Hey everyone - question here!
I am making an 11X15 sheet cake celebrating 3 birthdays within our family. I wanted to make it 2 flavors and I was wondering how do I do this? I want to make 1/2 choc and the other 1/2 white - what do I use for a divider in the pan that holds up during baking and I assume you just pour your batter on one side of the divider and then on the other with your other flavor - are there any tips or secrets I need to be aware of?
Hi Shugga. If you'll go back about a week and look at "Darned Cake anyway", (mine was 12 x 1
, you'll find my most recent experience with this subject. After that, I've decided from now on to make two 9 x 13 and put them together to ice. One problem is that the two flavor cakes don't bake at the same pace, and can cause problems. If you do divide the cake, you can use cardboard covered with foil, but you don't leave it in the cake to bake, after all the batter is in your pan, you remove the divider. With this cake you definitely will need to use a core (or flower nails, at least one on each side) to help the cake bake thoroughly. Good luck! Janice
I don't know why the eight has a face on it, I tried it twice and it is still there, but it works, I guess! Janice
That because an 8 with a right side parantheses right after the 8 makes the cool smiley, if you want just the 8 and the parantheses, put a space between them. 8 )
I just made that cake! I did what veejaytx described, I guess. I baked a vanilla cake in my 11 x 15 pan (w/2 flower nails) and then I baked a chocolate in my 11 x 15 pan. I cut each one in half, not torted, cut the cake in half, so I had 2 layers of chocolate and 2 layers of vanilla. I then just put them side by side on the board, with a little frosting between them and filled, frosted and decorated like a regular sheet cake. I had to level the chocolate cake a bit as it baked higher than the vanilla, or I guess I could have just filled the vanilla side more or used more frosting on top to level the whole cake. Have fun!
Thank you all - I am going to try it and I'll post a pic on how it turns out!
when I made a cake with two flavors I didnt have a divider and didnt think about using something else...I just had my husband empty the bowl of vanilla as I did chocolate (or was it the other way around) anyway, and it turned out ok...... I just rotated the cake every now and then and the middle where the two flavors met, was almost like a "wave" it looked cool when it was cut.... the few people that got the middle pieces thought I made a marble cake....and loved it....but if I do it again I will either divide it, or do two flavors separately. I made a checkered round before....but of course that isnt the same.
I JUST MADE AN 11 X 15 THIS MORNING WITH TWO FLAVORS WHITE AND CHOCOLATE. I JUST USE MY FLOWER NAIL IN THE MIDDLE AND NOTHING ELSE. IT BAKES THE SAME. IT TAKES LONGER TO BAKE HOWEVER. I MAKE THE WHITE FIRST AND PUT IT INTO PAN HALF WAY. THEN I ADD THE CHOCOLATE. WHEN I DO THIS I PUT THE PAN ON TOP OF THE BURNERS ON THE STOVE TILTING THE PAN SO THE WHITE MIX DOESN'T GO THE ENTIRE PAN AND THEN I PUT THE CHOCOLATE IN THE PAN AND IT ALWAYS TURNS OUT FINE. GOOD LUCK. JUST REMEMBER TO TAKE CARE OF THE NAIL ALSO WHEN YOU GREASE THE CAKE PAN. I USE THE PAM SPRAY WITH FLOUR AND I SPRAY THE NAIL AS WELL AS THE PAN AND I DON'T HAVE ANY PROBLEMS.
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