Well, it was Mutha's Day, I guess. We had three seatings of something like 180, 150 and 190. I had to set up 40 of these three tiered stands with cookies and pastries. It took me two years to figure out how to finesse doing it because the club house manager who just left insisted that each tier be tailored to the size of the party getting it. That nicety sort of went away this year. Big party? Take two. I took some pix and will post them later. And the reason I went with the buttercream is that it is a lot easier to cut. Of the nine cakes, I used only four. That always happens, but this year at the last minute the chef said to cut the pieces smaller, so I wound up with a lot leftover. I set a piece up on a plate with some raspberry sauce and berrys and took a pic of that too. You'll get to see my nice even cake layers, but you'll also see I'm not real good at plating. Never had to do it for real. Right in the middle of filling all the little tarts I realized the lemon curd filling I had just folded whipped cream into was too soupy, so I did some quick mental math and added 1.6 leaves of gelatin per lb. and it seemed to work. I don't know how I came up with that. I make a gelatin solution that is one oz of powdered gelatin to 5 oz of water, and one oz of that is sufficient to gel 1 lb of whatever. I figure the gelatin in that is one part in 6, and since there are 10 sheets to an oz, I divided 10 by 6 and got 1.6. Does that make sense?