with a spatula so it's even from the middle of the pan down (the raised part of the pan is empty.) Then I make my chocolate batter (in the same bowl the white just came out of ... don't need to wash it as the tiny amount of white left in the bowl or on the beater will be totally engulfed in chocolate batter.)

Then I take the pan off the box so it is now flat on the counter, and pour the chocolate into the empty space and spread the chocolate side evenly. Jiggle the pan a little until it all levels out. You don't have to; but I take a butter knife and draw it back and forth about one inch through the middle line to make it marbelized.

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wendysue Posted 2 Mar 2006 , 8:50pm
post #6 of 8

TheVienneaus,
This makes sense to me, but can I ask you if it's hard to keep the two sides proportionate? My main reason for using a divider is to insure my chocolate half is the same size as my white or yellow half. Do you ever have problems with this? If not, sounds like you have a great method! icon_lol.gif
I make cakes for my hubby's office occasionally and they always ask for half and half cake and frosting... I like it to be perfect! thumbs_up.gif

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LittleLinda Posted 2 Mar 2006 , 10:21pm
post #7 of 8

Wendysue,

No, they are right down the middle. I use my spatula to spread a bit upwards to the middle of the pan. While the pan is tilted, naturally, the batter is uneven, but when I lay it flat, it doesn't spread immediately to the empty side. I pour in the chocolate and when I jiggle it, the batter seeks its own level. I ought to take pictures of these steps as this topic has come up before.

Do you understand what I meant when I said I make each flavor go the "long way"? If your pan is 11x15, I make the flavors go down the 15 inch length. Most people cut their cake on the 11 inch end, so when they cut it, they can see that it is two flavors right away. If you make it half and half in the other direction, they would have to cut from both ends to serve both flavors.

Using a barrier, doesn't batter get on the barrier thereby wasting some of the batter and making the job a bit messy?

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wendysue Posted 2 Mar 2006 , 10:48pm
post #8 of 8

Yes, it's a bit messy if you take it out before baking. The one I leave in isn't a problem, but the foil divider I use for the smaller pan does waste some batter when I remove it.

I like the idea of doing the half in half in such a way that when you cut from one end you have both flavors. Good idea! thumbs_up.gif

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