Half and Half

I received my first cake order while being over here and was excited to get back into the kitchen to do my thing!  I don't have all of my cake supplies here, yet, our sea shipment made it into port last week (yipppeeee!!!), but the port closed for the holiday, Eid that is currently going on, or was, so now we're just waiting for it to reopen and hopefully get our container soon!

Anyways, I'm limited to what types of cakes I can make, but thankfully, my neighbor, 2 doors down also makes cakes and brought all of her cake supplies in her air shipment so if I don't have something I can call her for it!  I used her mixer this week for the cake I was asked to make, which just so happened to be a half vanilla, half chocolate sheet cake.  Now, I've never made one of these before, but had heard of several different ways that it can be done.  Since I'm limited to the pans I have here, I had to go with the method where you bake both batters in the same pan, at the same time.  I did a lot of research on this and was actually surprised, impressed, and grateful for how it turned out!  

Here are step by step instructions incase you are ever interested in making a half and half sheet cake:

Step 1: Make both cake mixes separately, measure batter (I used 1/2 cup less of the chocolate batter since chocolate cake mix tends to rise faster then white)

Step 2: Spray pan using some kind of non stick spray (I've been using Pam for baking, but normally use Wilton's Cake Release) and then elevate pan in some way, not a lot, just a little bit.  I put the empty cake box underneath and it worked out perfectly!  Pour vanilla batter first, I recommend that since it's a thicker consistency then the chocolate.  Begin pouring the vanilla batter in the center, but about 1 inch over so that when you move the item that is elevating your pan, the batter will automatically move back to the center and it won't be uneven.

Step 3: Entertain your child who is wrapping his arms around your legs while you are attempting to pour your batter!

Step 4: While the cake pan is still elevated, pour chocolate batter on opposite end.  I would recommend pouring the batter from left to right, slowly, so that your batter can cover all corners of that end of the pan.  Once your batter reaches over 3/4 of it's side of the cake, slowly remove the item keeping your pan elevated, then quickly return to pouring your chocolate batter.  Eventually, the 2 batters will meet in the middle.  Once the batters meet in the middle, you can pour any remaining batter in the center of it's side and very carefully, use a spatula to even it out.  

**You also want to make sure that one batter is not higher then the other one.  This will cause the batters to run over each other and you do not want that.   

Step 5: Pray your batter doesn't run over each other.  I read somewhere that you can take a knife and gently swirl the two batters in the center together, to give it more of a marble effect.  I was too nervous to try that this go around, but think it is worth doing.  I was afraid the 2 cakes would split once they were cooked since I didn't "link" them together.  

- For this size sheet cake, 12x18, I used a heating core element to help the center cook faster.  I sprayed a flower nail with Pam, and after pouring the batters, I slipped the nail into the mixture, upside down, right in the center.  It really worked and helped my cake cook evenly.  You don't have to worry about it making a hole in your cake, since this side would be the bottom of your cake anyways, once you flip the cake, you pull the nail out and it leaves a toothpick size hole that you cover with icing!  

Step 6: Bake cake according to directions.  Let cool in pan for 10 minutes, set on cooling grid.  Once cooled completely, have your amazing husband who has a great eye and steady hand, carve the uneven dome shape off the top of your cake.  Once again, say a prayer that the cake doesn't lose too much from the carving.  

Step 7: Very carefully and with caution, flip the cake over onto your prepared cake board and admire your work!  "Dust" off all the crumbs and prepare to ice the cake!

Step 8: Admire your work one more time.  After all, you are impressed with your ability to actually make this work and it didn't require having to make a 2nd or 3rd cake!  

- In all seriousness, doesn't that look really neat?  The cake stayed together and the funnest part for some of the guests was getting the center piece.  

Step 9: Decorate the cake and deliver!  

This cake was for 2 sister's joint birthday party.  The mom wanted the cake to be girly and to feed a lot of people.  She asked for me to use pink and purple colors (which were my favorite growing up), so I thoroughly enjoyed getting to decorate with them.  I still don't think I'm very good at hand piping things, but don't have many options since I can't make fondant right now-- no marshmallows and not enough powdered sugar.  It was fun watching the sisters see their cake and gush over the pink!  I think they love pink!!   

Good luck if you ever decide to make a half and half cake.  Feel free to email me if you'd rather more detailed instructions.  Let me know if any of you try it too!    Happy baking!