Kaylea & Beau's Moulon Rouge

by Jeri
(USA)

I had never used stencils before this cake. I covered the stenciled tiers in black Satin Ice fondant and used the Martha Stewart Stencils and the recipes that came along with them. Very fun to use. The diamond bands I purchased for some added bling to the cake. The Monogram I cut out with my exacto knife and added the orange swarski crystals to it. I made the Anemones with the JEM Anemone cutter. I love this cutter so fun to use and not too difficult to make! The top tiers were off set by desingn. The bride wanted it to be just a bit different!
The cake flavors were carrot, kahlua fudge, and almond poppyseed.