Carefully remove crusts from bread. Try to make slices as uniform as possible. On a flat surface lay 4 slices of bread end to end with about ¼" overlap. Pinch down the overlap to secure the pieces together. Add 2 more rows to the width, overlapping about ¼" to make a rectangle about 12" or 9" X 16" (depending on the size of your trimmed bread). Crimp the edges to make as solid a rectangle as you can. Then roll the rectangle with a rolling pin to flatten the bread slices.

Add the chicken breasts in chunks to the food processor with the dried cranberries. Process until you have a fine mixture. Add the salt, pepper, mayonnaise and pomegranate and stir until evenly mixed. Reserve a few pomegranate arils to use a centers for white flowers if desired. Mixture should just hold together without being 'wet'.

Lay the bread rectangle on a sheet of plastic wrap that is longer than the loaf and will wrap the circumference a couple of times.

Carefully spread the filling evenly over the bread leaving about ¼" from the furthest long edge. Start rolling the long edge of the bread as tightly and uniformly as you can. If the bread separates a bit it is ok- the wrap will help mold the roll in the fridge.

Lay the sandwich roll long edge along the long edge of the plastic and wrap it up tightly with the plastic wrap. Plastic wrap should make a couple of rounds around the log. Twirl the ends to make it airtight.

Refrigerate overnight before icing.

Beat cream cheese, sour cream and mayonnaise until well blended and fluffy. Mixture should be stiff enough to hold its shape but loose enough to spread over the log.

Remove the log from the fridge and remove plastic.

Place your log on a piece of parchment paper that is slightly more narrow than the log but slightly longer. You will use a spatula for support and the ends to help move the log to your serving platter after the initial 'icing' and before the final decorations.

Cover the sandwich log with the cream cheese so it is well covered and any flaws are covered. (Do not colour the remaining cream cheese yet in case you need more to thickly cover the log). Transfer the log to the platter you will eventually serve it on.

Gently roll the log off the parchment, repair any blemishes in the white frosting and clean the edge of your platter if necessary.

After you have completely covered the log with white cream cheese you will want to test piping the remaining cream cheese mixture with the nozzles you will be using. You may need to make the mixture more supple to get it to pipe nicely. If this is the case you can add either more mayonnaise or sour cream.

Once you are satisfied with the texture, divide the remaining cream cheese into halves. Colour one part red and one part green. Start with just a small amount of colouring and add bit by bit until you get the tone you want. If you add too much to start it is almost impossible to lighten it.

Decorate the top with flowers and leaves, trim the edge of the log where it meets the platter. Or decorate as you like with prefabricated decorations, edible or otherwise. Just remove any sweet or inedible decorations before slicing that portion.

Keep refrigerated until ready to serve. Slice into 1" slices and serve. Keeps for a day or so refrigerated.