Half Vanilla, Half Chocolate Cake
Decorating By aggiecakes Updated 15 Jul 2006 , 2:05am by momoopatiowa
I was just asked today to make a cake for my first real $paying$ customer!! Woohoo!
Anyway, they want a half sheet - half chocolate and half vanilla. How should I do this? First, I read earlier that a half sheet is 11 x 14 1/2 - right?? If so, do you just pour vanilla batter on one side and chocolate on the other or bake them in 2 separate pans? If you use 2 pans, what size pans should I use?
I made a cake like this a few months ago. You could make two 9x13s, one chocolate and one white, and put them next to each other--which is what I did--or you could pour the two different batters in the one big pan. I haven't done it this way, but i'd like to try it soon.
Yes, I pour choc on one end and white on the other - you get marble in the middle. You would be surprised how many want marble when it is cut!
Most of my clients who order half sheet (12x1
cakes want "the split" which is what I call it: 1/3 Chocolate on one end, 1/3 Vanilla on the other end, and 1/3 Marbled in the middle where the batters meet. My clients tell me that the marbled is the most requested flavor. Some women have told me that their husbands will ask for 3 or 4 pieces of marblecake "for other people" but then the husbands hide them and eat the marbled pieces themselves later. Sneaky!
Good Luck! 
Anna
I have done the two 9x13" butted together but also done both flavors in my half sheet pan and used a piece of printer paper folded, to make a semi-stiff barrier, to divide the white from the chocolate batter. Then I just pull it straight up and wa-la. That way I avoid the marbled part. Works well for me.
I have made so many 1/2 & 1/2 cakes. I mix one flavor, then prop up one end of the pan with a folded dish towel and pour it in. Then I mix the other flavor and as I start to pour this flavor into the propped up pan, I pull the dish towel out from under the pan. Works every time.
Pat in WDM, IA
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