I like using The Mat but have difficulty getting my fondant uniformly thin. I can see that it's thin enough on the edges but have to guess how thin it is towards the center since I don't want to lift up the fondant to touch. Any hints on how to accomplish this? For larger cakes I can't use the little Wilton rings on the rolling pin because it's smaller than the fondant circle I've rolled.
I don't have the Mat (yet!), but I was just watching the how-to video. The woman uses one end of her rolling pin, instead of rolling dead center, and she rolls from the center out in a "starburst" pattern (it's probably easier to understand if you look at the video). She says this is to make sure the center is as flat as the edges. I have a set of long, flat wooden slats, two of each in three different thicknesses. You lay one on each side of the fondant you're rolling out. They work like the rings on the Wilton rollers, but they can be used to even out larger pieces of fondant. It also helps that I have a REALLY long rolling pin (basically a polyurethane log that is about 24" long and 2" in diameter. You can roll anything with that sucker!
Joseph Joseph makes a rolling pin with different size discs that you can attach to the sides - I find that this helps rolling out evenly.
You can find it at: http://www.josephjoseph.com/kitchen-tools/adjustable-rolling-pin
Hope that helps!
- Sugar Baby @ sugarbabybakes.blogspot.com
The regular size Mat is okay if you have a table to roll out on as kitchen work surfaces don't have the depth. I ended up having to cut mine to size (after paying £24 plus postage) and had real difficulty rolling out. It took me much longer and I tell you, a lot of elbow grease to get it rolled out.
I found that it was far easier NOT using the Mat and now use it just as a base for rolling out etc..
I see they now do a smaller size - If this had been available at the time I would have gone for this and wouldn't have wasted so much money.