1. Cream together butter and condensed milk.

2. Preheat oven to 180C.

3. Mix flour, baking powder and baking soda.

4. Add vanilla essence to butter.

5. Beat in curd and milk.

6. Fold in the flour mixture.

7. Pour into grease and dusted 8" round pan.

8. Bake for 35-45 minutes.

9. Remove from oven when a tooth pick inserted comes out clean.

10. Invert the cake on a wire rack and allow it to cool completely.

1. Cream together butter and condensed milk.

2. Preheat oven to 180C.

3. Mix flour, cocoa powder, instant coffee powder, baking powder and baking soda.

4. Add vanilla essence to butter.

5. Beat in curd and milk.

6. Fold in the flour mixture.

7. Pour into grease and dusted 8" round pan.

8. Bake for 35-45 minutes.

9. Remove from oven when a tooth pick inserted comes out clean.

10. Invert the cake on a wire rack and allow it to cool completely.

1. Cream butter until light.

2. Sift the icing sugar to get rid of any lumps.

3. Using an electric beater, beat butter along with sugar and essence.

4. Add sugar one cup at a time.

5. After adding all the sugar, keep on beating for 2 minutes. The more you beat, the softer and smoother the cream will be.

6. Add tablespoons of milk and beat until the butter cream comes to the required consistency.

7. Add food colour and beat until the colour is mixed uniformly.

8.  Keep the bowl covered until further use.