Looks fine to me. A professional baker (which I'm assuming your friend isn't) might have produced something more perfect (or not), but quite frankly, I'd rather have a homemade cake than a bakery cake any day. Not the least because I like the taste of plain old cold-process all-butter buttercream better than I like the taste of any frosting I've tasted on a bakery cake. (And most bakery cakes I've eaten are, at least compared to the homemade cakes I grew up with, grossly over-frosted.)
Regarding the pans and "flared sides" (an untrimmed bottom-to-bottom 2-layer cake would have "hourglass sides"): The technical term is draft angle, and any cake pan is going to have it, to some degree, unless the pan is designed to be disassembled around the cake.
(There's a wedding scene in a novel I've been writing, off and on, for many years now, and the cake was baked and decorated by friends and relatives of the couple, in the church kitchen. It's the same novel in which a "throwaway" line led me to develop my strawberry marble cake recipe. Since the novel is about the adventures of a child-prodigy organist, and she marries a trumpeter, the central motif of the cake's decorations is trumpets and organ pipes. The bride and groom figures are a custom job: she's seated at an organ, and he's holding a trumpet.)