2. Prepare cake and measure height and diameter of your cake. Use a ruler for the height and a string for diameter.
3. Cut your transfer to measurements using exacto knife or sharp scissors.
4. Lay transfer on wax paper. Pour warm Merckens Compound Coating chocolate over center of transfer and spread with bent spatula.
5. Peel sheet up and immediately wrap around prepared cake taping ends together.
6. Allow chocolate to set-up then remove tape and peel backing off.
7. Pipe top and bottom icing borders.
8. Make decorative chocolate accents by scoring the strip before chocolate sets up.
9. Peel off backing and insert into icing stars. Grand fanale
