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Officially disappointed with 'The Mat'. - Page 8

post #106 of 121
Quote:
Originally Posted by deniseob View Post

Hi NicciZ,

This may help you getting sharp edges http://www.inspired-by-chocolate-and-cakes.com/fondant-cake.html

Thanks so much. I'd actually seen this video months back when trying to make ganache but really didn't pay attention to the rest of the information provided.
post #107 of 121

Mine never looks as good as hers but here's hoping practice makes perfect! :)
 

post #108 of 121
I have never made a cake without the mat it was one of the first things I bought and I've never experienced the problems your having, I never put shortening on my mat after the first use though and I always soften my fondant in the microwave before trying to roll, it's a million times easier. I am starting to get creases appear in it now though even though i always roll it up and store it properly which is frustrating.
post #109 of 121
I love my mat the first use was tricky and it sometimes seems to take ages to just let that top mat off the fondant but well worth it for thinner fondant and good results don't use any corn starch or shortening tho
post #110 of 121
My disappointment with THE MAT was the oddest thing. Was I able to roll yes, I was using fondx which is quite soft. The mat came with a piece of parchment like paper in between. Which had some static.. I kept seeing some very tiny black lines in the fondant. After I removed the top vinyl. I kid you not it looked like eyelashes. TRUST ME they were not mine. I was grossed out, and through out the piece of fondant and rolled it out the old fashioned way. Before putting it away I lightly coated it with shortening, hoping to trap any loose hairs. Honestly I rolled it up and have not used it again. I was unable to return it because I bought it while out of town. I know it probably just needs a good wash, but how the hair got in between the mat. I do. It undersatnd icon_sad.gificon_sad.gif
post #111 of 121

I just used my Mat for the first time (just for practice) and I must say...IT IS AWESOME! I rolled in half the time and there were no bubbles.  I also have a Cricut Cake that I have had for a year but, couldn't get my fondant rolled just right for it to cut correctly. I used my Mat and guess what? My thickness was correct for the Cricut.  I am so glad that I invested in this product.  I need to add that I have not used it for a cake yet, just to practice and use my Cricut. I really did think it was easier to roll and on the plus side, I didn't have the cornstarch mess that I normally have.

Nikki's SweetTooth

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Nikki's SweetTooth

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post #112 of 121

Which size mat did you buy?  Do you get pop marks/craters on your fondant with the mat?  Thanks.

post #113 of 121
Nope...no poc marks. It was smooth. I did have a problem with my MMF sticking, then I realized I was using the wrong side! l still wound up using the Satin Ice that I had. I will try my MMF again though. I bought the home mat iust because of counter space. I really think it just takes some practice. I love the fact that there is no mess.

Nikki's SweetTooth

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post #114 of 121

I bought The Mat years ago when I first started working with fondant, it worked fine except that it picked up every little fibre around not matter how careful I was, and yes it took muscles to roll the fondant out.  I had a few lessons with a very experienced decorator and now will never go back to using The Mat.  For me it was all about confidence, improving my skills and increasing my speed and now find using The Mat a hindrance rather than a help. It is rolled up in a cupboard gathering dust along with my Cricut.

post #115 of 121

I did have problems the first few times I tried it.  But I fortunately played with it a few times before using on a real cake.  It defiantly helps to play with it to season and soften the mat.  I never use anything else now.  When the Pro Mat came out I got on the wait list and am getting ready to order another one just case something terrible happens to mine and I have one on stand by.  If you season and play first you will become addicted.  Hope this helps

post #116 of 121

I like the Home Mat because I can roll my fondant so much more thinner which as an accountant I like because that saves me money.  More importantly though I noticed that before I started using the Home Mat, people would just tear off the fondant and eat the cake and leave the fondant behind.  I realized the thick fondant was like a wad of chewing gum which wasn't very nice to eat.  When I was rolling out fondant without using my mat, I just couldn't roll that thin because it would tear on me when I was trying to move the fondant from the counter top to the cake.  I think this is the best advantage. 

 

They have a lot of positive reviews on their website at the bottom of the below link.  It looks like a lot of the reviews on this thread are positive too.

 

http://sweetwise.com/the-mat-all/http-sweetwise-com-the-mat-all-http-sweetwise-com-the-mat-all-the-pro-mat-html-the-pro-mat-html/the-pro-mat.html

post #117 of 121

I love my Mat. I am still having trouble with MMF though...any ideas?

Nikki's SweetTooth

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Nikki's SweetTooth

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post #118 of 121

What kind of problem are you having?  I'll ask Kathy at Sweet Wise for you.

post #119 of 121
I am having a problem with yhe MMF sticking to the mat. I did get on the website today and more powdered sugar in the fondant was suggested. I am going to try that. That's the only problem I have had. I love it! Thank you so much for the
reply.

Nikki's SweetTooth

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Nikki's SweetTooth

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post #120 of 121

I am so sorry you were so disappointed in "The Mat".  I just wanted to add this for others information.  I have been using the mat as well as the small one like it for about 2 years now in my bakery.  Even though I don't hand roll my fondant anymore since I have a sheeter, which was the best thing I ever purchased, The Mat has NEVER given me any problems.  I don't use cornstarch, the 50/50 mix, or grease to coat the mat ever.  If the fondant is kneaded to the smoothest consistency I simply lay it on "the mat" pat it down to the thinnest I can to start the sheeting process which I start with about a 3/4" depth with both the top and bottom parts of "The Mat" in place and start rolling it out.  After putting my frosted cakes in the freezer while running the fondant through the sheeter I remove my cake from the freezer and lay it directly onto the table not my revolving cake stand so as not to create more pressure on the fondant and preventing stretching and then simply start the fondant peeling off the top portion of the mat.  I have never had a problem at all doing that and the mat has been so great I have a second set ordered.  I would recommend "The Mat" and it's sister products to everyone.

Thanks for listening to one very satisfied customer.  Sally

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