How do you make a half chocolate half white cake?!
she wants it half chocolate and half white how in the world do i do that?? do you like make 2 seprete cakes and put them together and frost it or do you somehow but the batter in and bake it together or what!! i'm completely lost!! help someone lol
Answers: Okay my friend is pregnant and shes having her baby shower on feb 25th and she put me in charge of getting the cake but i was thinkin on makin it instead since i love to bake and i've won first place in a baking contest before but the thing is!!!! that
she wants it half chocolate and half white how in the world do i do that?? do you like make 2 seprete cakes and put them together and frost it or do you somehow but the batter in and bake it together or what!! i'm completely lost!! help someone lol
You CAN actually bake them in the same pan. I have done it before. The batters don't intermingle. If you just pour each batter into opposite sides at the same time then you will have one cake, 1/2 chocolate-1/2 white.
You know what else I like doing? Get chocolate frosting and white frosting. Frost 1/2 the cake with the white and 1/2 with the chocolate.
Say your cake is baked like this:
CCWW
CCWW
Frost your cake like this:
WWWW
CCCCCC
So your end result is 1/4 chocolate cake-white icing, 1/4 white cake-chocolate icing, 1/4 white cake-white icing, and 1/4 chocolate cake-chocolate icing!
Marble cake with chocolate icing
You can finish it off with chocolate icing or just dust it with icing sugar. It is delicious either way and will keep well in a cool place.
If you have no guglhupf tin, use two 1 lb loaf tins
8 oz ( 225 g ) unsalted butter
8 oz (225 g ) caster sugar
4 large eggs
grated rind of 1 lemon (unwaxed or organic )
1 lb of self raising flour (or 1 lb plain flour and 6 level teaspoons of baking powder ) sifted
some vanilla extract (or inside of 1 vanilla pod )
1 1/2 oz of cocoa sifted
1 oz caster sugar
1 pinch of salt
some milk
chocolate icing : melt 8 oz ( 225 g )semisweet chocolate with3 oz
( 85 g ) of thick cream or butter in a bowl over simmering water
preheat oven : 180 C (350 F - gas 4 ) under 1 hour
cream the butter and sugar together until light and fluffy
add vanilla essence, grated lemon rind and pinch of salt and mix in
stir in 1 egg at a time with some of the sifted flour
if the mixture is too dry add some milk, it should be smooth but not runny
divide cake mixture 2 to 1
now mix the one third of cake mixture with the sifted cocoa, sugar and milk
put 1 third of the mixture into a greased baking tin, which has been dusted with flour, then add the chocolate mixture followed by last of the plain mixture
place in oven bake at 180 C (350 F -gas 4 ) for just under an hour
allow the cake to cool for a few minutes in tin, the then turn out onto a wire rack to cool completely
add chocolate icing or dust with icing sugar (sifted
Bake two and put them side by side, and frost them.
You could just bake a white cake and then bake a chocolate cake and layer them together with frosting.
make two separate layer's one chocolate and one white.
As several other people have suggested, I would bake two separate cakes, one chocolate, one white, then layer them. You could make two frosting's, one butter cream and one chocolate butter cream and each layer use the opposite frosting on the inside, and on the outside frost the sides one color, and the top another. It would be quite interesting!
you pour the white on the bottom and you let it sit for a few minutes and then you pour the chocolate one on top!
Depends on how many people you need to serve - you can do it both ways you suggested!!
I've seen showers where they had 1 smaller chocolate cake on one end of a platter and 1 smaller white cake and they frosted it either all one color, or some arbitrary third color (whatever theme of the baby shower - pink, blue, yellow, or green are common ones)??
I've also seen where the batters were mixed up individually - like in seperate bowls, but then kinda scooped or poured out in little blobs here and there, then the other color poured in the "blank" places in the pan, where they kind of stay seperate but kind of up against each other and that way when a slice is cut out, it's all "marbled" looking inside the cut piece under the frosting.
I'd suggest you ask her more specific directions, because she may be thinking she wants "both" from the viewpoint that some people can't eat chocolate so would want white cake, and others of course would rather have chocolate than white, so she may just prefer to have the two cakes baked seperately and then put them together on the platter as one "long" piece of cake.
The easiest way is what you guessed.. back 2 and put it together..
If it's a round cake your making (just 2 layers) make 1 layer of each flavor. When cool cut each layer in half, ice and stack.. so you have 1/2 of a round chocolate cake and 1/2 of a round yellow cake. Slide the halves together with a bit of the frosting between and ice as usual.
For a sheet cake use two 8"x8" pans. When the cakes are ready to be put together, trim the inside edges that touch for a smoother icing job and no hard edges in the middle of the cake.
If you're doing a sheet cake and you don't have two 8x8 pans to work from, you can actually get 2 different batters in 1 pan. Use a piece of foil or parchment. You're going to need a friend to help for another set of hands to support the divider in the pan after you have greased it and floured pan. About 1" of the foil/paper should be against the bottom of the pan so you have something to hang onto to keep the divider in place. Hold the bottom snug with your right hand and hang on firmly to the top with your left hand keeping divider taut.
Make sure both batters are mixed up and ready to pour before you start.
Have your friend hold the foil/parchment divider in place while you pour the batter in the pan. Don't worry about scraping bowl out completely.. just get it in the pan. Then quickly pour batter into the other side. Once the batter is in both sides the divider can be gently pulled out and you can finish scraping out the bowls. It's not perfect but it can be done.
(She's gonna get messy fingers but.. how is licking cake batter off fingers a bad thing?)
Good luck.
I've done this many times. Make two separate batters that have the same baking instruction-- one white and one chocolate. This would be a good time to just use cake mix so it will bake evenly.
Grease and flour a sheet pan. Take one bowl in each hand and pour the white at one end and the chocolate at the other. They'll meet in the middle where you'll have a couple of inches of marble cake, but for the most part, you'll have a black and white sheet cake.
I suppose you could use round pans and use the same technique. Just make sure that the layers line up when you stack them.
I would make two round cakes, one chocolate, one white. slice each cake in half so you have 4 thin round cakes, then layer them choc, van, choc, van= 4 high. I would use white food frosting then add pink or blue food coloring.
ha ha ha has the best answer..... whatever you do, do not put one white layer on top of a chocolate layer or vice versa.... that's just gross....
Everyone has a preference for white OR chocolate... nobody wants them layered....
You're a great friend and it will be lovely... have faith in yourself!