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Help with "The Mat" - Page 3

post #31 of 42
Wow! Only done a few cakes with fondant because it was just such a pain! This looks like it will make fondant a breeze!
post #32 of 42
Love the Mat! The first time I used it it was tough but now that it is broken in I use it all the time. I've used Satin Ice, Fonderific, Fondx Elite, Jennifer Dontz recipe that uses Pettinice & Wilton fondant. I found the fondx elite a bit trickier as it is sticker.

I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

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I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

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post #33 of 42
i bought the mat from sweetwise.com about a year ago. the first time i seasoned it and my fondant stuck really bad. i washed it and seasoned it again and havent had a problem since.

i make my own marshmallow fondant.
16 oz bag of marshmallows
2 lb bag of powder sugar sifted
3 tbsp water
1 tbsp buttered vanilla flavoring i get at the cake shop

grease EVERYTHING that will touch the marshmallows,
grease a glass bowl, put marshmallows water and flavoring in it. microwave for 1 minute stir and microwave 30 seconds if not melted repeat every 30 seconds. be sure to grease your spoon too. i use a metal spoon.
then grease another glass mixing bowl. put half the powdered sugar in it. and make a bowl out of the powdered sugar in the bowl.
pour the marshmallow mix into the bowl. stir with spoon until most of the marshmallow and sugar are mixed. pour 1/4 of the remaining powdered sugar in and continue stiring
at this point its getting stiff so i start using my hands. be sure to grease your hands very well.
i pour the remaining powdered sugar and work it in.
the fondant is done when it is no longer sticky when you pull at it while your working with it.
wrap in cling wrap and let sit for an hour atleast.

work it one more time before you start rolling it to make sure there are no powdered sugar clumps.
Slow and steady wins the race.... as long as the cottage food law says in place.
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Slow and steady wins the race.... as long as the cottage food law says in place.
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post #34 of 42

I love my mat, but had huge disasters using fondarific. Works great with satin ice and fondx

post #35 of 42

I like The Mat for rolling out my homemade marshmallow fondant. I used it for zebra prints and it saved me a lot of time too.  However, I don't like how heavy it is when I am placing the fondant onto my cakes.  It is heavy and smushes the edges of my cake everytime.  I've watched the company's video several times.  Now, I just use it for rolling out then, I place the fondant sheet on my countertop (take it off the mat) and I use my rolling pin to lift the fondant and move it over and onto my cakes.

Bake Me Joy

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Bake Me Joy

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post #36 of 42

I struggled with the mat for a long time, my fondant stuck to it or it left little marks on it and my fondant never looked smooth....so I rolled it up and put it away.  I took it out last month wiped it off regreased it and it worked just fine....

post #37 of 42

wow it's so inexpensive

 

i bought a big single sheet silicone thing from geraldine ransome

 

10 years ago for rolling fondant

 

it was twice the price of the pro mat

 

it really looks like a great system

 

the mat i mean

love me some cake buzzzzz

 

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love me some cake buzzzzz

 

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post #38 of 42
This happened my first try as well. I like to use fresh made marshmallow fondant. I rubbed each side with a bit of Crisco and it rolled out like a dream!
post #39 of 42

HI Guys,

I got one as an early xmas present and used it to cover about eight times.  I love it-except I have had some issues with air bubbles.  I don't know if it's because we have been going through a heat wave at the moment and every time I need to cover my cakes it seems to be 37 degrees. I've been getting up at 6am or having our evap cooling on.   I've never had bubbles before so don't know if it's the mat or the heat.  Any thoughts?

post #40 of 42

I used my new "Mat" this past weekend for the first time, and it worked like a dream!!! I think for those who are having trouble with theirs, it's probably too much shortening or not enough....Don't give up on it...it's FANTASTIC!!!

“If I was made of cake I'd eat myself before somebody else could.”
Emma Donoghue

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“If I was made of cake I'd eat myself before somebody else could.”
Emma Donoghue

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post #41 of 42

I purchased the MAT last June and must say that it was the BEST BUY ever! I  thought it awkward to work with at first, but then I managed to stand back  take time out  and go watch the Sweetwise video. Its a great tutorial - from start to finish! I live in Ireland and have used Regalice, Covapaste and PME Fondant - with no problems at all. The MAT is brilliant too for rolling out  marzipan - don't know how I managed without it. The MAT has made decorating cakes, for family and friends SO much easier now!

post #42 of 42
Thread Starter 

I haven't been on here for some time.....I can't get over the amount of replies I've received. CC has never sent an email to say that there is a posting. I'm using the Mat now just as a mat to roll fondant out on, I don't use the top layer. I move my fondant around as I'm rolling it and then I roll half of the fondant on my rolling pin and place it over the cake. I have found that this is the easiest for me. I don't know if I would get the "new and improved" "MAT", as it is very expensive to have it posted to Australia all up around $50.

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