I made a buttercream cake last night and intended to use a diamond impression mat on the sides. I dusted the mat with powdered sugar and gave it a try... no good... I couldn't figure out how to manuever it around the cake to get a good impression. I also had trouble with the icing coming off onto the mat. Any ideas? Do you bend your impression mat to the form of the cake? Should I let the cake sit overnight before using the mat?

You need to use a crusting BC and let it crust very well before using the impression mat.

I have that mat and tried to use it on a very crusted buttercream cake and I hated it. I had a hard time getting consistant impressions. I think that mat is best for fondant. Instead, I use the vertical 3 diamond cutter. Way easier to use.

I have used the diamond mat on a buttercream cake, use a crusting B/C and refrigerator for a while before you begin. You need to press quite hard to get the impression defined. good luck.

I used the diamond impression mat on a 6" round tier. I let the BC crust really well, then kind of rolled the mat around the cake, not really bending it. It worked really well. You can see in my pix if you want, the engagement cake and the 60th b-day cake.

Good ideas. I might try letting it crust longer (I was sorta anxious to try it out). Otherwise I might get a diamond cutter. Thanks!

If you have sugarshack's buttercream video, she shows how to use that impression mat on buttercream and fondant. I used the fondant smoother to apply pressure when imprinting my buttercream. Definately make sure the buttercream is well crusted. I made the mistake of using one of those wilton silicone imprinting mats way too soon on a cake last weekend...not pretty! Pulled the icing right off the cake.

I have successfully used the impression mat from global sugar art dot com. I use the Wilton crusting buttercream. I find that if you have patience (which most of us don't) it works quite well! I leave all my cakes in the fridge for 30-60 minutes before even smoothing them. I have a scraper that I've been using for the sides of the cakes to try and get the buttercream even... THIS IS KEY!!!

Then when the cake is crusted, you literally have minutes! Have your impression mat ready. I dust mine with the confectioners sugar / corn starch 50/50 blend first!

Immediately when I take the cake out, it's crusted but it's much cooler than the air outside of the fridge, so you have to work carefully. Once the cake starts to sweat, all buttercreams and fondants do when you first take them out of the fridge, you'll have to stop and rechill it. I also use a fondant smoother on the outside of the impression mat. You don't need to push hard, just gently, else you'll push the buttercream up the sides and you'll get a ridge around the top of the cake that's higher than the center.

DO NOT go to the ends with the impression mat cause not only will you leave the edge of the impression mat's line on the cake but it's much easier to line up the mat for the next section of impressions...

does this help?

The reseraction of this old post gives me the opportunity to suggest a way
Cut a piece of tulle (bridal veil netting) the size of the mat and use it between the mat and the icing. Keeps the icing from sticking to the mat.

Does the tulle leave any faint impressions?

.......Does the tulle leave any faint impressions?.......

Depends on hard one presses but yah, it probably will ....but very very light.

If your buttercream is good and cold and hard out of the refrigerator then it's easy. I've not had the issue of it thawing too quickly or condensation with cold BC. Here is an impression I did on a Barbie Princess cake with a stamp I got from Michaels. It was my first time using it on butter cream. Just make sure your buttercream is really cold.
http://cakecentral.com/gallery/2089090/2089097/birthday-cake-photos