Someone requested a wedding cake with a layer half chocolate half white. I don't want to bake both flavors in the same pan because they have different baking times. I was thinking about baking both cakes, cutting them in half vertically, using a cake leveler to level the layers to the same width and joining the 2 halves with buttercream in between or no buttercream in between and just on the outside of the cake. Anyone have any suggestions or tips?
That's how they do it when you order a half chocolate-half vanilla sheet cake from the grocery store. They don't put buttercream between the two halves - adhering the cake to the cake board with some frosting, frosting the outside, and chilling the cake is enough to keep the cake together. I don't think there's any reason why you couldn't do this too, just make sure your cakes are exactly the same height.
No problem, best of luck with your cake