I have to say, I LOVE my mat. Don't know how I would live without it. Almost more useful is the video showing usage. Kathy makes everything she does look so easy. I have just tried the Swiss Buttercream. Fantastic. I would love to know where you can get the point and shoot thermometer with no probe. I may be going on my Christmas list!
The mold is so realistic, and best of all, nothing sticks to it!! This mold is very soft and flexible and can easily go from as high as 450 degrees to the freezer without affecting the mold! Kathy's Tip: Be sure to make your gumpaste ahead of time (by adding Tylose Powder to your Fondant), wrap it up and let it sit for 20-30 minutes so it can firm up slightly. Then place it into the mold, and it will come out much more easily, without stretching. Letting it sit in the mold for a few minutes will help it come out even easier.
Imprint a beautiful recessed pattern to cover your cake! Just smooth your rolled fondant over the mat, place on your cake and peel back the mat. The recessed design imprinted in the fondant adds beautiful definition, so even white cakes stand out. Also great for textured fondant ribbons and edging.
These sheets are ideal to use for accenting cakes, decorating cookies, or adding texture to cupcake tops. The sets include 6 different texture mats with easy-to-follow instructions and samples of projects decorated using the sets. They can be used with buttercream, fondant, gingerbread, and chocolate, making them incredibly versatile.