Step by step method

1. Cream the Stork Bake, add the sugar a little at a time and beat until light and creamy. Add the vanilla essence.
2. Beat the eggs well and stir into the Stork Bake mixture. Mix until smooth.
3. Sift the dry ingredients together, and add alternately with the milk to the Stork Bake mixture. Mix carefully and thoroughly.
4. Divide the mixture in half, add cocoa powder to one half and orange juice, orange essence and rind to the other half.
5. Spoon the batter alternately into two 20cm greased cake tins, and then take a knife and run the blade through the batter to give it a marbled effect.
6. Bake at 180°C for 20 minutes or until an inserted skewer comes out clean.
7. Turn onto a cooling rack and allow to cool completely before icing.
8. Place cream cheese in a bowl, whisk in sifted icing sugar until well blended.
9. Add the orange juice and orange zest and mix well.
10. Melt the chocolate and allow to cool but not set.
11. Beat the Stork Bake until light in colour and fluffy, then slowly add in the icing sugar.
12. Once all sugar is added, mix in the vanilla essence and cooled melted chocolate. Mix well.
13. Fill a piping bag with chocolate icing.
14. Level the tops of the cakes and sandwich together with some of the frosting.
15. Cover the sides and top with frosting too and place in fridge for 30 minutes to firm up. Starting in the middle and working outwards, pipe circles (roses) over the cake making sure they are all touching one another.