I really didn't want to share this disaster picture, since I feel that everything went wrong with it. But I need advice and that's how I will learn. The first thing that went wrong is that I still can't cut the cake to get it leveled. I have tried those wilton cake cutters, and either and doesn't work or I don't. The second thing that went wrong was that the Swiss buttercream was too soft, does anyone have a good recipe or tricks to make swiiss buttercream and can you use swiss buttercream for a wedding cake without melting? I hope someone can help me figure out my problems. I just hope to one day I make beautiful cakes like the ones in cake central. Thanks for watching.