• 6" Cake
• chocolate buttercream
• 1 pound cocoa lite
• 1 Happy Birthday chocolate transfer sheet
• perfection strips
• silicone mat
• tip #18
• 6" round cutter

Ice your 6" round cake with buttercream icing. To make the top, a 7" square out of the transfer sheet. Place the thinnest size perfection strips on both sides of the square. Pour melted coating 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). Cut with a 6" cutter and allow to set several more minutes. Peel off transfer sheet and place circle on iced cake. Cut the chocolate transfer sheet in a strip long enough to fit around the cake. You will need to tape strips together to make it long enough-- tape smooth sides. The strip should then but cut to the height of 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 one pound of chocolate or 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 - these strips allow for consistent thickness. 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 cake. Quickly pick up the strip and put around the cake. Let set for 20-30 minutes. Remove strip. Finish the cake with a shell border and garnish with strawberries.