I like using a paper template too but you can also use the curved edge of a glass if you are good at lining up each scallop. Just lightly press the edge of the glass into your buttercream or rolled fondant. You can make your own template by cutting a circle of parchment paper the same size as your cake top. Fold into halves, fourths and then eighths, or half, thirds and then sixths, or even twelves, unfold and lay on top of the cake. Mark the sides of your cake with a toothpick following the folds of the paper. Hope this helps.
Shirley
