I have "The Mat" and it works very well for me. On smaller cakes I don't bother, but on larger cakes, it is very helpful because it makes transfer onto the cake so much easier. There is a bit of a learning curve, and I think it works better with some fondants than others. I use Massa Grischuna which works beautifully with the mat. I also use Wilton and Satin Ice (for cake boards only), and they also work well with the mat. There is a trick - after rolling out a bit, release (peel off) the top piece of plastic and lay it right back down again. Flip the whole thing over, roll some more, release and flip. Keep repeating until it is the size and thickness desired. Releasing now and then keeps it rolling well, and prevents ridges and humps because it is starting to stick. It also releases more easily at the end when you put it on the cake. It does not work well with the softer stickier fondants in my experience, such as Duff's and fondarific. With those types I can't seem to get a smooth surface - lots of pockets/indents and doesn't peel off well. I haven't tried homemade fondant. HTH!