I am doing a 12" x 12" grad cake for Friday and the client has asked if I could make it 1/2 choc, 1/2 vanilla. I know I saw a thread a couple of weeks ago about pouring 2 different flavored batters into the same pan without them mixing, but I can't remember all the suggestions, nor can I find that thread. Anyone have any suggestions or ideas?
I do this quite a bit. I just have my husband pour one batter from one side while I pour the other from the other side. they meet in the middle.
When I do 1/2 & 1/2, I do one layer choc and the other vanilla...kind of alternating them.
Someone did them with bright colors and poured one color in first and then poured the other gently on top.
they never mix?
If you want a 'crisp' line in the middle use a piece of heavy duty foil, fold it a few times to make it kind of thick, then place that down the middle of the pan. Pour your batter into each side respectively then pull out the foil. (Usually I bend the foil into an L or T shape so it stands up on it's own. Or, if you can get someone to help you, do the 'both of you pour at the same time' method. That works great!!
thank ladies.... i knew the solution would be relatively simple...