I was reading the other day about people baking white and chocolate cakes in the same pan, using a foil divider when they poured the batter in. So, today I'm making a 1/2 sheet with 1/2 WASC (Rebecca Sutterby recipe) and 1/2 chocolate (Amazing Choc. WASC recipe). It's baking now and I'm running into an issue with the white being done before the chocolate. I was wondering what others do about that? I have had to put the cake back in for about 10 extra minutes. Not too long, but I do not want the WASC to dry out. Any suggestions? I am using wet strips when baking.
Thanks in advance for any input!
I'm curious what others have to say about this as well. I have noticed the same issue when mixing batters for marble cakes too.
I don't have this problem when coloring different batches of the same recipe. It's when I have two different recipes, for example, chocolate and white baking in the same pan.
i am curious as well. maybe a flower nail on the side that takes longer to bake? or do you solve it like roasting a turkey with the white vs. dark by making the parts that will over cook be a lot colder before going into the oven? like, put the white batter in the fridge for a while?