A Moulin Rouge Wedding Cake

Cayli and Brandon were having a really unique red, black, and white themed wedding complete with Cayli's red shoes and sash. She wanted a very bold cake to match and saw a Moulin Rouge/Burton-esque wedding cake that she fell in love with. I did my best to do her vision justice and had a ton of fun making it come together.

Two tiers were Lemon Supreme Cake (lemon cake layered with lemon cream filling and buttercream) and two tiers were White Almond Cake (almond flavored cake layered with cream cheese frosting and almond slices) and they were all tapered in just a bit at the bottom. This 6-8-10-12 inch cake was covered in homemade marshmallow fondant with MMF accents. I made the swirls out of fondant by rolling it into long vines and then shaping them into swirls. I inserted a thin wire into the end so that when they dried, I could just stick them into the cake to stay. The roses were another story. Each petal of each flower was hand-cut and then the edges of each petal had to be softened with a fondant ball tool in order to make the petals look soft and real. After they dry and harden a bit, I wrap individual petals around a rose "bud" (made out of fondant) using water to adhere the petals. There were about 12 petals per rose and around 15 roses on the cake (you do the math :) Very time consuming but I loved the end product and so did Cayli, so that's all that matters. After adding the marshmallow fondant swags, I added edible silver dragees to give it just an extra touch.

The original cake had a slight lean to it but I wasn't sure if Cayli liked that aspect of the cake so from one angle, I made it straight and from the side, there was a slight lean. Thank you for trusting me with your vision, Cayli! Congratulations!!

Oh, I have to thank Beck Lutz for her amazing pictures of the cake. If you're in Utah and need an awesome photographer, you can check out her work at http://photographybybeckylutz.blogspot.com/