A lot of firsts for me: the first wedding cake I've done (14-10-6), my first time using the SPS support system, and my first time using my new Magic Line pans (WORTH EVERY PENNY !!!). Cakes are dark chocolate with ganache filling and WASC with vanilla-almond filling, covered in Fondant, with fondant and gumpaste roses, petals and ribbon. I really struggled with the 14" until I realized it's much easier to move it around if it's partially frozen. I learned a lot but I'm really glad it's done because that's a LOT of fondant to roll out.