Share a little about the materials, processes, and techniques used to create this cake 6", 8", 10", 12", 14" round cake pans, white buttercream icing, white satin ice fondant, carrot, lemon, chocolate, yellow, red velvet cakes. What are you most proud of? The fact that it came out so well and pretty well matched the photo I was given. I am happy that she wasn't disappointed with the outcome and that I was able to give her the dream cake she wanted. What advice would you give someone starting this project? Make sure to give yourself plenty of time and have plenty of room in your refrigerator to accommodate these large cake sizes. Also, because the cakes were large, the fondant was a lot to work with to make sure that they would be large enough to cover the circumference plus the 4" height on each side of the cake. Since I worked it from my home, I decided to take the week off of work to make sure that I would have the time and the energy to commit to getting this done on time without having the stress of working as well. I dedicated about 6 hours a day for 4 days to getting this done. Also, not shown, was a full sheet cake that I made to make sure that I would have enough cake to serve to 250 guests. That cake was lemon and yellow cakes, with lemon curd filling in between two of the layers and then buttercream in the center layer that separated the two, crumb coat, clean buttercream coat, satin ice fondant cover and decorated the same as the main wedding cake. I cut each layer in half so that there were four layers showing when the cake was cut. One layer would be yellow cake and the other either the carrot, lemon, red velvet or chocolate layer alternated. On the lemon cake I used the lemon curd filling with buttercream in the center, the chocolate cake had chocolate, hazelnut filling with buttercream in the middle, the carrot and red velvet were all buttercream between each of the layers.