Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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