I have just gotten a last minute birthday cake order for a sheet cake that is half choc. and half vanilla. She wants the choc. on one side and the vanilla obviously on the other. My question ... do you use smaller pans (what size?) and do two of each flavour and put them side by side OR do I make one choc. and one vanilla sheet and cut them in half to stack? My concern is that they won't be the same height when the two flavours are side by side.
Any help would be appreciated to get this done the easiest way possible.
Depending on the size of the sheet cake you need, I would suggest doing it one of two ways - If this is for a 1/2 sheet or full sheet, I'd bake two individual cakes - For a 1/2 sheet, bake a 1/4 choc and a 1/4 yellow then put them next to each other, just make sure you level them at the same height. If you need a full sheet, bake a 1/2 choc and a 1/2 yellow. If you only need a 1/4 or 11x15 - I'd bake it as one cake. You could have in one bowl the yellow and in another bowl the choc - holding a bowl in each hand (or get someone to help), pour the batters into the pan at the same time. Or, you could have someone hold a piece of cardboard (or a cake board) in the center of the pan. Pour the choc batter on one side and then the yellow on the other side. Then pull out the piece of card board and you then have one cake.
HTH!!!!
I've heard where some people bake in two pans and just stick them side by side. I haven't tried it though. I did an 11x15 sheet cake half yellow and half chocolate and added the cake mix extender to each batch. I folded a piece of aluminum foil to divide the pan and slowly poured in one mix at a time. It doesn't make a perfect line down the middle but it worked well enough. The yellow did bake a bit higher than the chocolate but I just leveled it off with my leveler. Because I added the extender to each mix the cake baked high enough to compensate for what I cut off.
Thank you very much for the input! It's so nice to have somewhere to go that is helpful and understands your problems!!!
This cake is for a 1/2 sheet so I think that I will bake a 1/4 in each flavour and level them at the same time and do the best I can. lol
Will post a picture of this one ... Harley Davidson theme with edible images.
Leanne
Rest one edge of your pan on a cake box or something about one and a half to two inches high, pour the white batter into the "low" end of the pan. Make your chocolate in the same bowl, you won't have to wash it in between, the chocolate will engulf any white batter still in the bowl or on the beater. Just before you pour in the chocolate, put the pan flat on the counter and pour in the chocolate. The white will not RUSH into the other side. Shake the pan to level it out. Weave a knife between both flavors about a half inch if you want to blend the middle strip. But you don't have to.
I had written a tutorial on this with pictures; I don't know what happened to it. Cake Central told me to send it again. I have to recreate it, though, and I haven't gotten around to it.
Thank you TheVienneaus, I never would have thought of that!!!
Okay here's another question for all of you - do you bake two layers for your sheet cakes when filling or do you just 'split' them and fill?
I make 2-flavored cakes all the time (it's almost become a trademark) and I use one pan. Like mentioned above, I elevate one end of the pan and pour in the white batter, then pour in the chocolate batter. In a 12x18 pan, I've even made "neopolitan" cake by using white, chocolate and strawberry cake. I don't use any kind of divider....customers don't expect it to be a perfect line and they actually kind of like getting a part white/part chocolate piece of cake from the middle! Remember....they can't do it so whatever you do they will think it's great!
Debi / Indpls
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I bake two different cakes and put them together because my white and chocolate recipes take different times to bake and I don't want the white overcooked.
Interesting about tilting the pan--I would be afraid of knocking it over--yup, that clumsy! 
I had my hubby cut me pieces of sturdy cardboard so that the main part sits in the pan and then there are two "lips" that rest on the top edge of the pan. I wrap it in a piece of aluminum foil and with the addition of the foil, the board now fits snugly in the pan and then I can pour each batter separately without worrying about the batter spreading. Once the pan is filled and level, I take out the board and spread the two batters together. Works perfectly every time.
Ok, here's a question. Do you think it would taste okay to have one layer be a chocolate cake and top it with a layer of non-chocolate cake, like cherry chip? I know it wouldn't be any different then doing a marble cake, but for some reason, it just seems weird to me to do it like that.
Any two cakes would probably be fine together as a layer cake. I think it would be very different froma marble cake; because with a layer cake the people can eat each flavor separately.
It's not like that commercial for the show "friends" when the girl says something like, "Iit has all these layers. First there's a layer of lady fingers, then peas and carrots .... "
Interesting about tilting the pan--I would be afraid of knocking it over--yup, that clumsy!
I had my hubby cut me pieces of sturdy cardboard so that the main part sits in the pan and then there are two "lips" that rest on the top edge of the pan. I wrap it in a piece of aluminum foil and with the addition of the foil, the board now fits snugly in the pan and then I can pour each batter separately without worrying about the batter spreading. Once the pan is filled and level, I take out the board and spread the two batters together. Works perfectly every time.
I did the same thing with a piece of foamcore board, but I also wrapped the foil with clear contact paper for easier cleanup!! Now I don't have to have my son or hubby help me to make a 2 flavor cake. I also use a small trivet (maybe 3/4" thick to prop the pan up on. Works great!!
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