Sounds like a dessert doesn't it? Actually, its a recent color combinaiton challenge at Splitcoast stampers, to use Rich Razzleberry with Tangerine Tango and So Saffron.
I went with a "faux colorwash bleach" technique in which the main image is heat embossed (I used clear) and then color is sponged overtop (embossed resist) and then it goes one step further - I use a hot iron and brown paper bags (or newspapers) to remove the emobssing powder.
I first stamped the bottom layer with "En Francais" in Crumb Cake (Kraft), then I stamped with the Medallion in Versamark and heat embossed with clear eP the chunkier one - you can see a few strayed off the image and look like dots. I sponged the colors on, starting in the middle with So Saffron, working to Tangerine Tango and then out to Rich Razzleberry. I then heat up the iron, and taking some brown paper bags, I iron over top - the embossing powder will liquify and then stick to the brown paper, and you gently remove it. I decided to tie the ends of the ribbon and adhere it onto the front to make it look like a bon-bon (rather than my usual knotted style).
All Supplies from Stampin' Up!
Stamps: En Francais, Medallion, Sincere Salutations
Ink: Crumb Cake, So Saffron, Tangerine Tango, Rich Razzleberry, Versamark
Cardstock: White, So Saffron, Rich Razzleberry
Accessories: Embossing Powder, Ribbon, self adhesive rhinestone (not SU but you could substitute an SU product)