Method For Sponge

1. Preheat oven at 180C (OTG mode: Upper rod + Lower rod + Fan). Grease and line two 6-inch round tins with butter and butter paper.
2. In a bowl, mix milk and apple cider vinegar to make the buttermilk. Keep it aside for later use.
3. In another bowl, cream butter and sugar using an electric hand beater together until light and fluffy.
4. Now, add curd and vanilla essence to the creamed mixture. Combine this properly.
5. In a new bowl, sift together flour, baking powder, baking soda and salt.
6. Now add the dry ingredients and milk alternatively into the creamed butter mix to form a smooth batter.
7. Transfer this batter equally into the two tins and put for baking at 180C (OTG mode: lower rod mode only). Bake for 30-35 minutes or until a toothpick comes out clean when inserted in the centre.

Method For Buttercream  

1. In a bowl, mix milk and icing sugar together. Keep it aside.
2. Beat unsalted butter with an electric hand beater until it gets light and fluffy. Also, add the salt while beating.
3. Gradually add the milk and sugar mixture to the beaten butter and beat again till you get a smooth buttercream.
4. In a small bowl, take 40gm of this buttercream and add pink gel colour to make it pink. In another bowl, take 30gm of the buttercream and colour it green.

Method For Assembly

1. Once the cakes have cooled down completely, demould them, level them from the top and divide both the cakes into two parts so that you get four layers of cake.
2. Take the first layer of cake and place it on a cake board with a dollop of buttercream spread in the centre of the board. Soak the sponge with soaking syrup and apply a layer of white buttercream. Even it out using a palette knife.
3. Place the second layer of sponge, and repeat the previous process till you get to the last layer of sponge.
4. Once you place all four layers of sponges, crumb coat it and keep it in the refrigerator for 20-30 minutes so that the buttercream sets.
5. Once set, apply a generous amount of buttercream and cover the whole cake with white buttercream.
6. Keep it in the refrigerator to rest for 10-15 minutes.
7. Divide the remaining white buttercream into three piping bags fitted with nozzles 1M, open star and small round. Put green buttercream with a leaf nozzle and pink buttercream with a small, closed star nozzle.
8. To make the designs, start with shell border at the bottom edge using 1M nozzle plain buttercream. Make another shell border on top side edge using plain buttercream with open star nozzle. On top edge, do inverse shell border using plain buttercream with 1M nozzle. Below the side shell border, make pink rosettes at equal distance. Connect the rosettes with drop border using round nozzle. Finally, make some rosettes on top of the inverse shell border in clusters along with some green leaves.