The main problem we had is that we didn't make the filling the day before like the recipe recommended. So when we tried to stack the cake it needed a little extra support.
As in, we had to hold it together to keep it from sliding apart. So we inserted a few bamboo stakes and decided to not even try to frost the side of the cake white (we know when to admit defeat). The cake really turned out pretty anyway, so we weren't complaining.
And luckily the cake even looked pretty when it was cut-- the layers held together really well, and the coloring was great.
A cake like this one, though, is super rich, and so stick to thin pieces. Unless you're like my boyfriend and enjoy the occasional food coma.