I used your instructions to wrap a 10" cake for Halloween. I practiced on an 8" and it was so easy I thought I would be successful at the larger cake. I prepared the cake with a layer of bc and when I had the chocolate prepared, I used a fondant smoother to help press it up against the sides. It worked so well it was really exciting. The only hitch was that I had to piece the base because I needed it to be like 32 " (I used an old Wilton rolling mat...the kind that is just laminated paper..such a disappointment...but another topic) and where I butted the ends together and taped with clear package tape, it kind of came to a slight point. On the cake, I had made choc. transfer ghosts so I just stuck a ghost there to hide it. Thanks again for the step-by-step pictures and instructions. They were a big help.