What I'm trying to do is..make the top 6" layer a combination of the two other flavors from the other layers-chocolate on 1 half/white on the other. We do not want alternating layers. My thought is to make 1 torted layer of each kind, cut in half then stack as if I had torted 2 full layers. Will this work properly? Also, should I "glue" the 2 halves together with frosting? This will be the top layer of a wedding cake and the topper will be a small dome of flowers-will the split cake still support the topper? Oh the things I think I can do
! GREATLY appreciate any advice!! TIA
I did once and it started to separate, but it was a much bigger cake - a pirate ship and was heavier on either side of center and the base was undercut. In the future I would stagger seams . You can't do that though, because it is 2 types of cake. Since this is a small cake it would probably work. Definitely glue it together - maybe with white chocolate ganache 3:1 because it is stiff and sturdy and may be an acceptable flavor for both sides, and also would nicely define the separation between the two flavors. If you are worried about the weight of the topper, put supports in as if it were another cake layer and then its weight won't be on the cake itself. (Don't put the supports right in the "seam"). If you have time, do a trial - even with left over batter from any other cake you are making in the meantime. Cut some 6" rounds in half, even if the same flavor and "glue" them together again. Maybe put a little weight on top for a day or so and see if it holds up. Good luck!
Why not just bake them in the same pan? I have done half chocolate, half vanilla cakes before. I just pour them into the pan simultaneously onto opposite sides. Obviously the middle will be a mix of both but it would be if you are frosting them together anyway.If you are worried about them being even you could get a cake daddy and make it easier but I just do it by eyeing it.
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