I bought the Cricut Cake when HSN first offered it. But, didn't try it until this past weekend. I have been reading everyone's comments on here, so I was somewhat concerned. I wanted black filigree decorations for a cake. Based on comments, I made some modeling chocolate and added some black food coloring. I rolled it out thin, placed on a greased mat, froze for 30 minutes and had a disaster. I am out of black fondant, so I colored some dark chocolate Fondarific. I rolled it out thin, placing it on the mat, let it set about 15 minutes. It did a pretty good job of cutting the design. When it started tearing, I stopped it and adjusted the pressure to lighter and it worked fine. Actually, I loved it and can't wait to play more.
Like others, I did have some difficulty transferring the intricate designs to the cake. But, just like piping intricate designs or smoothing perfect buttercream or fondant, doesn't that take practice?
One comment that I think I saw somewhere, is to make sure that you apply the crisco on the mat with a pastry brush, not your hands or a paper towel. I make sure to keep the brush strokes going the same direction, and held it so I could make sure that it was well covered (but not too thick.) By the way, I used hi-ratio shortening because I don't use Crisco any more. I also tried to make sure to apply the fondant without bubbles - but still had a few. Unable to get them out, so I carefully stuck a pin in them and smoothed it out.
Not sure if any of this makes sense or helps anyone.