Chocolate Cranberry Almond Cake
Ingredients
- 1 quart Flavor Right™ Whip’N Ice™
- Cranberry Flavored Oil
- (2) 8” Chocolate cake layers
- Pink and Burgundy Gel Colors
- Sliced Almonds
- Dried Cranberries
- White Chocolate
- Milk Chocolate
- Dark Chocolate
Directions
Chocolate Bark
1.Carefully melt each of the chocolates in the microwave.
2.Mix the dried cranberries and the almonds in the melted chocolates.
3.Spread on a sheet pan with parchment and let cool.
PREPARE
1.Whip up the Vanilla Whip’N Ice according to the directions.
2.After ten minutes of whipping, add ½ tsp of cranberry flavoring and finish whipping to desired consistency.
3.In a small bowl take a 1/3 of the whipped icing and tint it with pink and burgundy gel food coloring.
4.Tint the remaining icing with the burgundy and pink food gel coloring to create a softer color.
FILL
1.Base ice the double layer chocolate cake with the lighter icing. Using a crescent shaped piping tip, use the darker icing to make the petals around the bottom of the cake.
2.With a #825 star tip and pastry bag pipe a reverse shell top border with both light and dark icing in the same bag.
3.Pipe 5 rosettes on top of the cake.
DECORATE
1.Break up the Bark into shards and place them on top of the rosettes.
2.Finish with some topping with sliced almonds and dried cranberries.