I think the hardest part of creating a sculped cake like this is simply STARTING. It is always intimidating until you throw yourself into the thick of it, but when you do, just remind yourself to have fun and remember we all start somewhere. For extra stability throughout the process, I recommend using a chocolate ganache for the filling. You can crumb-coat the outside with buttercream, or with chocolate ganache or a mix of the two. If you re-create this, send me photos! I want to see your creat