I am constantly referring people on the Wilton.com forum to videos on your site. (The ones referred most often are "Cake Construction" and "How to cover a cake with fondant using The Mat". ) New bakers have SO many questions and your videos hit the cake nail right on the head!
I began cake decorating at the age of 56 with the first of the Wilton classes at my local Michaels store. Like many others, it has turned into a passion. I have spent hundreds of hours online learning and videos like those from Sweetwise, Inc. are a blessing.
(p.s. I bought The Mat, but haven't used it yet--I'm looking forward to my next fondant cake!)
Thick and thin squares are the ideal soft surface for shaping flowers, leaves and other fondant or gum paste cutouts. Use the thin square for thinning petal edges with a ball tool, carving vein lines on leaves and making ruffled fondant strips. Use the thick square for cupping flower centers.
For flowers & leaves you roll the sugarpaste over the board and cut out your shape with your cutter. Peel the shape up thin out the edges and insert your wire to make flower or leaf petals. This board is also reversible so you have a larger surface to roll out your flat gumpaste items. A nonstick pad is included in the package to keep the board from moving while you are working.
Curved round shape is ideal for drying gum paste, fondant and royal icing flowers and leaves. Openings in bottom center make it easy to pull wires through and adjust for the perfect drying position. Includes 2.5 and 3 in. diameter cups for drying everything from simple blossoms and briar roses to large daisies.