Use a 3" square Pantastic cake pan to make a small cake, mousse or desired dessert. Cut 12 1/2" strip of the small snowflake transfer sheet, the same height as the cake. Place the cut transfer strip on top of a silicone mat, or parchment paper, raised side up. Place the medium size perfection strips on both sides of the transfer sheet. Melt dark candy coating. Pour over half of the transfer sheet, spreading it to nearly the edge. Use a cookie sheet with a straight edge and drag over the perfection strips. Quickly lift the transfer sheet with the wet chocolate onto a clean area of the parchment paper to give the chocolate piece a clean edge. Allow to set up until it is almost set (generally 5-10 minutes). Don't let it set too long, or it will crack when you try to put it around the dessert square. Quickly pick up the strip and put around the dessert. Let set for 20-30 minutes. Remove transfer paper. Repeat with all desserts.
Fill small parchment cone with dark coating chocolate. Use large snowflake transfer texture side up and carefully pipe chocolate just to cover one snowflake. Allow to set up and peel off individual snowflakes. Garnish top of dessert square by dusting with cocoa powder, using #16 to pipe whipped cream swirl and placing individual chocolate snowflakes on top. Decorate plate by dusting cocoa powder over snowflake stencil.