Preheat the oven at 180°C. Beat the butter and sugar with an electric hand beater till light and fluffy for about 5 mins. Add the egg and beat well. In a bowl whisk together the red colour, cocoa powder & vanilla essence, add to the butter mixture and beat well

Whisk the curd and add to the batter. Seive the maida and in three batches to the batter. Combine the vinegar and soda bicarbonate let it fizz then add it to the batter. Using a silicon spatula scrape down the batter,making sure all the ingredients are well blended and the batter is smooth

Pour the batter in a greased and dusted 7 inch tin and bake at 180°C for 25 to 30 mins or till tooth pick inserted comes out clean. Cool it completely before cutting the cake

Frosting :- Whip the whipping cream until soft peaks are formed with an electric hand beater. Then in a another bowl whip the cream cheese with icing sugar very well. Then add the cream cheese to the whipped cream mix it with silicon spatula. In 1 part of frosting add the red gel colour for roses. Add green to 2 tbsp cream cheese frosting for leaves

Cut the cake horizontally into 3 layers. Place one part on the cake board apply water over the cake with a silicon brush. Apply the white cream cheese frosting over it, then place the second layer apply water with tne brush then spread the cream cheese frosting, then place the third layer apply water with tne brush, now crumb coat the cake with the cream cheese frosting. Decorate as per your imagination. I have done basket weave design and red colour roses.