This mat allows precise measuring, rolling and cutting of fondant. Pre-marked circles for exact sizing allow you to confidently cover a cake. A square grid helps you cut precise strips and the non-stick surface allows for easy release.
Get Ready to Roll!
Before you start, place mat on a flat, even surface. Dampen back side of mat to help it adhere to work surface. Dust mat and rolling pin lightly with confectioners’ sugar or corn flour (if working with fondant) or flour (if working with pastry dough) to prevent sticking. Knead fondant to a workable consistency; if sticky knead in a little confectioners’ sugar.
To Cover Cakes with Fondant
Roll out fondant sized to your cake. Roll fondant with rolling pin, lifting and moving as you roll. Add more confectioners’ sugar as needed. Gently lift rolling pin over rolling pin, or lift with support of hands. Be careful not to tear it with your fingernails. Position on cake. Shape fondant to side of cake with Wilton Fondant Smoother. Trim off excess at bottom using a sharp knife or pizza cutter.
To Cut Strips For Borders and Decorations
Roll out a large circle of fondant. Using the 1in. grid squares, mark of the length and width you need with a toothpick. Cut strips using theWiltoncutter and Embosser; carefully lift off mat with your fingers.
Measuring Fondant for Covering Cakes
To determine the size you need to roll fondant, measure opposite sides and top of cake across centre. Roll out fondant to that size, 5mm to 7mm thick. Example: 8in. round cake + 2 sides 4in. = 16in. diameter fondant needed.
To Roll and Cut Pie Crust
Sprinkle rolling pin and mat lightly with flour. Follow mat circles to roll out dough a few inches larger in diameter than your pan. Trim crust after placing in pan or on top of pie filling.
Use and Care
Before first and after each use, wipe mat with clean damp cloth. Wipe dry with soft cloth.