Hi everyone , dont mean to be thick but i cant get on with using spacers to roll my fondant ,i end up chucking them to one side and and guessing if it is the same thickness all over, have you any tips for me as i would like to master this as i think my cakes would look better. 
I just started taking my course 3 wilton class and the teacher said that when rolling you should have that plastic mat under it with all the numbers to tell you how much to roll! anyway...she said when you roll it on this it helps you to sort of see the numbers through your fondant and then you can see if you have the same thickness all over cause if you can't see the numbers in one place then it's too thick there! (I hope I made sense!!) sorry if I didn't! Maybe someone else has an idea!
StephyG
W E L C O M E ! ! ! !
some use metal bars (get at home improvement/hardware store, hobby/craft shop, etc) -- look for stainless steel
others use pieces of wood (ditto on source) -- could be molding or any thin flat stock
some use pieces of plastic (have them cut for you)
could tape down skewers or dowels (since they tend to roll)
and you can buy special bands that go around the rolling pin itself (most online baking supply have them and at better cake supply stores)
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