How do I make the cake two different flavors? I have a nice half sheet pan (12x 1 with nice square corners that I like to use. I was thinking that chocolate and white cake baking times are different.
You don't bake them together in the same pan, but either make one layer white and the other chocolate or your use a 1/2 sheet and bake one for each flavor as directed.
jklm3721 Junior Member
Joined: Oct 27, 2007
Posts: 28
Location: NE Texas
Birthday: Sep 24
Posted:
Fri May 09, 2008 6:54 am
I've baked them together before and they turned out great!!! I just had my husband pour in one batter at the same time as I did the other, they met in the middle and baked up fine.
The kids really enjoyed having it that way.
Misty
stlouiscake Junior Member
Joined: Nov 18, 2007
Posts: 37
Location: St. Louis, Mo.
Posted:
Fri May 09, 2008 6:54 am
Almost all of my 12x18 sheets are half/half. I mix up the batters individually and slightly prop my prepared cake pan (a couple of magazines under one end!) and pour in one flavor, beginning at the lower end of the pan. Begin to pour in the next flavor and remove the props....voila! There will almost always be a little overlap where the flavors meet in the middle, but nobody has ever complained.
diane Forum SuperStar!
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Posted:
Fri May 09, 2008 7:34 am
stlouiscake wrote:
Almost all of my 12x18 sheets are half/half. I mix up the batters individually and slightly prop my prepared cake pan (a couple of magazines under one end!) and pour in one flavor, beginning at the lower end of the pan. Begin to pour in the next flavor and remove the props....voila! There will almost always be a little overlap where the flavors meet in the middle, but nobody has ever complained.
i've made tons of 12x18 cakes with half choc. and half van. and this is the same way i do it. it always turns out fine.
Sandylee05 Newbie
Joined: Oct 31, 2007
Posts: 12
Posted:
Fri May 09, 2008 7:12 pm
Thank you so much for taking the time to reply. Whew! I feel a lot easier.
Sandy
butterflywings Forum Addict
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Posted:
Fri May 09, 2008 7:45 pm
i asked this very question just a day or two ago and it worked GREAT - i used 1/2 choc, 1/2 french vanilla and it was just me, so i made a T out of some folded foil (ended up being quartered, so more rigid) and poured on side, propped pan, mixed other then started pouring and slowly lowered pan then removed foil barrier... worked great, very little "overlap"
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with nice square corners that I like to use. I was thinking that chocolate and white cake baking times are different.
