1. Carefully place one end of the transfer sheet against the side of the cake, pressing the wet chocolate directly against the frosting. Slowly turn the cake while wrapping the transfer sheet around the sides of the cake, taking care to keep the sheet right against the side of the cake and the bottom of the transfer sheet even with the bottom of the cake.
2. Tape the outside of the transfer sheet to secure it around the sides of the cake. Place the cake in the refrigerator to fully set the chocolate for at least 25 minutes.
