How Do I Make Two Flavors In One?
Decorating By 2sweetcookies Updated 7 Sep 2007 , 6:03pm by 2sweetcookies
Someone wants a sheet cake for 35, I was going to make a 1x15. she then decided she wanted half vanilla and half chocolate, I said I could do it thinking I would put two smaller ckaes together but that would make for a much larger cake, I can't really charge for a larger cake when she only wnts it for 35. Is there a way to divide the 11x18 pan and have two flavors? It's a Dora theme (scene tye) so I don't think circles would work well.
Thanks for any advice.
For an 11x15 pan what I do is get the pan ready for the mix (grease and flour) I always start with the white cake mix, when I'm ready to pour in the batter I take a 1/3 measuring cup turn it upside down under one side of the pan so the pan itself is at an angle. Pour in batter. Leave the pan like that until you have the other cake batter ready to pour. When you are ready to pour simply remove the measuring cup, you will have plenty of time to pour the next batter in. Then I give it a shake and tap on the counter to remove all the air bubbles. Hope that all makes sense.
Missy
Yes, that makes sense, the flavors don't run into each other? I never thought of doing it that way.
I was also alittle concerned about one side being done before the other.
They usually get done at the same time, but the chocolate is always higher than the white so there is more leveling to do. Once I started using the flower nail it does help.
No, they don't run in together as long as you don't take the cup out until right before you are ready to pour.
Missy
GREAT!!
Thanks so much for the advice, very helpful.
Here's the deal with charging-you charge them for what they are getting. Don't give away free cake! According to the wilton chart a 2 layer 11x15 will serve up to 60. You don't need to give away up to 25 servings! That's not good for your bottom line. You give the customer the size cakes and servings and they decide what they want to pay for and how much cake they want. It's like with wedding cakes. If the bride says she'll have 100 guests I can offer her a cake for 90 or a cake for 115. Most of the time you can't get a magic combo that will give you the exact #. The bride can then decide how much cake she wants. But I'm sure as heck not giving her 15 servings! That's at least $30 if not more!
I'll get off my soapbox now but I hate to see lose money!
You can feed up to 45 with a 2 layer 9x13 but I usually say about 35.
d
ok, maybe i'm overthinkg this way too much.
I usually whip my egg whites for the vanilla cake but not for the chocolate, (I haven't even really found a recipe that call for whipped whites in a chocolate cake), Is it a big deal if the texture of the two are a little different?
Would the results even turn out right if I whipped the whites for chocolate, i'd hate to experiment on a paying customer.
Is this a silly question?
dodibug, I see what your saying, this is only a single layer cake,however I've been realizing I need to tell people what the servings are for each size and let them decide, it usually fall somewhere in the middle, I also have to remember to let them know what serving size it is based on.
thanks
I think I'd cut a cake board to make a "wall" cover it with freezer paper or whatever and grease it. Hold it in the middle of your pan and fill both sides. Then you'll have a nice line when you pull it out. I've read that some people marble the cake in teh middle where teh batter meets.
Ok what you can do is make two layers... (I always make two layers to give it the proper height needed). Make one layer yellow, then make one layer chocolate, once they are cooled you can measure them and score them and cut on your center point. Now you should have 4 cakes equal in size. Put a yellow and a chocolate next to each put some icing in between smack them together (side by side) to form one cake again. Now place a thin layer of buttercream as a filling/glue and place the yellow piece ontop the yellow and same with chocolate on chocolate. You will have to make sure they are the same height as each other, as stated previously, chocolate always rises higher then white or yellow cake. Heck anything rises more then white cake lol.
Or you can just prepare your pan, mix up your yellow batter, mix up your chocolate batter, and pour at the same time into the pan and then once done pouring take a spatula and marblize the center where they meet so they don't seperate from each other (been there not a good place to be lmao). This is a little tricky because it's hard to estimate how much of each batter is going in the pan but judge by eye and try to get the chocolate a little lower then the yellow but not so much the yellow runs over to the chocolate.
The first way is the easiest in my opinion because there is no wasted batter or cake. I've got an order coming up that they want 1/2 of a 9x13" cake... I was thinking I'll have a 2 layer half left over... my husband got the bright idea to just make one layer and cut it in half and place it on top..... makes more sense then having a 2 layer half a sheet cake sitting around for me to get fatter on lol.
WOW< thank you, what great ideas, I knew I could count on getting some answers,Love the ideas.
ohmygoodies, thismay be common sense but I will ask anyway, if i'm baking a 11x15 do I still use one batch the layers will just be thinner, then stack them? If you fill the pan it would yield a much bigger cake.
Just make a thinner layer then normal if you're going to do the "cut in half then stack" method 
I'd say maybe only fill the pan about half way instead of 2/3 of the way... then maybe sure you smoosh with a clean hand towel when it comes out of the oven (right away don't let it cool any) to get rid of any dome that may be present
And no it's not a stupid question or anything I'm just not very good at explaining lol.
I do it exactly like fabfour described. No need for a wall or divider. Trust me, your customer will not call you to complain the "line" wasn't straight. Most are more fascinated with a wavy middle than just shoving two different cakes together....they always want to know 'Wow, how did you do that?"
It's a VERY common question to ask "won't they run together?" I always tell people .... "It's not Kool-Aid. It's not going to blend."
When the batters (the BATTER, not LIQUID) meet in the middle, they will stop each other. Like lava.
OFF TOPIC--SORRY
You can feed up to 45 with a 2 layer 9x13 but I usually say about 35.
d
REALLY 
gosh guys, i'm lucky at my house if we get 24 out of a 9x13, we must be some hungry people around here. 
it's funny you mentioned this, i was just looking for a chart that i agree with. wedding servings isn't as big a deal to me, it's trying to compare them to birthday servings--those kids (adults) at parties except a bigger piece than at a wedding
that said, the last wedding i went to they cut huge pieces & the lady that was cutting said she baked/dec. cakes (not that one) but dang they didn't have any cake left 
all this said, i know if i don't charge correctly for larger servings i'll lose money--so i totally agree with dori on that!
does anyone have a chart other than the standard i fine when i google wilton's & earlene's http://www.earlenescakes.com/ckserchart.htm
thank ya![/code]
all this said, i know if i don't charge correctly for larger servings i'll lose money--so i totally agree with dori on that!
does anyone have a chart other than the standard i fine when i google wilton's & earlene's http://www.earlenescakes.com/ckserchart.htm
thank ya![/code]
http://www.wilton.com/wedding/cakeinfo/cakedata.cfm
This is the one I use TO DETERMINE PRICING.
Example: 10" round serves 38 per this chart. This is what I use to compute my price per serving to get the cost of the cake. I tell the customer it serves 25-35. They are welcome to cut it any size they want, but if they want bigger pieces then THEY have to order more cake, *I* don't have to change my price.
It doesn't matter which chart you use .... just pick ONE and stick to it so that you have consistent pricing across the board.
Mission accomplished but only somewhat a success. I thought I measured the batter equal. I went to take a peak and the white was over flowing on top of the chocolate. I almost cried I was ready to do it again. It seemed simple enough I did use a seperator and pulled it out it looked ok going in. I jmust have just added too much white batter. There is about 2" in the middle where the two overlap I don't think it will be a huge deal. if someone can't decide what flavor to have they can just eat the middle and have both, BONUS!!!
Thanks to everyone for your help.
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