Share a little about the materials, processes, and techniques used to create this cake I used marshmallow fondant, chocolate ganache, and white chocolate clay recipes from Jessica and the Swiss buttercream frosting with almond flavoring from Joshua. What are you most proud of? The cake matches my sketch and the client was pleased with the design and the taste of the cake. What advice would you give someone starting this project? I found the ganache hardened too much for me, so next time I would add some corn syrup or coconut oil to make it more pliable. I would practice the transfer technique more too.