Most Chiffon cakes are usually baked in Bunt pans and such but as a cake decorator I always bake them in regular cake pans, and decorate them as costume cakes layered with fillings, frosted and even decorated with fondant.
I tried a couple of recipes from various on line sources, like All recipes, cooks.com and such. But never found any that suited my requirements. This cake is light as a chiffon but firm so I can decorate it even with heavy fondant.
I have used it as a top layer of a three tier cake. I would not recommend using it in between tiers.
Makes
One 8" bunt cake or
One 8" cake layer about 2 1/2 inch tall
Two 6" cake layers each 2 inch tall
One 6" cake layer about 3 1/2 inch tall
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