How Do I Make A Sheet Cake That Is Half Chocolate Half White
Baking By Danielle1991 Updated 3 Aug 2011 , 3:02am by Danielle1991
Hi. I am new to cake decorating and this seems like a silly question but I am wondering how do you make a sheet cake that is half chocolate and half white?
Hi Danielle-
I use my 12x18 half sheetcake pan and bake one of each of the flavors. Then, I simply set them side by side on a full sheet board and frost them together. This gives you the look of one large 18x24 sheetcake. Hope this helps!
Skye
Make a cardboard dam (cover it w/wax paper or plastic wrap). Just a strip of cardboard that will fit tight from side to side. Make your batch of vanilla batter and pour it in; make the choco and pour it into the other side., Remove the cardboard.
Some people don't bother w/the dam - they just pour the vanilla batter into pan propping the edge of the pan up on something so the batter doesn't run over the entire bottom while making the choco. This works but you will have a part in the center that will mix some (maybe 1-2" of the center of the cake).
Two easy ways:
First, simply bake two half-sized cakes and glue them together with frosting. Frost as one cake.
Second option, make both batters to fill the sheet pan. Place a divider down the middle of the pan. (You can make one out of cardboard and cover it with plastic wrap. Hold it up with clips or prop with cans.) Pour in the batters and remove the divider. Bake as normal.
Some people just pour the two batters at the same time. Might not be as neat a line.
Good luck.
I too would make two separate cakes and place them side by side for the final sheet cake size. Some cake batters take longer than others and I wouldnt want one to be over/undercooked.
I usually prop one side of the cake pan with oven mitts or towels (whatever is handy) and pour one flavor in on the lower side. Then I pour the other batter in on the other side while somebody (usually my DH) slowly lowers it. I have had better luck doing it this way then any other way.
If it's a full sheet, however, I would just do two half-sheets with different flavors and glue them together with icing on a cake board...or just decorate two different cakes (easier to box and carry). JMO
I usually prop one side of the cake pan with oven mitts or towels (whatever is handy) and pour one flavor in on the lower side. Then I pour the other batter in on the other side while somebody (usually my DH) slowly lowers it. I have had better luck doing it this way then any other way.
If it's a full sheet, however, I would just do two half-sheets with different flavors and glue them together with icing on a cake board...or just decorate two different cakes (easier to box and carry). JMO
s
This is what I do as well! Works great!
I guess I do what everybody else does! If I have a full sheet cake, I put one flavor in each 12x18. If I do a 9x13 half/half, I generally put 1/2 on one side and then the other. Putting a little bit in at a time and smoothing it out. I tried using the dam method but I couldn't get it to stay put and it was not as even. However, I only do this on choc/white or yellow cake because their baking times are similar. I would bake other cakes separately.
I made a half choc half yellow a couple weeks ago, I just poured each batter in slowly and evenly at the same time. Mine came out perfectly fine. Maybe I got lucky, but I had no complaints. It cut cleanly With minimal mix of flavors.
I did a half chocolate, half white cake by doing what a lot of CC'ers on here do. I baked two 9" squares (one choc, one vanilla) and put them side by side. Only I had to make frost them differently too! One side choc buttercream and the other side reg. buttercream! My solution was to run a strip of fondant down the center and then add flowers to kind of break up the division. It's in my photos.
Thank you all so much for your replies and advice! That will help me out a lot with my brother's birthday cake
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