I need some help with how to perfect a consistant lattice work in buttercreme icing. I have the clear template that puts the indentions into the cake, but mine never does look that crisp. I have a request to do this in a wedding cake and I'm a little nervious, since the cake is round. I thought I read somewhere that a food torch would help make all the lines the perfect lines. However, I would think this would make the sugar in the buttercreme burn. Does anyone know of a better tool or a tutorial they can share with me. Do I need to let the buttercreme crust over longer before I place the template on to rub in the indentions? Any help any of you can give me will be greatly appreciated!!!