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.
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.
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.
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.