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First this is a fantastic site , you can get lost on here 
I was wondering if anyone could please help me ? I am new to this ?
I need to make a sheet cake 12 by 18 but i need to make one whole half of it chocolate and the other whole half white ? How would i do this without the two of them running together when poured????? any ideas??? do i need to use some kinda of divider??????
thank you all so much in advance .
You are all so talented i enjoy learning and viewing your work [ just fantastic ]
Have a great day all
lou
I would either use a divider (which you can purchase at a cake supply) or use two 1/4 sheet pans and cut the baked cakes to size.
After I grease and flour my pans, I cut a piece of cardboard (I generally just use the cake box) the width of the pan. Place in center of pan and secure with tape to outside. Put one end of pan up on something small to give it tilt--I put it on my sink part, it's about 1/4 to 1/2 inch above the counter. Pour in one flavor of batter, then when I am ready to pour the other side-bowl in hand, I lay the pan flat and quickly pour it in. Then I remove the cardboard.
I use a 12" ruler! (It fits perfectly!) Cover it with saran wrap and stick it in the middle of the pan - then I put it on a little bit of a tilt (set one side of the pan on top of a folded dish towel) pour one side of the batter in - leave it on the dish towel tilt until you get the other batter ready, then set the pan flat and pour the other side in. Then REMOVE the ruler and bake!
I did this for my daughter's birthday cake last week, and I just had my son hold a flexible cutting board in the middle of the pan while I poured the mixes in the pan, one at a time.
It worked pretty well, except that he didn't hold the board straight and the line in the middle was kinda slanty.
I think next cake I will try the cardboard or foil divider method.
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