With a silicone mat, all your creations will turn out perfectly. Thanks to its temperature resistance from -40 °C to +280 °C and optimal heat distribution, the mat is ideal as a baking surface and can be placed directly in the freezer with the baked goods afterward. It can also be used for rolling out cookie dough and fondant or for pouring caramel, as the surface properties prevent the mixtures from sticking. However, for cutting the mixtures, it's better to place them on a cutting board. A silicone mat is perfect for rolling out dough and modeling pastes. It's best to prepare the dough the day before and let it rest in the refrigerator overnight. Then, depending on the recipe, the dough can be briefly kneaded again or rolled out directly. Dust the silicone mat with a little flour for this purpose. Fondant, marzipan, and other modeling pastes should be well-kneaded and then rolled out on the silicone mat dusted with a bit of cornstarch. This way, you can also cut out various shapes and place them on a baking paper or the edge of the silicone mat. You can also bake with the silicone mat. Place your cut-out cookies, a shaped loaf of bread, smaller rolls, or pastries on the mat and slide them into the preheated oven using a baking sheet. The mat distributes heat evenly, and the best baking results are achieved with a perforated sheet or a grid. The finished treats can then be frozen directly on the mat. When laid out, they freeze faster and do not stick together. After about two hours, you can remove the frozen foods from the mat and place them in a freezer bag or an airtight container, allowing them to be stored in the freezer for an extended period.