INSTRUCTIONS:
1. Ice the cake with icing.
2. Cut the chocolate transfer sheet in a strip long enough to fit around the cake.
3. Tape strips together to make it long enough -- tape smooth sides.
4. The strip should them be cut the height of the cake.
5. Place the cut transfer strip on top of a silicone mat, or parchment paper, textured side up.
6. Place the medium-size perfection strips on both sides of the transfer sheet.
7. Melt candy coating or melt and temper chocolatez.
8. Pour over half of the transfer sheet, spreading it to nearly the edge.
9. Use a cookie sheet with a straight edge and drage over the perfection strips.
10. Allow to almost set (generally 5-10 minutes). ***Don't let it set too long, or it will crack when putting it around the cake.
11.Quickly pick up the strip and put around the cake.
12. Let set for 20-30 minutes.
13. Remove strip.
14. To make the top, cut a circle from the transfer sheet using the pan as the stencil, or a 6" cookie cutter.
15. Place cut circle on a silicone mat or parchment paper.
16. Pour melted chocolate over the transfer sheet.
17. Use a cookie sheet with a straight edge and drag over the perfection strips.
18. Allow to set up until it is almost set (generally 5-10 minutes).
19. Peel off transfer sheet and place circle on iced cake.
20. Finish the cake with a shell border and garnish with strawberries.