I recently purchased the checkerboard cake pan.
How can I determine if my recipes are compatible to be baked together? Based on the density of the finished product? Based on the density of the batter? Do I need to use a thick batter?
Any and all advice would be appreciated.
I just divide my batter, and put one color/flavor in one half and the other flavor/color in the other. That way there are few worries about compatibility.
Thanks for the reply- I didn't get a notice and forgot to check!
So then how to you make one part chocolate- do you add cocoa or melted chocolate? In what proportions?
I put a squirt of Hershey syrup, and some cocoa powder to taste.
I don't want to use just one type, I think adding both makes it richer and helps keeps the thickness about the same.
Sometimes I add ground chocolate chips, too.
Sorry about no measurements, my Grandmother taught me to cook... a pinch of this, a handful of that.
Got it! Thanks!