I agree with cheatize.... be careful not to press down too hard or you will press the impression all the way through your fondant - not fun when you have to re-roll all over again!! Also, I try to apply medium pressure evenly over entire surface in one direction once.... not rolling back and forth or you may shift the design. Have fun!! I love my mats to add flair to my covered cake boards!!!
~ Jaime
I see that everyone responded with how to use it with fondant. In case you do buttercream, just make sure that you smooth your frosting very well then refrigerate the cake. When it's nice and set, push the impression mat in gently but firmly. I've only used mine twice so far -- last night, actually on the trellis cake in my photos and also the square blue trompe l'oeil cake. I was pleased with it both times.
if you click on the blue text-- it takes you to a link related to that topic.
One other thing to watch out for, when rolling on top of the mat try not to push/roll too hard - it actually stretches the design out and it gets distorted.
I bought three mats on ebay and they are on their way now. These will be my first try. I gather you dust the mat with powdered sugar before laying on fondant, or imprinting against the buttercream?
One question...how do you know you are giving enough pressure when pressing into vertical side of a cake? And if it goes bad, how do you make corrections on cake side...basketweave to cover up???
Any help will be greatly appreciated by this caker!
Thanks for all the gret advice from you all. Will be spending the next few days making roses for the cake that is needed by Wednesday. Will post pics if I can work out how to do it on here, Im pretty new to this site.
I think the blue lettering is a link to another site.
Chris.
. I gather you dust the mat with powdered sugar before laying on fondant, or imprinting against the buttercream?
I did not dust mine with anything before I used them, I have a small wilton wood roller I put the mat on the fondant & used that to roll over the mat lightly.
I gather you dust the mat with powdered sugar before laying on fondant, or imprinting against the buttercream?
One question...how do you know you are giving enough pressure when pressing into vertical side of a cake? And if it goes bad, how do you make corrections on cake side...basketweave to cover up???
I didn't dust mine with PS before putting it against the buttercream, I just made sure that the cake was nice and chilled so that the frosting was crusted over.
As far as the pressure, it's probably just trial and error until you get the feel of it. You want to press hard enough for it to make an indentation, but not hard enough that you push your cake off of the plate -- somewhere in between 
I think if it "goes bad" you can just re-smooth your buttercream, re-chill and try again. HTH.
I just purchased a crocodile texture mat from petal craft. I think it is a bit different than other impression mats b/c it does not have a repeat factor. Does anyone have advice for is use. How can i keep the deign going if it stopped abruptly?
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