Lay a sheet of parchment paper or a silicone mat on the work surface. Set the 5 mm rulers (7 mm for thick cookies or pastries) on the each side of the parchment paper. Place cookie dough or pastry dough between the rulers. Roll over the rulers to evenly flatten.
INSTRUCTIONS FOR ROLLED FONDANT OR GUM PASTE
Lightly dust the work surface with powdered sugar. Lay the 2 mm rulers on the prepared work surface. Place gum paste or rolled fondant between the rulers. Roll over the rulers to evenly flatten.
INSTRUCTIONS FOR CHOCOLATE
Lay a sheet of parchment paper, a silicone mat, or a chocolate transfer sheet on the work surface. Put the 2 mm rulers on each side of the paper (or silicone mat or transfer sheet). Pour melted chocolate onto the paper. Drag one 5 mm or 7 mm ruler over the 2 mm rulers to evenly spread the melted chocolate.
Wash strips in warm, soapy water. Lay flat to dry. Excess heat may cause the rulers to warp. Not dishwasher safe.