Valentines Day Layered Chiffon Cake

I've been caking for six months now and tried every flavor and design I want in a cake. It all started when we bought a piece of cake for my birthday last year and we are all surprised with the price increase it has. From there I decided to learn how to bake a cake and with the help of various online tutorials, video tutorials, forums and more, I was able to bake all the cakes for every occasion we have from birthdays, to Christmas to my baby girl's monthly celebration and now for Valentines day, I baked an Orange and Mocha Chiffon to celebrate.

Below is the recipe I used. I got this online but I forgot to save the link. So sorry. But here it is:

Orange Chiffon Cake

Ingredients: (for 8″ chiffon cake pan)
1 1/4 Cups (115g) Cake Flour
3/4 tsp Baking powder
5 egg yolks
1/8 cup (30g) castor sugar
1/4 tsp salt
60ml Corn oil
85ml Warm orange juice - (I replaced this with a teaspoon of coffee and a teaspoon of cocoa mixed in 85ml of milk)
1/2 tsp Vanilla essence or 2 tsp Rum
5 egg whites
1/4 Cups (50g) castor sugar
1/2 tsp cream of tartar

Method:
1. Sieve flour and baking powder.
2. Whisk egg yolk, sugar and salt until creamy and light in colour.
3. Add in corn oil, warm orange juice and rum.
4. Fold in the flour mixture gently. Add in orange and lime zest. Leave aside.
5. Beat egg white until big bubbles formed.
6. Sprinkle cream of tartar and beat till it is white in color
7. Add in sugar gradually and beat till stiff peaks.
8. Fold 1/2 of the egg white mixture into egg yolk and flour mixture till well-mixed.
9. Pour (8) into the remaining egg white mixture and fold till well-mixed.
10. Bake at 330F for 45 minutes or until cooked. Remove from oven and invert the cake on a cooling rack.

For the Vanilla Buttercream Frosting I used the recipe below.

VanillaButtercream Frosting
1 cup shortening
1 stick butter
2 cups powdered sugar
2 tsp vanilla extract
2 tbsp Heavy Cream

My Two Layer Orange and Mocha Chiffon Cake crumb coated and filled with Vanilla Buttercream

As I started piping the rosettes using my Ateco 885 decorating tip. However, Ateco #856 decorating tip will create a beautiful rose too.

My finished product. I ran out of frosting so it ended it that way. It's not perfect but I am happy with it though. The cake board I used is recycled from one of the known bakeshops in our place.