Preheat oven to 180°C.

Grease and line a 7″ round cake tin.

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

Add the curd, oil, milk and vanilla in the centre.

Mix it to form a smooth batter.

Add flour to tutti frutti and mix well.

Add this to the cake batter and mix until combined.

Pour it into the prepared cake tin.

Bake for 30-40 minutes or until a tooth pick inserted comes out clean.

Rest it on the wire rack for 10 minutes.

Flip on the wire rack, remove tin and the paper.

Cool it completely before wrapping in cling wrap.

Refrigerate for 2-3 hours until firm.

Remove cake and trim the top of the cake with a serrated knife.

Cut a card board to the size of the cake and place the cake on it.

Frost it with dark chocolate ganache.

Use dough scraper and spatula to get a neat finish on the cake.

Refrigerate the cake for 10 minutes.

Dip a spatula in hot water and wipe the water on a clean towel.

Using that warm spatula, press on the frosting to remove the irregularities in it. Repeat it until you get a smooth finish.

Freeze the cake for 3-4 hours or until firm.

In a sauce pan, combine sugar, water, cream and cocoa powder.

In a small bowl mix together gelatin and 2 tbs of water. Set aside for 2-3 minutes.

Bring the cocoa sugar mixture to boil.

Once it starts boiling and the sugar is completely dissolved, remove from flame.

Add the chopped dark chocolate and the bloomed gelatin and mix well.

Once the chocolate dissolves, pour it through a sieve.

Let the glaze come to room temperature.

In a bowl mix together the neutral glaze and white gel colour.

Divide it into two portions.

To one portion add yellow and mix.

To another portion add both yellow and red to make it orange.

Add a few drops of water to both the glazes to thin it down.

Place the cake on a wire rack and place the wire rack on a tray to catch the dripping glaze.

Pour the mirror glaze on top of the cake and see to it that it coats the cake completely.

Tap the wire rack to remove the excess glaze.

Pour one teaspoon of both the neutral glazes and slightly mix them up.

Place the spatula on the top right of the cake and swipe it horizontally across the top of the cake.

The leopard print will appear on the top.

Tap the cake once again and remove the cake from the wire rack and place it on a cake board.

Sprinkle chocolate vermicelli on the bottom of the cake. USe a spatula to stick them to the sides.

Tap the cake board to remove the excess vermicelli.

The cake is now ready.

Enjoy!