I cut and pasted this from a post I made in another discussion, so excuse the repetitiveness if you have seen it before! I still love the Mat. It works very well with the "Massas". I agree with the above posts, Duff's and Fondarific don't work well with it because they stick and have pock marks. I don't usually use those brands because I find them so difficult to work with, Mat or no Mat. Even so, I bought red and black fondarific recently to save time coloring. It tasted great, but was so sticky and hard to work with I peeled it all off and threw it away. Just not what I am used to working with. Colored my usual Massa Grischuna neutral and it was perfect.
I have had the mat for 2 years and I love It. I did a fondant test last year comparing 7 or 8 different types of fondant, and found that some are sticky and stretchy and hard to work with. These also had a tendency to stick to the mat. Without referring to my notes, I believe it was Duff's and Fondarific that are very soft and sticky. I also found that there is a trick to working with the Mat that makes a huge difference. I also don't recall this maneuver being stressed in the instruction video I watched last year. The trick for me is to "release and flip" frequently. As the fondant is rolled out, it does tend to stick to the mat, and then becomes more and more difficult to get to roll out further and starts to grab and ripple. (Just like rolling out cookie or pie dough with saran wrap - you must release the saran wrap now and then so the dough will spread and not stick.) Another important factor of course, is finding the right fondant that handles well. I use mostly Massa Grischuna or Carma Tropic, both of which handle beautifully.
1) place fondant between the 2 layers of the mat. (I make a disc freehand, or with a roller on just the lower Mat at first to get a head start).
2) roll out from the center several times as shown in the video,
3) when it stops spreading as easily or starts to ripple, peel off the top layer and lay it back on again. Then flip the whole thing over, and peel off the bottom (now top) layer and replace.
4) Roll out this new side a few times until the spreading slows, and/or ripples are occurring, and then "release and flip" again
Each time you release, you can check for and pop any air bubbles. The releasing prevents wrinkles, facilitates spread, and keeps it from really sticking at the end.
Just before placing on the cake, release the mat to see which side looks best and should be the outside. With the good side up, release and replace the mat and pat or roll a time or two to just slightly stick it down. Flip it over and peel off the Mat. It is ready to apply to the cake. When finished and on the cake, the outer exposed surface should be nice and smooth, and should have separated easily because it was pre-released.