How do you bake a cake that's 1/2 & 1/2 at the same time? Any suggestions? I was going to bake a white cake and a chocolate cake then cut in half and ice. But then I'd have halfs left over. Is there some kind of divider that can be put in the pan to bake a 1/2 & 1/2 cake. Thanks!

If the pan is big enough that it is going to take 2 recipes or mixes anyways, just make 1 mix white, 1 chocolate. Pour the 2 mixes in at the same time from opposite ends(if someone helps you, it is MUCH easier). you will have a little marbled middle section.

You can also do what you said and bake them seperately and then put them together.

Also, they sell a device that you can put in your pans to hold the batter to 1 side while you pour the other. I wouldn't really recommend buying it, only because I am cheap. YOu could take a piece of cardboard cut to the width of your pan, wrap it in foil, and it would work just as well.

Oh yeah, I;m sure you know this, but take the divider out before baking

I cute a piece of cardboard to the size of the pan then covered it in contact paper. It works fine. You'll need to be careful when you're manipulating the cake, though. I had one layer crack down the middle where the seam was.

I did a half and half cake for my sister's baby shower. My mom helped me pour the batter and they came together almost perfectly in the center. No problem with cracking and it was a 16" round.

You guys are doing way too much work! I make 1/2 and 1'/2 cakes all the time! I just tilt the cake pan so one edge is resting on a cake box (about one and a half inches high) and the other end of the pan is on the counter. Make the white batter first and pour it into the lower half of the pan. Use your spatula to try to get the batter into a straight line across half the pan.

Then make your chocolate batter (you don't have to wash the bowl because the tiny amount of white batter will be engulfed by the chocolate.) When you're ready to pour the chocolate, just put the cake pan flat on the counter. Believe me, the white batter doesn't rush across. There is time to pour the chocolate in. Then I just jiggle the pan a little to level it off. It's simple.

P.S. I make my half and half cakes so that each flavor is running the long way across the pan, not left and right. That way when the customer cuts the cake (which is usually done across the shorter side, they immediately see that there are two choices of flavors.

Linda,
I do mine exactly the same way! But I like to run a knife thru and mix the two for a 3 flavor cake, white,chocolate, and marble.

Theecakelady:

I often thought of doing that; but since the customer says "half and half", I don't. I've been to parties where my cake was eaten and the people often ask for that "middle" piece with the both flavors.

If I want a full sheet cake half and half but only have a half sheet cake pan. Can I bake chocolate and bake vanilla and put them together. If I do put them together how do I get them to look lilke one without the seem in the middle. Doing a full sheet babyshower next week and want to get the heads up right now instead of the week I do it.

Thanks

This is how I do mine too! So simple, and if you're really adventurous you can do the same thing in a 12x18" pan, with three flavors. I make strawberry cake batter first, clean the bowl, then make vanilla, then chocolate for a neopolitan cake! It's a big request with this size sheet cake!

I always make the Checkerboard cake if I want two tone.. everyone loves it

I always bake 2 cakes one of each flavor When the first one is done I cut it in half , fill it and stack it that is one side of my cake then I do the same with the other flavor then I put them side by side and frost as usual. Yes the cakes are a little taller about 5- 6 inches high but they turn out great that is how I do all of my cake including round ones. t may sound like a lot of work but its really not.

Jackie

jackie, you do this with two 1/2 sheet flavors? and are they really high and when you cut them in half do you place the cut sides inward.

Tilisha,
When making two 12x18 cakes put together, get them as snug as possible to each other. I usually use a pastry bag to blob a lot of icing in the seam area, then when I frost the cake, I blend it in and I don't see the seam.

Make sure your second cake is completely loose in the pan before you turn it out, because you can't take the cake board, rest it over the pan, and flip it out when there's already a cake sitting on half of it.

Another note, I have had to MAKE my box and cake board to fit a cake that large. I got a box from a furniture store and cut it to the right size. I put contact paper all over it inside and out, also on the board. I always ask for the box and cake board back. (I still cover the board with freezer paper, I don't put the cake directly on the contact paper.) I cover the box with two strips of wide plastic wrap overlapping each other in the middle. Tape the plastic so it is taught.

Eve

Just wondering - do you charge more for a checkerboard cake? I read someones directions on this site and although it didn't sound real complicated, it did seem to be a bit more time consuming! I am looking forward to making my first one - just need an occasion. Or maybe I will do one for myself. Although even when I make a 6" for my husband, daughter and I, only about half of it gets eaten. You know - the whole "get sick of eating cakes when you see them all the time" thing.

If you need to use two different pans, put them side-by-side. Fill the crack with bc icing and spread it over so it covers the seam. Let that dry for a bit, then do your crumb coat, then regular coat. You won't see the seam at all.