May try this if I ever find I decant gluten free pastry. This Brie is really simple to assemble. Just buy some frozen puff pastry dough and let it thaw out a little. Scrape the skin off of the Brie and place it in the middle of the puff pastry. Pile on some cinnamon toasted pecans, cranberries, and brown sugar. Brush it with a little egg wash and bake it.
Ice your cake in the color of your choice, smear some patches of colored icing around the cake. Take your scraper and smooth in one direction. Then smooth in opposit direction to keep the color in the same spot. Melt some ganache and pour on the top center of the cake and spread to the edge enough to drip a little. Use a piping bag full of ganache to make more controlled drips. Finish with decoration of choice.