This cake was the reason I started taking the Wilton classes. I had tons of trouble getting the icing smooth, and the chocolate buttercream seemed to get lighter when I refrigerated the crumb coat, so when I put on the second coat, the un-refrigerated stuff was darker! Has this happened to anyone? Then the chocolate covered strawberries started sweating profusely, and there was liquid running down the sides of the cake by the time of the reception. Everyone said it was gorgeous, but I was disappointed.