I've gotten a request from a niece for a baby shower cake. Want rectangular half & half- choc/white cake. OK, so I bake 2 separate cakes, cut then half and put together. How do I prevent the "split" showing through my BC? I will be torting the layers and putting filling, then icing with BC and decorations, and don't want the "split" showing through.

any advice is appreciated!

TIA

When I do this I use a 2 mix pan so I make one mix white/yellow and the other chocolate. I have been using the WASC recipe and that is fairly thick so I will put a little of one mix in one side and a litte of the other and go back and forth so it ends up even. As long as I don't put too much in one side and not the other the 2 flavors bump up against each other and stay seperated. Ice like a normal cake and the seperation line is invisible.
Also helps make sure both sides of the cake are the same level.
When moving the cake you will need to be careful though because it will want to seperate at that point. Use a good firm cake board, not the wimpy ones you get in walmart
HTH!!

I'm guessing you "dam" the cake before you put the filling in? I'd put the Choc on bottom as it tends to be heavier. Cross your fingers? LOL anytime you stack cake (same flavor or not) there is a possibility of the cake settling and showing the layers. I'd keep it (the filling) thin and you should be fine
good luck
Mike

Sometimes I do the same as milmil95 and sometimes I make a temporary aluminum foil "dam" It stretches across the pan, I pour each batter in and them pull out the foil.

nana, if I understand you correctly, you are making two completely separate cakes and putting them next to each other on one cake board, making one side chocolate, and one side white...... When I do that, I put a little butter cream icing between them and then slide them right up against each other...... just ice as you would if it were a complete cake.... you shouldn't have any problems..... just don't be "skimpy" with the icing... I usually just make it in one pan though with the foil divider like the other person said.....

I don't know if I understand or not nut if I'm putting them side to side. I cut a nice straight edge and butt them together. I trim everything I do so I'd trim it after i set it and Ice it that way. shouldn't be a problem with the seam. Use a good solid board tho!
Mike
you could overlap the top layer as well (like bricks) so its more sturdy
good luck

nanamama: I am assuming you are referring to a sheet style cake side-by-side white and chocolate. I do this all the time. I simply make up the chocolate batter and the white separately and then pour them into my pan. I fashioned a divider that keeps them separate until both batters are poured. Then I lift the divider and the two flavors meet up. I use bake strips to keep it level and even as a chocolate cake wants to rise higher than a white cake. The strips keep that from happening. Edited to add that it tortes beautifully this way... no breakage, no seam.

with a deep breath and sigh....OK, I didn't know I could bake in the same pan. I will try this with the aluminum foil divider. I'm baking tonight - - so keep fingers crossed and prayers coming!

Thank y'all for all your responses. I LUV this site. Everyone is so helpful and nice.

You dont' even need the alum foil divider. I never use one. Prop one end of the cake pan up (I put mine on an overturned saucer). Pour in batter #1. Then lower the pan and pour in batter #2. As mentioned above, the batter will meet in the middle. It won't blend, like 2 colors of Kool-Aid .... it will meet in the middle, like lava. No, the "line" between the two flavors is not perfectly straight, but in 30 years, no one has EVER complained or even mentioned it. As a matter of fact, most clients fight over the center pieces so they can have a piece of white/choc!

I have done this once and did how indydebi explained it... Worked perfectly....

good luck..

What Indydebi said. been doing it a long, long time, never a problem. You can do it.

THANK YOU EVERYONE! It worked. I did the aluminum foil and poured some on each side back and forth. It worked beautifully! It was so easy. I've never really even thought about it. I thought I had to make 2 separate cakes and then put together, but this was actually easy. Couldn't have done it without you guys! YOU ROCK!

One last question please? I don't remember this happening when I used "just cake mix" - but since I'm now using the WASC recipe (and may I add it is soooo yummy!) when I turn out my cake onto cooling rack - - it sticks to the cooling rack. any secrets there? should I spray the rack first?

TIA

You can place wax paper on the cooling rack or a tea towel with no nap (long fibers) or you can spray it. Glad to hear your cake worked out!

When you flip the cake onto the cooking rack, do you then re-flip it onto a second rack so that the bottom of the cake is sitting on the rack?

I also tend to elevate my racks (turn 4 coffee cups or small glasses upside down and set the cooling rack on top of these) to give the steam room to escape. Otherwise, the steam goes right back up into the cake, causing it to get really moist and it will stick to the rack. Especially if it's "upside down" on the rack.

Indydebi, no I haven't been reflipping. I'll do that and the coffemug trick. Thank you!