Originally Posted by vlmtz
I also have the regular cake and I really like it. I had to play with it at first to figure out how to get it to cut fondant without it stretching too bad. After lots of online research and trial and error, I found out that if you put your fondant in the freezer for like 5 minutes, after you roll it onto the cutting mat, and then cut it immediately after you take it out of the freezer, it works a lot better and you actually get the shapes that you are looking for instead of some stretched version. Just an FYI.
I started using Wilton fondant and a bit of gum paste or just the Wilton fondant by itself and it works without the freezer step, I get nice clean cuts. I find that attempting to work with MMF is for days where you have lots of time on your hands or desings that are big and not intricate. If you do not let it freeze/harden enough the material will move around with the blade, if it gets too hard it will not stick to the mat anymore.
I have not had the opportunity to try other brands of fondant, my first pail of Satin Ice remains sealed for now.
For fine desings that were cut correctly, I let them dry a bit or I down right freeze them hard before I attempt to move them at all, otherwise you will ruin your delicate design.