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nanamama
Junior Member
Joined: Oct 01, 2009
Posts: 25
Location: North Central Texas
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Mon Nov 02, 2009 2:51 pm |
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I've gotten a request from a niece for a baby shower cake. Want rectangular half & half- choc/white cake. OK, so I bake 2 separate cakes, cut then half and put together. How do I prevent the "split" showing through my BC I will be torting the layers and putting filling, then icing with BC and decorations, and don't want the "split" showing through.
any advice is appreciated!
TIA |
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milmil95
Newbie
Joined: Apr 23, 2009
Posts: 10
Location: Chesapeake, VA
Birthday: Feb 19
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Mon Nov 02, 2009 3:06 pm |
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When I do this I use a 2 mix pan so I make one mix white/yellow and the other chocolate. I have been using the WASC recipe and that is fairly thick so I will put a little of one mix in one side and a litte of the other and go back and forth so it ends up even. As long as I don't put too much in one side and not the other the 2 flavors bump up against each other and stay seperated. Ice like a normal cake and the seperation line is invisible.
Also helps make sure both sides of the cake are the same level.
When moving the cake you will need to be careful though because it will want to seperate at that point. Use a good firm cake board, not the wimpy ones you get in walmart 
HTH! |
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Mike_Elder
Junior Member
Joined: Oct 11, 2009
Posts: 55
Location: Clinton/ Kansas city, Mo
Birthday: Dec 20
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Mon Nov 02, 2009 3:07 pm |
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I'm guessing you "dam" the cake before you put the filling in? I'd put the Choc on bottom as it tends to be heavier. Cross your fingers? LOL anytime you stack cake (same flavor or not) there is a possibility of the cake settling and showing the layers. I'd keep it (the filling) thin and you should be fine
good luck
Mike |
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flamingobaker
Frequent Member
Joined: Apr 27, 2006
Posts: 243
Location: Twinsburg, OH
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Mon Nov 02, 2009 3:14 pm |
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Sometimes I do the same as milmil95 and sometimes I make a temporary aluminum foil "dam" It stretches across the pan, I pour each batter in and them pull out the foil. |
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grama_j
Forum SuperStar!
Joined: Sep 03, 2005
Posts: 2176
Location: Ohio
Birthday: Apr 07
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Mon Nov 02, 2009 3:41 pm |
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nana, if I understand you correctly, you are making two completely separate cakes and putting them next to each other on one cake board, making one side chocolate, and one side white...... When I do that, I put a little butter cream icing between them and then slide them right up against each other...... just ice as you would if it were a complete cake.... you shouldn't have any problems..... just don't be "skimpy" with the icing... I usually just make it in one pan though with the foil divider like the other person said..... |
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Mike_Elder
Junior Member
Joined: Oct 11, 2009
Posts: 55
Location: Clinton/ Kansas city, Mo
Birthday: Dec 20
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Mon Nov 02, 2009 3:50 pm |
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I don't know if I understand or not nut if I'm putting them side to side. I cut a nice straight edge and butt them together. I trim everything I do so I'd trim it after i set it and Ice it that way. shouldn't be a problem with the seam. Use a good solid board tho!
Mike
you could overlap the top layer as well (like bricks) so its more sturdy
good luck |
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Win
Forum Fanatic
Joined: Mar 10, 2007
Posts: 1202
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Mon Nov 02, 2009 4:05 pm |
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nanamama: I am assuming you are referring to a sheet style cake side-by-side white and chocolate. I do this all the time. I simply make up the chocolate batter and the white separately and then pour them into my pan. I fashioned a divider that keeps them separate until both batters are poured. Then I lift the divider and the two flavors meet up. I use bake strips to keep it level and even as a chocolate cake wants to rise higher than a white cake. The strips keep that from happening. Edited to add that it tortes beautifully this way... no breakage, no seam. |
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nanamama
Junior Member
Joined: Oct 01, 2009
Posts: 25
Location: North Central Texas
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Tue Nov 03, 2009 1:34 pm |
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with a deep breath and sigh....OK, I didn't know I could bake in the same pan. I will try this with the aluminum foil divider. I'm baking tonight - - so keep fingers crossed and prayers coming! 
