The honoree requested a half chocolate, half vanilla cake, so I baked the cake using an 8 x 14-inch pan I could split with dividers.
The dividers gave the center of the cake a checkerboard look.
I had only tried using modeling chocolate once before, but it's easy to make. The recipe can be found here. Instead of using white candy melts and adding coloring, I used caramel candy melts for the stock of the gun and black candy melts for the barrel and scope.
Modeling chocolate is fun to use, and I hope to get the hang of it after a few more cakes.