Divider For Half And Half Cake

Decorating By cindyv Updated 30 Mar 2009 , 10:29pm by indydebi

cindyv Posted 16 Jul 2008 , 1:00am
post #1 of 9

I'm looking to purchase a divider for a half and half cake. An acquaintance who is a cake decorator told me she has one and I can purchase it at a cake supplier but I can't find one. Can anyone offer a suggestion as to where to look?..Thanks in advance!

cindyv
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8 replies
tippyad Posted 16 Jul 2008 , 1:07am
post #2 of 9

I made one myself...cover a piece of cake board that will fit in your pan with aluminum foil. Then cover w/ packing tape. Pour batters in pan while holding board. Remove board before putting in oven. Saves $ too.

renee2007 Posted 16 Jul 2008 , 1:12am
post #3 of 9

I am always making half chocolate and half white sheet cakes . I use to just mix up the batters in two seperate bowls and then try pouring them at the same time or else I would have someone help, but now I just pour one in at one end and then pour the other end and let them meet in the middle. hope that makes sense.lol. works great and I have never had a complaint about it. icon_biggrin.gif

apetricek Posted 16 Jul 2008 , 1:17am
post #4 of 9

Hi I use a piece of foil to make a dam. I fold it so that it makes the pan have two sides, and then once I have both batters in the pan I quickly pull it out. Hope this helps and I am being clear.

leannsloan Posted 16 Jul 2008 , 1:17am
post #5 of 9

I use a cake board cut to the size of cake pan pour your batter one at a time them pull the board works well But after reading tippyad post the foil would be better just rip the foil off use the board again hope this helps and thanks for the tip tippyad

all4cake Posted 16 Jul 2008 , 1:58am
post #7 of 9

If you put one end of the pan on a folded kitchen towel(it doesn't have to be a drastic slant).have both batters ready. Pour one batter into the low end. It will go toward the lower end. Remove towel and quickly pour the other batter. Having a mark at the center point helps if you absolutely have to have it exactly 1/2 and 1/2. That is what I do and it works for me.

Cak3mama Posted 30 Mar 2009 , 9:54pm
post #8 of 9

I do Three flavors in a 1/2 sheet and just poor the batter in one at a time ..most of the time they want one kind of marble in the cake so it works out ..they get 2 marbles becuz I like to marble where the cakes meet ..

indydebi Posted 30 Mar 2009 , 10:29pm
post #9 of 9
Quote:
Originally Posted by all4cake

If you put one end of the pan on a folded kitchen towel(it doesn't have to be a drastic slant).have both batters ready. Pour one batter into the low end. It will go toward the lower end. Remove towel and quickly pour the other batter. Having a mark at the center point helps if you absolutely have to have it exactly 1/2 and 1/2. That is what I do and it works for me.




agree. I wouldn't spend money on a divider. Never has a customer ever come back and complained (or even noticed) if the cake wasn't exactly half and half.

Let me add that I see a lot of posts in which the question comes up about "won't the batters run together unless you put a divider in there?" No, they won't. It's not watery like Kool-Aid ... it's thick like lava. And when the thick lava-like batters meet in the middle, they will stop each other.

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