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I have a world cuisine mat and I would not work without it. I don't use any grease or ps. Have never used it to flip on fondant, but mine is really, really big.
It sounds like a pleasure to use! Deah, do you keep the mat slightly above the cake surface? Lately i've had a few experiences with elephant skin along he edges and fondant tears. I'm hoping the mat will help eliminate some of this.
Donna Kapetanakis said:It sounds like a pleasure to use! Deah, do you keep the mat slightly above the cake surface? Lately i've had a few experiences with elephant skin along he edges and fondant tears. I'm hoping the mat will help eliminate some of this.
I lay the mat directly on the cake and then peel it off. So much easier than transferring it by rolling pin or in my hands.
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