Preheat oven to 180°C.
Grease a Bundt cake tin lightly with oil and flour.
Place dry ingredients into bowl of free-standing mixer.
Place onto speed 1 and slowly pour in the wet ingredients, water, oil and Dawn’s Orange Flavouring.
Once all the wet ingredients are in the bowl, mix for 1 minute on slow speed to ensure fully emulsified.
Then turn up to medium speed and mix on that speed for 2 minutes.
Remove from mixer and start the next cake batter.
Repeat the mixing steps from the previous cake catter preparation.
When both cake batters are done, get a scoop (ice cream scoop is best) or a big spoon. Deposit the cake mixtures a scoop at a time into the tin. Alternate one scoop of vanilla crème cake mix, then one scoop of chocolate crème cake.
Carry on doing this until the cake tin is about 2/3 thirds full.
Then get a knife or skewer and run gently through the cake batter to create a marble affect. Don’t mix together too much.
Place into the oven to bake for approximately 50 minutes, or until a cake skewer comes out clean.
When baked, remove from the oven and wait until it is cooled.
Place the Dawn Fondant Sublime into a bowl and mix in the Dawn’s Orange Flavouring.
Place the fondant, into a piping bag.
Cut the piping bags tip to the desired size.
Remove Bundt cake from its tin and place onto a cake board.
Pipe the fondant all over cake, or as you wish.
For decoration to keep within the easter theme, add vegan dark chocolate mini eggs on top and some orange zest.
You can decorate the board as well.
Let the fondant become firm, then serve!