Half Chocolate / Half White Cake
Decorating By Momofjakeandjosh Updated 21 Jan 2007 , 5:42am by tricia
This may seem like a really dumb question, but I am wanting to make a sheet cake for next weekend. I was thinking of doing one that is half white and half chocolate. Is there a trick to keeping them seperate? I was thinking of putting a seperator in the center and then lifting it out and kind of blending it before I bake? Is that how you'd do it? Any hints? HOw do you do it? Please be as detailed as possible as I've never done this before!
That will definately work. I'm actually making an 11x15 sheet cake right now that is yellow and chocolate cake. I kind of wanted the marble/swirl effect but couldn't find any good ideas and or recipes so I just winged it. I just layered the white and yellow batter and then swirled it. Hopefully all will be well 
Back to your question, sorry! You shouldn't really have to blend it once you take the seperator out, if you light move the sheet pan back and forth it should bring the 2 batters together evenly and help settle any air bubbles. Hope this helps!
Quote by @%username% on %date%
%body%