This was for our older niece's birthday. It was a two layer 8" that I stacked and filled, cut at an angle, turning the top half so the cake angled down. This was my first time doing chocolate transfers. My first one looked smoother, but broke when I went to put it on the cake. This one was my "it's late and I really need to get this done so I can get a few hours of sleep before work tomorrow" attempt. Overall, I like the technique and just need to spend some more time practicing with it. The idea of the swirls on the cake came from the papertowel I squeezed the chocolate bags over to check flow before using them on the cake.