• candy coating or real chocolate
• chocolate transfer sheets
• perfection strips
• cookie sheet
• mini pizza cutter

Ice the cake with any icing. (Shown is a 6” round, but any size may be used.) Cut the chocolate transfer sheet in a strip long enough to fit around the cake. Tape strips together to make it long enough-- tape smooth sides. The strip should then be cut to the height of the cake. Place the cut transfer strip on top of a silicone mat, or parchment paper, textured side up. Place the medium-size perfection strips on both sides of the transfer sheet. Melt candy coating or melt and temper chocolate. 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. (If not using perfection strips, do not use the cookie sheet but simply use a spatula to spread the chocolate.) 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. Quickly pick up the strip and put around the cake. Let set for 20-30 minutes. Remove strip. To make the top, cut a circle from the transfer sheet using the pan as the stencil. Place cut circle on a silicone mat or parchment paper. Pour melted chocolate over the transfer sheet. Use a cookie sheet with a straight edge and drag over the perfection strips. Allow to set up until it is almost set (generally 5-10 minutes). Peel off transfer sheet and place circle on iced cake. Finish the cake with a shell border and garnish with strawberries. Note- For cakes larger than 10” or 12”, find an extra set of hands to help place the large strip around the cake.

Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.