I am making a large sheet cake and she wants it to be half white, half chocolate. How do I do that?
I use bowl with handles & pour the batters at the same time. Starting at the outside edges. Then I pull a knife back & forth through the middle to combine choc & white together. Also choc bakes higher, so I make it measure out to be about Little over half for white & the rest choc. Hope this helps. I'm bad at explaining.
I decided I wanted to do this for my sisters reunion cake, only I wanted it half/half lengthwise! I used a couple of those flexible cutting mats and covered the edges with foil to keep them together. I held them in place while I poured in the white cake batter, then the chocolate cake batter. Worked like a charm!!
I felt like McGuyver that day! :lol
I've always wondered how to do this. Do you leave the foil in or remove it before baking?
Just a thought, if you mix the 2 batters in one pan. Would they rise evenly?
You can add both flavors to one pan. And Choc & Strawberry does rise higher than white. 
Thanks everyone - but what do you do about the chocolate rising higher than the white? I guess it will be ok since I am leveling it.
I just make the white batter side a little more than the choc & strawberry. If that makes sense. Cuz what happens is the choc Or strawberry will bake into the white side.
I think it's fun too...........after you pull the foil out of the center allowing the two types of cake to touch .......it's cool too to take a knife and make swirls just along the center line....I usually do figure 8's all the way from top to bottom....then you have one side, white, one side chocolate and marble cake in the center. People love this for party's allows for more variety on flavors and it's not any more inconvenient than making two different flavors.
Quote by @%username% on %date%
%body%