Just wanted to get a general idea of what you use to roll your fondant out on. I have been using my wilton mat, and it angers me EVERY time i use it. I really want another one, just don't know what is the best way to go.
If you guys could tell me what you use and why, that would be awesome
I just use the large square Wilton mat and it works just fine for me. For white fondant (or fondant that will be painted) I roll it out on Powdered sugar and for colored fondant I roll it out on crisco. The matt is about 20x20 and seems to do the job perfectly.
I just roll it out on the counter. And I only use veg shortening.
Some posters have suggested using vinyl mats available at your local fabric store. hth
I bought a yard of vinyl at wal-mart for $2.22 in the fabric department and when I'm covering a large cake I roll my fondant out on it so that I can just lift the mat and all over onto the cake. I have granite counter tops so I just dust with cornstarch and roll my fondant on them for most cakes and other things like bows and such. I don't care for the Wilton mat either. I have one but at the moment I don't even know where it is.
I like my blue Ateco mat.
I just roll on my counter. I use a mixture of half PS & half CS that I keep in a flour shaker.
Thanks guys, I'm going back and forth between getting the ateco mat and just buying some vinyl. I definitely need to do something soon, that wilton mat just ins't cutting it.
I roll all fondant--white, colors, and chocolate--on a piece of vinyl or a silicone mat with a smear of crisco.
The vinyl tablecloth fabric is cheap enough to try before investing in Ateco. Half a yard will be enough as a full yard is too much unless you're covering a mondo cake.
If you hate the Wilton because it's sliding around, very lightly dampen the surface underneath. I don't like mine because the edges are curled and it's not big enough for some cakes.