Do you sell this cake? No, just for fun Share a little about the materials, processes, and techniques used to create this cake Followed Beth Sommer's Basic Wilton Cake Baking class. The chocolate pudding had to be thrown down the sink, in spite of following the directions step by step; would not gel. Used expensive Belgium chocolate and wasted a lot of time. Salvaged it by simply using lemon curd between the layers. Never layered a cake before - the serrated knife technique wasn't for me - always prefer a little crown dome - but what was done was done - so I built it up a bit and it turned out okay. What advice would you give someone starting this project? Hope for the best and brace for the worst! Nothing better than your tried and true methods. No one is looking over your shoulder to bail you out; check out Baking 911 for help. I'd also suggest using a sugar syrup as opposed to using so much icing; way too sweet. That's just my opinion.