Mauser06;
It would have been a good idea to post pictures of your pencil renderings on the stock before you began carving. That opportunity is gone now, and I see no way "erase" what you have, so the only direction forward is to try and improve on what you have. Still, even at this point, it will help you to do more drawing and research into the Baroque style. I say that because you need to thoroughly understand the underlying elements of the style in order to recreate them. Longrifle carving is Low Relief carving that gives the impression of being deeper than it really is. Your carving is getting too deep already, so be careful going forward.
The Baroque style consists of interconnected swirling lines, volutes with overlaps and never a straight line or hard angle, everything must flow into the next element. Curves are smooth with no parallel lines, every line is either converging or diverging. Below is a video on drawing the Acanthus leaf, one of the main elements in Baroque art - note how the lines flow, do draw the leaf several times after you have viewed the video because drawing is the best way to understand the style - and note too that there other, vid's on similar subjects. It won't hurt to view those.
Tools: They must be razor sharp, they should slice through the maple like butter - at no point should you have to be using any force to slice the wood.
Grain: Be mindful of grain direction at all times, observe it before you cut it. Cutting across or with the grain is the way to go, never cut into it or your tool edge will dive into the grain.
Tutorials: There are a couple on ALR, some few on YouTube (mostly of high relief carving, but you can adapt that to low relief)
In summary - go back to basics before you proceed with your stock carving, do some practice carving before going back to your stock. Learn the Baroque style. Once you have done that have a fresh look at your stock and pencil in corrections to smooth out your lines and volutes.
Here is a Mary May video on the types of cuts involved in wood carving, with some good info on keeping an eye on that grain.
Best of luck.
dave