Grease 2 6" pan with butter & flour. Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit

Sift flour & baking powder together, add sugar & salt, & mix.

Add egg, milk, & oil, mix thoroughly. Add vanilla lastly & mix.

Scoop out a bit of the batter, mix in the cocoa powder. Pour in the plain batter to cover the base of the pan, add drops of the chocolate batter & swirl around using a toothpick or skewer. Repeat method for rest of batter, bake for 30-40minutes or till a skewer inserted in the centre of the cake comes out clean.

For your icing. You'll need 250g butter, 500g icing sugar, 1 small pain brush, & red & green colour. Beat butter till pale & fluffy, add icing sugar in batches, beating till fluffy & scraping down the mixer.

Divide icing into 3 batches; 2 small batches & 1 big batch. Mix in red & green colour to the 2 small batches & set aside.

Assemble your cooled cakes, sandwiching both layers with little icing. Crumb coat with a bit of the plain icing & chill in the freezer for at least 20minutes. After 20minutes, cover cake completely with plain icing & smoothen using a scraper, & set aside.

Using a toothpick, draw leaf & flower patterns on the cake as desired or use mine as a guide. Scoop the 2 coloured icing into 2 different piping bags, using a round tip or just cutting a hole at the tip if you're using a disposable piping bag, pipe the green icing along the leaf pattern drawn, using the paint brush drag the piped icing inwards, to create the brush embroidery effect.