I ordered "the mat" a few months ago but never used it. I really don't like the taste of fondant so I've always talked people out of the fondant covered cakes. Plus I am good with butter cream and can get it to look as good as fondant(but it takes a while to do that).
A couple of weeks ago I helped a friend with a wedding cake and she was using your "Elite" fondant icing, I liked the taste of it better than the Wilton brand that I have used in the past. So this past weekend I had a customer that just had to have a fondant covered cake. I ordered your Elite fondant and your Satin Ice fondant and thought I might as well try out my mat.
The Mat may just be the best tool I have purchased in the last 20 years! It was very easy to use and very fast. Rolling out the fondant was so easy after watching your video.
My mat is the old one without the lines printed on it so I'm going to cut it up for to use on small projects and order a new one with the lines printed on it for the bigger cakes.
Thanks for a great store, web site and training videos!
I'll be delivering a cake to Nashville next month, so I'll be sure and stop in and load up while I'm in town.
New York's famed cake designer is sharing her secerts for creating distinctive confections for every occasion. Projects for every skill level! Includes recipes and instructions for cookies, cupcakes, mini cakes, and larger cakes-each a work of art. 224 pages, full color. Another one of Kathy Wise Gentry's (Sweet Wise Founder) favorites!
By Kaye Hansen & Liv Hansen. Fun to make cakes that taste as good as they look. Includes step-bystep photos of techniques used to make the unique cakes as well as expert tips on all facets of cake decorating. 160 pages, full color.
Beginning with more than 20 basic recipes and the basics about equipment, create 24 amazing cakes, cookies, and cupcakes that are perfect for kids. Covering a large range of themes and ages. Great for any level of decorator. 224 pages, full color.
This book is the perfect guide for creating your own elegant, designer-quality confections that will impress friends and family. With vivid color photographs, helpful advice from an expert baker, and an extensive how-to section, this book has all the information you need to make professional-quality cakes and cookies in your own home. 144 pages, full color.
In his twenty-five years as Executive White House Pastry Chef, Roland Mesnier prided himself on creating a unique dessert for every special occasion, from elaborate State Dinners and formal receptions to smaller family gatherings and birthday celebrations.