Preheat oven to 180°C.

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

Add curd, oil, milk and vanilla and mix until the batter is smooth and lump free.

Divide the batter into two and add yellow to one batter and red to other batter and mix well.

In a greased and lined pan, add the batters alternately until it fills 2/3 rd of the pan. Do it with the other pan also.

Now with a blunt side of the knife, swirl the batter to make marbled pattern.

Bake in the preheated oven for 35 - 40 minutes.

Remove once a tooth pick inserted comes out clean.

Loosen the sides of the cake and flip it on a wire rack.

Remove the lining paper and allow it to cool completely.

Wrap in two to three layers of cling film and refrigerate until the cookies are ready.

Keep butter out of fridge until it becomes very soft.

Beat until fluffy.

Add sugar and beat until creamy.

Add milk and vanilla. Beat until fluffy.

In another bowl mix together flour, salt, baking powder.

Add this mixture to butter mixture and beat until incorporated.

Cover with cling wrap and refrigerate for 30 minutes.

Preheat oven to 160C.

Grease a tray.

Remove dough from fridge.

Pinch small balls out of dough, roll into a small rope.

Place it on tray. With the blunt side of the knife, make lines for knuckles.

Place a whole almond in place of nail.

Fill the tray with fingers and bake for 20 minutes.

While baking place the remaining dough in fridge.

When the cookies bottom start browning, remove from oven and place it on counter for 5 minutes.

They will be soft at first but will firm up once cool.

Transfer to a cooling rack and make the remaining fingers.

The almonds will fall out once you bake the cookies.

Level the top of the cakes.

Sprinkle some simple syrup on it to add moisture.

Place one cake in the middle of the cake board.

Add some icing and spread it evenly.

Place the next cake on top and again drizzle some syrup.

Now crumb coat the cake with the icing.

Refrigerate the cake for 30 minutes and apply another layer of coating.

Again refrigerate the cake for a minimum of 30 minutes.

Mix together the neutral glaze and food colour.

Add little water and mix to bring it to spreadable consistency.

Dip the base of almonds in the glaze and place it on the cookie. It will act as glue.

Next pour the glaze on top of the chilled cake and spread it out evenly on the top and the sides.

Arrange the cookies on the side of the cake.

Add some glaze at the base of the cookies for the blood drip effect.

Sprinkle coconut flakes on top of the cake.

Place some fingers on top.