Preheat oven to 175°C.

Grease and dust two 7" round pans.

In a bowl mix together flour, baking soda, baking powder and salt.

In another bowl, cream together butter and sugar until fluffy.

Add in the gulkand and rose essence and beat until incorporated.

Now add the cream, food colour and curd and mix well.

Add the flour mixture and gently fold it with a spoon or spatula until incorporated.

Divide the mixture between two pans and bake for 25-30 minutes or until a tooth pick inserted comes out clean.

Place on wire rack and allow it to cool for 10 minutes.

Now flip the cakes on the wire rack and allow it to cool completely.

1. Chop room temperature chocolate into small pieces and place it in a bowl.

2. Bring cream to boil on medium flame.

3. When it starts boiling, remove from flame and pour it over the chocolate.

4. After some time, start whisking with a spoon.

5. The chocolate mixture gradually turns brown.

6. When it completely melt and shiny, it is ready.

7. Cover and set in fridge to cool for atleast 6 hours.

8. With a spatula, you will be able to frost a cake..

Place one cake on the serving plate and apply a layer of the ganache.

Place the other cake on top and cover the whole cake with the ganache.

Using a spatula, level the ganache. Placing the cake on a turn table will make the frosting part easier.

Keep on rotating the turntable with one hand while using the other hand to level the sides.

Make sure that the top and sides are perfect.

Place the lace around the cake and decorate the cake with sugar beads.