Mexican Chocolate Wedding Cake

I made a 6-batch of this cake at one time, but realized I didn't have a big enough bowl to mix it in so I used this huge aluminum tray I had laying around. The first 2 layers of the cake with the base frosting on. My parents fridge was filled with desserts. The day of the wedding we had just enough room to fit everything in the cars. I didn't put the top half onto the bottom half until we arrived. Then there was some quick frosting, touch-ups, and adding all the flowers. There was some debate about using fondant, but in the end I decided not to cause even though it is pretty, it's also gross. The frosting was a vanilla Italian meringue butter cream. It gets nice and hard in the fridge, so I had some helpers make the flowers on wax paper, we froze them, and they they were easy to stick on to the cake. All the other desserts. More info on the rice krispy treats tomorrow. Steph gave me a nice shout out on the menu. Watching the cake that I worked so hard on get cut up in mere minutes was a bit of a shocker, but it was all worth it.