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Any ideas on how to make a two toned wedding cake? like this...

post #1 of 22
Thread Starter 

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The Bride doesn't want fondant and she wants the inside to be Chocolate cake under the white side and White cake under the brown side. Any helpful tips on how to pull this off would be greatly appreciated.

post #2 of 22
That's ridiculous! And using different batter for each side of each tier will be a PITA, you could use those batter seperators but I'd simply make a few tiers chocolate and a few vanilla.

You have to do fondant for the swags but honestly I'd insist on using fondant for this design. You could use buttercream but it won't work under the melted ganache glaze on the dark side-I think the BC will try to melt once you pour the ganache on but you could try it.

You will have to be very, very good at BC to get this clean, classic look.
post #3 of 22

I simply fold a strip of aluminum foil and use it to separate my pans in half, then use some weight on one side, like a clean plastic fondant bucket (with water in it) to hold the foil up, and keep it straight. Then I add the batter to the empty side, then take the buckets out and fill the other side with the other batter. Take the foil out before baking, by dragging it out longways, through your fingers, to clean off the excess batter. 

 

Hope that is clear, I wish I had seen this sooner, since I did it at about 1 am, I'd have taken a picture or two. I still can, just remind me, after 4pm. 

 

Alternately, bake one layer white, then the other chocolate, and cut them in half, and stack white on white, choc on choc. Stick together with icing. I would insist on fondant for this method, so they don't fall apart in transport. 

 

The hard part will be keeping the sides labeled, so you can line them up, keeping the chocolate on the chocolate side, and same for white.

 

Charge extra for either method!!!

 

Ganache doesn't have to be that hot to pour, and I would start with cold cake. I could do this in buttrcream, no problem Can you? If not, then don't! The drapes still have to be fondant, though. 

 

Cool idea, time consuming, though

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #4 of 22
I wouldn't have thought to split the cakes, then layer. Good idea! But lining them all up was my concern. I'd just think serving would be easier if she did different layers, I suppose if it's cut properly it wouldn't matter.
post #5 of 22
Thread Starter 

Thanks ya'll so  much for all the feedback. Now that I have slept on it, I'm probably going to have to tell her that I can only do it in fondant. My BC work isn't terrible or anything but it's not good enough for this. It is a very beautiful cake but I'm not sure that my skill level is up to par for the way she has invisioned this cake. I think different flavored layers will be the safer way. Thank you all.

post #6 of 22

Different flavors in each tier I could see but each layer a different flavor (or alternating) would defeat the purpose imo. I am a chocolate fan, my husband prefers vanilla. I just dump both into the pan (simultaneously) on opposite sides and it is half and half. They do make cake daddies that you can hold in the middle but I find it to be a pain.

post #7 of 22
You could do a white chocolate ganache on the white side and a regular chocolate on the brown. Then use a bottle to make the drizzled and pipe on the design for the other side. To make the drape use molding chocolate. For the cake use the pan seperators.
post #8 of 22
Michelle's wedding 006.JPG 1,231k .JPG file

 

I actually made this same cake last month (see attached) and did cover it in buttercream, swags did have to be in fondant, as I could find no way to do those in buttercream. as you can see the poured ganache worked just fine. I would suggest using a batter separator to make the layers 1/2 white and 1/2 chocolate, as I believe cutting layers and putting them back together would compromise the stability for stacking that high. I would also suggest using SPS, which I now swear by, as this cake was transported 40 miles completely constructed over very hilly roads and made it in perfect condition!

I don't have hot flashes...I have short, personal vacations in the tropics!
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I don't have hot flashes...I have short, personal vacations in the tropics!
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post #9 of 22

What about using modeling choc for white there are recipes all over cake decorating it works better than fondant. and so much better to eat hope it works gl pat

post #10 of 22

Beautiful job on that buttercream cake Michelle
 

post #11 of 22

this is probably a stupid question but what is sps? because that kind of stability sounds amazing! :)
 

post #12 of 22

Not a stupid question at all. It is Single Plate Separator system. Not expensive either!

post #13 of 22

Thank you!  I will have to give it a try!  You did an amazing job on that cake by the way!! 
 

post #14 of 22

Which cake?

post #15 of 22

I actually thought that you were the person who had posted the two toned cake sorry my mistake!  but then I looked at your cakes and they are all really good but my favorite is the retirement cake with the flag!! :)  everything is so smooth and perfect on it!
 

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