Thank y'all for all your responses. I LUV this site. Everyone is so helpful and nice. |
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andpotts
Frequent Member
Joined: Jul 31, 2006
Posts: 422
Location: WA
Birthday: Jul 30
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Tue Nov 03, 2009 3:03 pm |
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| nanamama wrote: | with a deep breath and sigh....OK, I didn't know I could bake in the same pan. I will try this with the aluminum foil divider. I'm baking tonight - - so keep fingers crossed and prayers coming!
Thank y'all for all your responses. I LUV this site. Everyone is so helpful and nice. |
Hey nanamama, email if you want, and I will send you a picture tutorial I have on how to do this really simply.  Good luck! |
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indydebi
Forum Matriarch
Joined: Jul 07, 2006
Posts: 22153
Location: Indianapolis IN
Birthday: Jan 19
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Tue Nov 03, 2009 5:50 pm |
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You dont' even need the alum foil divider. I never use one. Prop one end of the cake pan up (I put mine on an overturned saucer). Pour in batter #1. Then lower the pan and pour in batter #2. As mentioned above, the batter will meet in the middle. It won't blend, like 2 colors of Kool-Aid .... it will meet in the middle, like lava. No, the "line" between the two flavors is not perfectly straight, but in 30 years, no one has EVER complained or even mentioned it. As a matter of fact, most clients fight over the center pieces so they can have a piece of white/choc! |
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ranbel
Frequent Member
Joined: Feb 24, 2007
Posts: 449
Location: Callahan, FL
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Tue Nov 03, 2009 6:13 pm |
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I have done this once and did how indydebi explained it... Worked perfectly....
good luck.. |
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andpotts
Frequent Member
Joined: Jul 31, 2006
Posts: 422
Location: WA
Birthday: Jul 30
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Tue Nov 03, 2009 6:15 pm |
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| indydebi wrote: | | You dont' even need the alum foil divider. I never use one. Prop one end of the cake pan up (I put mine on an overturned saucer). Pour in batter #1. Then lower the pan and pour in batter #2. As mentioned above, the batter will meet in the middle. It won't blend, like 2 colors of Kool-Aid .... it will meet in the middle, like lava. No, the "line" between the two flavors is not perfectly straight, but in 30 years, no one has EVER complained or even mentioned it. As a matter of fact, most clients fight over the center pieces so they can have a piece of white/choc! |
Debbi, now I know his has nothing to do with this post, but I wanted to say thanks for always being so incredibly helpful and I don't know where I would be without your BC recipe Anyhow love your new avatar, and I didn't want to seem like a cake crazed stalker by sending this in a pm  now back to your regularly scheduled programming! |
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sweetkake
Junior Member
Joined: Aug 19, 2008
Posts: 59
Birthday: Jun 15
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Tue Nov 03, 2009 6:18 pm |
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What Indydebi said. been doing it a long, long time, never a problem. You can do it. |
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nanamama
Junior Member
Joined: Oct 01, 2009
Posts: 25
Location: North Central Texas
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Wed Nov 04, 2009 6:57 am |
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THANK YOU EVERYONE!  It worked. I did the aluminum foil and poured some on each side back and forth. It worked beautifully! It was so easy. I've never really even thought about it. I thought I had to make 2 separate cakes and then put together, but this was actually easy. Couldn't have done it without you guys! YOU ROCK!
One last question please? I don't remember this happening when I used "just cake mix" - but since I'm now using the WASC recipe (and may I add it is soooo yummy!) when I turn out my cake onto cooling rack - - it sticks to the cooling rack. any secrets there? should I spray the rack first?
TIA |
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cupcakemkr
Forum Addict
Joined: Apr 17, 2008
Posts: 983
Location: Massachusetts
Birthday: Aug 03
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Wed Nov 04, 2009 7:14 am |
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You can place wax paper on the cooling rack or a tea towel with no nap (long fibers) or you can spray it. Glad to hear your cake worked out! |
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