(no subject)

[indiana_j]

Cooking question.  I've made (several times) this fantastic chocolate-coconut angel food cake.  And since I've moved out of the house, every time I go to a "big" dinner at my folks, I bring something to eat/drink/both.  So, this year, beer and the cake.

But!  I shall have a friend over who's not a big fan of chocolate (hiiii, deathpixie ) so I already know what I want to do and nearly all the way how.  Basically, I'm going to split it up before I put the chocolate in (it goes in the dry mix) so I've got half chocolate-coconut and half regular angel food-coconut.

Now, my question is for the baking part.  Is there anything I can get to put in the angel food baking tin (er, once I buy one and you know the kind, the round one with the hole) to seperate the two cake batters until both sides are in?  You know, like I put two pieces of...something in it, one on each end, pour the chocolate on one side, the regular on the other and then lift out the holder doobies (trust me, technical term) so that the batter rests against each other.

And then after baking, voila, half chocolate/half regular coconut angel food cake (which'll look awesome).  But I need something to do the seperating!  Or can I just use any old thing since I'm not actually baking it?

Comments

[frito-kal.livejournal.com]

Tin foil. Fold it a LOT to make it really damn stiff.

[ferox.livejournal.com]

You're also going to want to let it bake a bit before lifting them out, otherwise, wheemixing.

[ferox.livejournal.com]

HOLYCRAP I HAVE AN IDEA, GIVE ME A MINUTE.

[ferox.livejournal.com]

Ohhell, my paint drawing doesn't explain it at all, nevermind. Here's a link that explains how you do it with a fancy separating thingiewhatsit, that could totally be remade with some fancy tinfoil folding and tinfoil snipping if you wanted it to hold onto the edges.

Although, I think they're liars and you need to bake it a little before you pull the whatsit out. But that's just me. *does not trust Physics*

[http://users.livejournal.com/_bounce_/]

I've only got a vauge idea of what sort of cake that is, but tinfoil should do it. There might be a little mixing around the edges of the pieces of foil, though. You could probably pull them out after five or ten minutes, as long as they're not caught under the cake as well.

[nute.livejournal.com]

If you use tinfoil, you'll have to pour the two kinds of batter at the same time. What you could do, assuming you have thick batter, is make an upside-down U out of cardboard, cutting it so each end blocks off the cake pan like a little partition. Pour your chocolate batter in, then your coconut batter. Put it in the oven, and remove the partition after about 5-8 minutes.