Chocolate/white Half Sheet Cake

Baking By fdusing

fdusing Posted 22 Apr 2015 , 3:46pm
post #1 of 1

I am needing to make a 12x18 sheet cake, but I need it to be half chocolate and half white.  I was hoping to use the WASC recipe for both cakes.  What's the best way to go about doing this?  I've read some people create a cardboard dam and then remove and I've read some people bake a 12x18 of each and then half, fill, and stack.  What ways do you prefer?  I was thinking that halving, filling, and stacking seemed like the way to go.  If you prefer to do the filling method, what are your go to fillings for each flavor?  This will be my first ever half/half, so I just want it to turn out the best it can!  Thanks in advanced! :)

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