Preparing the cake: Preheat oven to 350 degrees F. In a mixer bowl, beat eggs for 3 minutes until thick and lemon colored. Add Gentle Sweet and vanilla. Mix well. Combine Baking Blend and baking powder together. Set aside. Heat milk, cream, and butter in a saucepan until butter is melted and mixture is hot. Add to mixer bowl alternately with Baking Blend mixture. Prepare 2 6-inch cake pans. Spray very well with Pam Spray. Line the bottom of the pan with parchment paper. Divide the batter between the two cake pans. Bake for 25-30 minutes or until toothpick inserted in the center comes out clean. Turn cakes over onto plates. Remove the parchment paper.

Frosting: In a mixer bowl, whip the cream cheese, Gentle Sweet, and vanilla until fluffy. Add cream and Xanthan gum. Whip until thickened.

Assembling the cake: Place one cake layer on a platter. Spread a layer of frosting on the cake. Garnish with berries. Top with the second cake layer. Frost the top and side of the cake.

Chocolate wrap: Cut a piece of parchment paper 1 inch taller than the cake. The length should be as long as the diameter of the cake. Melt the chocolate in the microwave in 15 second increments. Stirring well after each time. Fill a decorating bag with the chocolate. Make swirls on the chocolate making sure you overlap it so it stays together. Allow the chocolate to semi- harden but not totally harden. Wrap around the cake. Refrigerate for 15 minutes. Carefully remove the parchment paper. Garnish the top with frosting swirls and fruit.