To those of you who have used the Caketrick... is it worth the $140? I'm currently using a lightweight roller and it's killing my arms and back, plus it leaves streaks so I have to go over it with a heavier granite pin to even it out. The granite pin has no handles so it's hard to use until it's already flattened. If anyone knows a better option aside from a sheeter I would appreciate the advice!

Well, I don't have this pin. I use the Wilton long white pin and I like the results. I have other pins, including a silicone coated pin (hate it) and a HUGE aluminum pin with handles (nice, but the aluminum oxidizes over time and can leave dark marks on the fondant).

I think it's pretty pricey. I see other, large wooden pins for about 1/3rd the price and I'd think that some careful sanding on the ends would give you a bevel, if needed.

http://www.pastrychef.com/WOODEN-ROLLING-PINS_p_922.html

JMHO
Rae

I use a regular old wood rolling pin I bought at Restaurant Depot. I've tried all kinds of different fancy ones, I keep going back to my cheepie pin.

I, too, have a large (3" diameter) aluminum roller and just love it. Since I use The Mat, I'm not troubled with any marks left on the fondant. I have several other pins, one marble, and my favorite, which I don't use for caking, is an old wooden one with one handle missing. It belonged to my mother and I don't remember ever seeing it with two handles. She liked it just that way and it is what I grew up using, too.

Jan