Okay, maybe this can't be done, but I needed to ask for a customer. She wants a 9"x13" cake made half with white cake and half with chocolate. Can I make a dam half way through the pan to keep the batters separate? And if so, how do I do it? By the way, she wants the cake tomorrow night (Saturday) for a BBQ. Help me please!!!! 
yes, dam works...do it all the time.
just take heavy duty aluminum foil and fold to make dam.
I use piece wider than cake pan so can put little tabs at each end to hold it up (one bends left, the other right)
then fill each side, pull out dam viola! (may want to marbalize joint by swirling knife back and forth
------------------
method 2 (i don't do this one as I usually make a total mess of it -- but some swear by it)
tilt pan on something...fill w/ 1/2 half of required batter, it will pool at lower end.
have other batter ready to go. drop pan flat and immediately pour it it. the first batter won't spread so fast that you can't get second batter in.
Yes, if you have something that will hold back the first batter that is put in while the other is poured...then after all batter is in the pan, carefully lift out the divider and bake. The batter will bake together to be seamless.
Good luck!
I have always provided a top layer of chocolate & a bottom layer of white, or if they really want the flavors side-by-side, then I just cut them both in half & assemble accordingly. Most customers who ask for 2 flavors want their guests to have both flavors at once, so they don't have to come back for seconds (but with my cakes, they normally do... I'm not boasting, lol)
Quote by @%username% on %date%
%body%