One of the best greenhouses for 'this and that' is a plastic milk jug. You don't need holes in the bottom but leave the cap off. The clone containers should have drain holes. You load up the milk jugs with clones and tape it closed, write on the side. Peek down the hole to keep an eye on things. Microwave potting soil if you use it because fungus gnats can be a difficult problem. Aphids sluff off their outer skins as they grow so watch the top of the soil for clues. Every one of the plants will clone differently so expect to change your method to suit them. You mention new growth which implies tip cuttings. Air layering on older growth is worth a try. You can take identical cuttings and some will sprout roots like a pipe cleaner and others will do nothing. A healthy mom growing robustly with no bugs will improve your success rate. Persistence is what it takes. Pitch the failures without despair and celebrate your successes.

you need to help the tree procede as it would if it was left in the wild...let it go dormant..... to survive the winter keep the soil damp- not wet. no fertilization till spring light of some importance but temp around 40F is the the most important thing (along with soil moisture)

Maybe that's how they stay slim forever--mix up the chocolate cake, get a gloppy mess, then throw it out without eating it! I'm sorry your recipe didn't work. That's a lot of expensive chocolate to toss in the trash. I hope you were able to salvage it somehow? This is the recipe I use most often. It's from Rose Levy Berenbaum's Cake Bible, and it has three ingredients--one of which is the butter they left out of the one you tried. It's easy--even though the instructions are longish--and it always comes out great. Chocolate Oblivion Truffle Torte 1 pound bittersweet chocolate, room temperature* 1/2 pound (1 cup) unsalted butter, room temperature 6 large eggs, room temperature * Beranbaum's note: Two of my favorites are Lindt Courante and Tobler extra bittersweet. If using Courante chocolate, add 1/3 cup (2.25 ounces/66 grams) sugar to the eggs while beating. If using extra bittersweet, add 3 tablespoons (1.5 ounces/37 grams) sugar. Heidi note: I added 3 tablespoons superfine sugar to the eggs when using the 70% Sharffen Berger. Preheat oven to 425 degrees F. Lightly butter a 8-inch springform pan; line the bottom with buttered parchment or wax paper. Wrap of outside of the pan with a double layer of heavy-duty aluminum foil to prevent seepage. In a large metal bowl set over a pan of hot, not simmering, water (bottom of the bowl should not touch the water) combine the chocolate and butter and let stand, stirring occasionally, until smooth and melted. (The mixture can be melted in the microwave on high power, stirring every 15 seconds. Remove when there are still a few lumps of chocolate and stir until fully melted). In a large bowl set over a pan of simmering water heat the eggs, stirring constantly to prevent curdling, until just warm to the touch. Remove from the heat and beat, using the whisk beater, until triple in volume and soft peaks form when the beater is raised, about 5 minutes. (To insure maximum volume if using a hand mixer, beat the eggs over simmering water until they are hot to the touch, about 5 minutes. Remove from the heat and beat until cool.) IMPORTANT: Be sure to add the beaten eggs to the chocolate mixture and not the chocolate to the eggs. This will insure a moist airy texture. Using a large wire whisk or rubber spatula, fold 1/2 of the eggs into the chocolate mixture until almost incorporated. Fold in the remaining eggs until just blended and no streaks remain. Finish by using a rubber spatula to ensure that the heavier mixture at the bottom is incorporated. Scrape into the prepared springform pan and smooth with the spatula. Set the pan in the larger pan and surround it with 1-inch very hot water; place on center of middle oven rack. NOTE: Baking in a water bath keeps the texture creamy throughout. Bake 5 minutes. Cover loosely with a piece of buttered aluminum foil and bake 10 additional minutes. NOTE: The cake will look soft, but this is as it should be. Remove from oven and let the cake cool on a wire rack for 45 minutes. After cake has cooled, cover with plastic wrap and refrigerate until very firm, about 3 hours. To Unmold: Have ready a serving plate and a flat plate at least 8-inches in diameter, covered with plastic wrap. Wipe the sides of the pan with a hot, damp towel. Run a thin metal spatula around the side of the cake and release the sides of the springform pan. Place the plastic-wrapped plate on top and invert. Wipe the bottom of the pan with a hot, damp towel. Remove the bottom of the pan and the parchment. Reinvert onto the serving plate. Chocolate Torte will store up to 2 weeks refrigerated. Do not freeze because it changes the texture. When ready to serve, bring to room temperature. Cut into narrow wedges with a thin sharp knife that has been dipped in hot water. When this cake is served at room temperature, you get a rush of chocolate from the moment it enters your mouth. The full flavor of chocolate can best be appreciated only in a softened state. (A chocolate bar, for example, has to start melting in the mouth before the flavor comes through.) Makes 16 servings.

Not so silly at all! Well, I dip some pretzel rods in chocolate on occasion and I definitely lay them down on parchment paper - and they definitely do get that flat side. I usually am sprinkling something on the round side to decorate it - colored sprinkles or those little holiday decoration sprinkle ons or else I write somebody's name on it and frankly the flat side has never bothered me - but then I know I'm easy!