I am making a cake for my cousin's wedding this weekend. It will be two-tiered. 6-in and 8-in. The bottom tier is a dummy. I got FondX and used THE MAT to roll it out, which works really well. The only problem was after I got it on the dummy there were little tiny "craters" everywhere like there had been bubbles there and I don't know why? Should I have kneaded some Crisco into it or something?