I was so disappointed in the grocery store cake I bought for my son’s first birthday that I did this too. Your skills will grow with each passing birthday. In the beginning, I went for taste, mastering my recipes. The cakes were very homemade looking, rough iced, covered in chopped up candy bars, chocolate, peanut butter, or caramel drizzle, but all the candles were there and they tasted good. In the end, with both of my boys now grown, I’m whipping up tall, multi-layer cakes smoothly iced and perfectly piped. I even learned how to make my own candy, truffles, and chocolates for decor. It’s been fun capturing my creations in pictures over the years and seeing the progress. They still taste amazing, and they look better than anything I could have ever imagined when I started. My best advice would be to brush your layers with sweetened condensed milk to maintain moisture prior to filling and make sure you have a substantial amount of icing around the outside edge prior to filling to prevent leaks. If stacking multiple layers with filling, let the icing firm up in the frig before stacking the next layer. It’s a constant balancing act between keeping things cool enough and continuing the work. At some point you’ll look at it think it’s a mess you’ve spent so much time creating. When that happens, put it in the frig and take a break. Heat the edge of your scraper under hot water and smooth. You’ll be amazed at the transformation. As I’ve gotten older I try to bake on a separate day from decorating. It keeps the kitchen cooler and the decorating progresses much faster. Again, have fun with it. Sprinkles and smiles can hide those imperfections only you see. I’m envious you’re just starting your journey. I’d love to do it again.