I have to make a 1/2 chocolate 1/2 vanilla half sheet. How do you split the batter? Do you just pour them in at the same time or is there a way to do it so that it comes out with a clean seperation? Thanks for your help.
I mix up the vanilla batter first and then set my 1/2 sheet pan up on the empty cake mix box and pour the vanilla into the end that's down, then mix the chocolate and as I'm dumping it into the raised side I slowly lower the pan. Once they're both in side by side you can use your spatula to smooth them out better. Sometimes people will have me marble the center two and then they have white, choc, and marble cake all in one cake.
I just make an alum. foil dam then pull after both are poured in pan.
I also raise the pan on one end then release as I pour the second batter in. Works great!
Couldnt you bake a white 1/4 sheet and a chocolate 1/4 sheet then slide them together? That's how we used to do it in the grocery store bakery I worked in!
If you are talking about a cake that serves 24-30 people, I use two 13X9 cake pans and ice the cakes together as one.
since my cakes are double layer, I bake one layer of each flavor, then cut them each in half and stack them on top of themselves-- voila!
I have used the lifting one end method or the foil method. Either way works pretty much the same for me. I think I am going to just start to bake the seperate ones and ice them together. It seems easier.