I'm new with MMF and just made a polka dot cake for my little sis' graduation. How do you get them to stay a perfect circle from the board to the cake? Mine were stretching and waving along the edges. Was able to make them look ok...but would love advice for the perfect dots!

I had the same problem...I added a little tylos (or you could use gum tex) and waited a couple minutes before I transfered and the polka dots were much crisper! The tylose helped dry them faster so they kept their shape.

Make sure your thickness remains constant. If you roll to thin you will lose your shape as you try to remove them from your rolled surface.

I have never used the MMF but use choc. clay instead. It is rolled out to the desired thickness and then cut out with various size pastry tips. Sometime you have to put a toothpick through the small opening to get the dot out. It works well!