Preheat oven to 175C.

Mix flour, baking soda and baking powder in a bowl.

Cream butter and sugar in another bowl using a hand mixer.

When fluffy, add curd and beat until creamy.

Add milk and essence and mix well.

With a wooden spoon, mix the flour into the butter sugar mixture gently.

Add the coconut powder and mix.

Grease and dust a 7” square cake tin with butter and flour.

Pour the batter into the tin.

Place the tin in the middle shelf and bake for 30-35minutes or until a tooth pick inserted comes out clean.

Place on wire rack for 5 minutes.

Invert the cake onto the wire rack and allow it to cool.

Preheat oven to 175C.

Mix flour baking soda and baking powder in a bowl.

Cream butter and sugar in another bowl using a hand mixer.

When fluffy, add curd and beat until creamy.

Add milk and essence and mix well.

With a wooden spoon, mix the flour into the butter sugar mixture gently.

Add a teaspoon of flour to the chironji seeds and mix weel to coat. Add this to the cake batter and fold.

Grease and dust a 7”square cake tin with butter and flour.

Pour the batter into the tin.

Place the tin in the middle shelf and bake for 30-35minutes or until a tooth pick inserted comes out clean.

Place on wire rack for 5 minutes.

Invert the cake onto the wire rack and allow it to cool.

From each cake cut out two strips of equal width and height.

Heat the jam until thin.

Apply the jam on one side of the rose cake strip and join the coconut cake strip to it.

Repeat it to the other pair.

Now apply jam on top of the first pair and place the other pair inverted on it so that two identical strips lay opposite to each other.

Now place the candy clay in between two cling wraps and roll it into thin rectangle enough to cover the whole cake.

Remove the top cling wrap.

Apply jam in the middle and place the assembled cake on it.

Apply jam to the remaining parts of the candy clay.

Gently bring one side of the candy clay with the wrap over the cake.

Press to glue them together.

Remove the wrap partially.

Bring the other end of the candy clay so that it wraps the entire cake.

Place it on the first fold.

With a knife trim out the excess candy clay at the joining point and smoothen the joint.

Remove the wrap from the second fold.

Fold the clay on both the faces so that the cake is fully covered.

Place it for 30minutes in refrigerator.

Now place the cake seam side down on a serving plate and remove the cling wrap.

With a blunt knife draw criss cross lines on top.

Now trim both sides and remove excess candy clay and cake pieces.

Keep it covered for 10-12hours.

Slice it and serve.