Week 40: entremets- hazelnut cake and crunch, white chocolate and coffee moose, with a butterscotch glaze

Went off of this recipe only i used a roind cake ring instead of a square one. I'm not happy with how the carmalized hazelnut crunch turned out, as it became way to solid, and the glazing didnt want to stick to the sides of the cake, but all the flavors were absolutely amazing?