Hi,
I am making a cake shaped like a book in a rectangular pan. I want to make half of the cake chocolate and half vanilla. The closest store that sells the Cake batter separator is 2hrs away and I don't have time go to that store. Does anyone know how to make a food safe homemade cake batter separator?
Thanks,
Katy 
Yup! Cut a piece of carboard that will snuggly fit in the pan and cut two edges so that it can rest on the top edge of the cake. Wrap the cardboard in tinfoil and then place in the pan. Then you can just take off the tin foil when you are done and reuse the carboard. I have one sized for each of my sheet pans.
Yup! Cut a piece of carboard that will snuggly fit in the pan and cut two edges so that it can rest on the top edge of the cake. Wrap the cardboard in tinfoil and then place in the pan. Then you can just take off the tin foil when you are done and reuse the carboard. I have one sized for each of my sheet pans.
Can this be done on a round cake pan?
Yup! Cut a piece of carboard that will snuggly fit in the pan and cut two edges so that it can rest on the top edge of the cake. Wrap the cardboard in tinfoil and then place in the pan. Then you can just take off the tin foil when you are done and reuse the carboard. I have one sized for each of my sheet pans.
Can this be done on a round cake pan?
Hmmmm. Don't see why not. I have never tried.
I like using the carboard, because it is nice and stiff and will not move after I have poured in one flavor batter--it will keep the batter on its side of the pan.
I have cake batter seperators, but not for my 11x15 pan, so I also use a piece of cake board with a slip of tin foil! I've also poured it free-hand, but you need two people for this since there are two bowls of different batter to pour at the same time! A piece of foil covered cake board works great!
I use to use card board covered with foil, but thanks to another cc'er I was told you do not need anything. Hold both batters close to middle and start pouring at same time they will meet and not mix.
Sounds great! Unfortunately, my hands are too weak to hold two seperate batters at the same time. It's good to know though that there are other techniques
I have cake batter seperators, but not for my 11x15 pan, so I also use a piece of cake board with a slip of tin foil! I've also poured it free-hand, but you need two people for this since there are two bowls of different batter to pour at the same time! A piece of foil covered cake board works great!
I do this all the time by myself. I done it just last week. I have done 1/2 sheet and full sheet pans.
I use to use card board covered with foil, but thanks to another cc'er I was told you do not need anything. Hold both batters close to middle and start pouring at same time they will meet and not mix.
Oh I would if I were coordinated, did not have big bowls and if my hubby was around all the time while I'm baking. 
I'm lucky if I can get batter out of one bowl without either getting it on myself or missing the pan and getting it on the counter. 
I learned something on CC a while back. I use a cut up piece of my plastic cutting board fitted snuggly into each pan. After the two batters are poured in, I take out and just throw them into the dishwasher and they're clean instead of taking the time to unwrapping the cardboards. HTH
This will be much easier. Thanks everyone! 
Our local glass company cut me a piece of plexiglass to use as a divider for each of my 11x15 and 12x18 pan a few years ago, they work great. I use wooden clothes pins to hold the divider in place in my pan.
I enjoyed reading this since I just made a birthday cake that was half white and half choc. I just baked two 13 by 9 cakes. One reason is because I baked the white cake a day earlier than the choc. But I did have a problem with them being uneven and had to cut the choc cake down. I will definitely use the techniques posted on here today!!!
I just got my batter separator I ordered from country kitchen sweet art ,the only thing about it was they didnt state it was for a 2 inch deep pan not a 3 inch pan, it works perfectly in the 2 inch deep pans though . I thought I would pass this info along just in case someone is about to order one .
I use to use card board covered with foil, but thanks to another cc'er I was told you do not need anything. Hold both batters close to middle and start pouring at same time they will meet and not mix.
Sounds great! Unfortunately, my hands are too weak to hold two seperate batters at the same time. It's good to know though that there are other techniques
fooby, I can't manage both bowls either, so I dip out some of the chocolate and place it at the base of the divider to hold it in place, pour in the white and then finish pouring in the chocolate. I also swirl the center like you would with a marble cake, everyone seems to like getting white, marble & chocolate.
Oh, Doug! I like how you think! NO CLEANING!!!
I did one last night with nothing in between & the line wasn't perfect, but it worked okay. The chocolate rose up higher than the white - does anyone know why this happens? Both are DH mixes, exactly the same amount, but the choc is always taller - like Marybible said hers did. Does this happen with scratch cakes, too?
i usually use a piece of cardboard covered in press n seal but i tried a new technique this past week that i read about here on CC.
you just prop the pan up slightly with a plate or saucer and pour one batter in. then pour the other batter in and slowly let the pan down off of the saucer. the two batters slowly meet in the middle.
it worked like a charm. 
To make a sheet cake in two flavors - I make the first one & pour it in to the end of the pan and then I elevate the empty end until I'm ready to pour the next flavor. I then pour it and level each end and bake. For a round cake I will just bake one layer of one flavor & the other one a different flavor. That way every one gets some of both flavors.
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