I tried to bake the bake parts of the dessert and when cooling time was over, I took them out, but they ended up crumbling upon being removed from the pans. They should've cooled at the recommended time, but they were still warm and thus weren't hard enough. So that's how the cake came out a mess. I heard finely ground almond made the cake that way. At least the frosting came out good; the cake being crumbled made it too hard to spread it out evenly. Also, I finally found the piping bags and their star, which allowed me to put the creams on the edges. Despite the mishap I had with cake, it tasted good when I had it. The cream and cherry preserves were the best parts.

I took four different shots of the cake, the top-left was in the tungsten filter to show off the whiteness of the cream, but ended up putting a bit of blue on the cakes. Which was why I took the rest in white balance and fluorescent filters.