mla Posted 2 May 2009 , 6:09am
post #1 of

Hello everyone. This may be obvious, but I usually make round cakes......I'd like to do a sheet cake with two different cake flavors and fillings. Do I bake one chocolate 9x13, cut it down the middle and stack it, then repeat with vanilla and place them side by side to make one 2-layer 9x13 cake, half chocolate, half vanilla? Does that make sense? Any tips would be greatly appreciated.

7 replies
brincess_b Posted 2 May 2009 , 11:05am
post #2 of

you can do it that way, but also you can just pour the vanillan mix into half the pan, chocolate into the other side. the middle bit ends up with a bit of a mixture.
xx

JGMB Posted 2 May 2009 , 11:17am
post #3 of

mla, I've only ever made one 2-flavor sheetcake. I did it your way. It does work, it's just very important to make sure both cakes are exactly the same height, or your sheetcake will look really wonky!

I've never tried it putting both batters in the same pan.

solascakes Posted 2 May 2009 , 11:26am
post #4 of

http://www.cakecentral.com/cake-decorating-ftopict-629274-.html

That's your answer

iownajane Posted 2 May 2009 , 11:27am
post #5 of

I do it all the time...bake one layer one flavor,a second another flavor,and I torte and stack,alternating flavors...I get 4 layers that way...about 4 inches high icon_smile.gif

hettrk6 Posted 2 May 2009 , 12:09pm
post #6 of

I have done two different flavors many times. I make two kinds of batter, and then pour them simultaneouslyevenly in the pan so that theyslowly come together and meet in the middle. It bakes up just fine and doesn't even mix together and I have a sheet cake with one flavor on one side and another on the other side!

indydebi Posted 2 May 2009 , 12:13pm
post #7 of

If they were wanting a single layer 9x13, two flavors, I'd have no problem telling them "That cake is too small for that combination" since the pan takes barely more than one cake mix. If I have to mix up more batter than I need, then they are paying for the bigger cake. (I wont' make anything smaller than a 11x15 anyway.)

If you're making a 2-layer cake, then you're using about 3 cake mixes anyway. A 2-layer 9x13 will serve about 50-54 people. So instead of going to all the work of baking two cakes with all the cutting and stacking, why not just make a single layer 12x18? It takes 3 mixes and you can bake it all in one pan. Of course, if the client is wanting the smaller, 2-layer cake, this isn't an option, but just suggesting .....

You dont' need a divider. It's not Kool-Aid that's going to run together, It's batter. Thick, stiff batter that will meet in hte middle and stop when they hit. Elevate one end of the pan (sit it on a saucer or a folded towel) and pour one batter in. Then lower the pan and pour the other batter in. All my sheets are 2-flavor and I've never used a divider. It's just not necessary.

iownajane, your torted cake sounds very pretty! I'd check with the client, though, to make sure they want it that way. If I ordered half-n-half, I'd expect to be able to get a piece of white cake OR a piece of chocolate cake .... not a striped piece of cake where I'm forced to eat chocolate whether I want it or not. (I'm really one of those PITA clients! You don't EVEN want to know how high my blood pressure would go if there was one flake of coconut on my stacked cake! icon_lol.gif )

mla Posted 2 May 2009 , 5:53pm
post #8 of

A huge thank you to each and every one of you! You've pretty much answered all the little questions I had about this technique. I'll take all of this info into consideration and make a plan!

Such great support here....love it! icon_biggrin.gif

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