I need to make a chocolate and vanilla swirl cake. I'm doing a WASC version of both, but how do I put the batter in the pan and get the best swirl effect? Any tips? Thanks!
you'll get varying answers on what works for different people but i like to use a portion scoop (or ice cream scoop work stoo) and alternate my flavors as i'm putting them in the pan. I get one layer in and then am able to to one more layer and then I alternate the flavors again (so white is on top of chocolate and vice versa)
I then takea knife or bamboo skewer and drag it through the batter to get them marbled and get a swirl effect.
I prefer to pour in the vanilla batter and then pour a zig-zag of chocolate on top. Then I use something fairly wide like the end of a spatula or the flat part of a butter knife to zig-zag the oppose way creating a "feathery" look. Make sure to drag along the bottom of the pan so that the colors swirl thoroughly. Super quick.