I'm making a chocolate cake for my child's birthday. There's going to be a "ramp" in the front I was going to make out of vanilla cake - a 1 late 8 inch cake, halved, stacked and carved. I figured it would provide a bit of white to guests who might not like chocolate.
At the same time, the receipe I was using didn't fill my 8 inch cake pans, so I doubled it. Now I'm left with too much chocolate batter. I haven't started the white cake.
What would you do? Make the white cake AND chocolate? Decide to do two tiers even though I know that's more cake than I need? Cupcakes? Forget about white cake and just hope everyone likes chocolate?
duplicate post — pls see https://www.cakecentral.com/forum/t/868434/what-would-you-do-too-muchnot-enough-batter