• 5", 7" and 9" cake
• blue fondant
• super white candy coating
• blue marble transfer sheet
• white fondant seashells
• white buttercream
• piping gel
• ultra white sparkle dust

Cover each tier with blue fondant. Cover top of 12" board with blue fondant, brush board with piping gel to help fondant stick to board. Stack cake offset to the back using your preferred stacking method. Cut the chocolate transfer sheet in a strip long enough to fit around each cake. You may need to tape strips together to make it long enough-- tape smooth sides. The strips 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 thin size perfection strips on both sides of the transfer sheet. Pour melted super white coating 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. 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 cake. Quickly pick up the strip and put around the cake. Let set for 20-30 minutes. Remove transfer sheet. Repeat with other tiers. Use white buttercream with #4 tip to pipe ball trim along top and bottom edge of each tier and along top edge of board. Dust seashells with ultra white sparkle dust and place on cake, use a dot of buttercream to help secure shells.