Made this cake for me "retirement' of selling my business and a meet and greet for the new owner. Chocolate amaretto cake (recipe found here as chocolate italian cream cake), filled with raspberry filling, and covered with ganache. This was my first ganache cake and also my first time using gelatin veining molds. I was very nervous about the gelatin, and thought it would never dry but they turned out beautiful! Wish I had more for the cake but I think it turned out very well. I am very proud of this cake and think this one looks really professional. I smudged one side of the cake, hope its not too noticiable! The ganache isn't as smooth as I would like it, it had bubbles, not sure how to fix that. And still figuring out the gold dusting, I should have dusted the fruit before putting it on but oh well, live and learn. Please contact me about any questions you may have and thanks again bobswonderbuns for the tutorial!