6, 9, 12, 16 in tiers..torted and filled....crumb coated in chocolate ganache then covered in mmf...biggest question: should I have frozen the ganached cakes???? I have never had trouble with my mmf b4 but everything that I've read about happened!! It cracked, was lumpy and I could not get that "fold" out!!!...you know, after you knead and tuck then roll?? It was thin where that tuck was and showed thru the cake. That tuck has NEVER been a problem b4!! Ugh! Teach me!