If you mash your avacado smooth, and make your guacamole fairly thick, you can store it in a plastic piping bag. Again, make sure the bad is in complete dontact with all of the guacamole. Then, when you go to serve, you can put in an appropriate tip, and pipe out stars or other shapes onto corn chips, or whatever you want to dress with that great avacado-based mole' sauce. Oh, and I make mine simply by mashing the avacado, adding in lime juice to taste, some finely diced peppers (whatever hot pepper I happen to have on hand) Tobasco brand Sauce, finely diced onion and tomatoe, and a tsp. or so of freshly chopped cilantro. Pretty much the same as everyone else here. But I don't add as many ingredients because I want the avacado flavor to dominate, with the other flavors just to enhance and accent.
Seeeeeeeya; Goodweed of the North