Use a printable guide inserted into a sheet protector or placed under semi-translucent parchment or wax paper to get started, if desired.

Transfer the tempered chocolate to a squeeze bottle or small piping or ziptop bag with a small hole snipped in one corner. Hold bag about 1-inch above the sheet then gently squeeze, tracing the designers. Squeeze with even pressure but stop before you think you should as the chocolate will continue flowing.

Fill any gaps with the tip of a toothpick. Allow the chocolate to set completely in the fridge, about 15 minutes, before carefully peeling and placing on your cupcakes.

Scoop chocolate onto a small sheet of parchment paper and spread out evenly with an offset spatula, keeping about a 1-inch border on all edges. Pick up and gently drop the parchment on the counter a few times to spread out evenly and release any air bubbles. Sprinkle with sprinkles, decorations, or finely chopped candy.

Allow the chocolate to set just until it’s dry to the touch but still flexible. Use a knife to square off all the edges. Make cuts into the chocolate into shapes you desire. Alternatively, you could also use a cookie cutter to cut shapes. If the cookie cutter is sticking, allow the chocolate to set and harden for a few more minutes before continuing with the shapes.

Allow the chocolate to set completely in the fridge, about 15 minutes, before carefully peeling and placing on your cupcakes.