Carefully melt each of the chocolates in the microwave.
Mix the dried cranberries and the almonds in the melted chocolates.
Spread on a sheet pan with parchment and let cool.
Whip up the Vanilla Whip’N Ice according to the directions.
After ten minutes of whipping, add ½ tsp of cranberry flavoring and finish whipping to desired consistency.
In a small bowl take a 1/3 of the whipped icing and tint it with pink and burgundy gel food coloring.
Tint the remaining icing with the burgundy and pink food gel coloring to create a softer color.
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.
With a #825 star tip and pastry bag pipe a reverse shell top border with both light and dark icing in the same bag.
Pipe 5 rosettes on top of the cake.
Break up the Bark into shards and place them on top of the rosettes.
Finish with some topping with sliced almonds and dried cranberries.
0 servings