Fondant Fabric

This is Jay Qualls' brand new product. I saw him demo it at ICES. It saves so much time. It's such a great idea!!

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Comment by Kelly Chandley on February 2, 2012 at 2:01am: Has anyone used this stuff? How's it taste? I have used Wilton Fondant and it's slightly edible but no where near as good as homemade marshmallow fondant. Never used the Satin Ice, wouldn't even know where to buy it in my part of the world other than order it online. If I want the Wilton fondant I buy it at Michaels craft store, it's the only place around to buy it. The drawbacks of living in a tiny area.

Comment by Karen Marie on September 11, 2011 at 5:55pm: I think it is important to do the math on this one...figure out how long it takes you to roll out enough fondant for your order. Then figure out how much you would need of your current fondant. Calculate what your labor is worth per hour. Then add the cost of your fondant plus your labor for that task.

Now figure how many sheets you need for your cake. You may be able to get more than one tier from a sheet if it is small. Now compare the 2 costs. Then you will be able to make a decision.

Comment by Dawn Becker on September 7, 2011 at 5:13pm: I just got mine!!! So exciting. I don't need it until next week. I'll post back and let you all know how it goes. Right now I use fondant rings to lie the fondant over the cake. Wonderful product, btw!!! But I know I will not miss rolling it out at all!

Comment by Dawn Becker on September 6, 2011 at 4:22pm: I have a light tan cake coming up this weekend. I wish it were in that color. I'll have to roll it out - 5 tiers!!. But I'm anxious to try the white that I ordered.

Comment by Sue Shepherd on September 6, 2011 at 3:21pm: Let me preface my story to say I only use Satin Ice in my bakery. I recently discovered an English supplier of 'fondant sheets'. They are 12x12, come only in white and are @ $17.00 for 3 sheets. Wow... I thought, let me try them. Sure they aren't Satin Ice, but it's worth the try, right??? OMG... the comments from my staff were that it tasted like 'vomit in my mouth'. It was a horrible product all around. It did not come off the sheet easily, it tore on the sample cake we made with it and it was somewhere inbetween ivory and white in color... lets not forget it literally tasted like vomit and we had to spit and spit and then drink to get the taste out of our mouths! My point is, no compromises! Stick with what works! Satin Ice is the best fondant on the market, this product is a dream come true. Pricey? Sure, but when I still have 2 wedding cakes to finish up and it's 3am, I'm very OK to spend the extra $$ to get out of rolling fondant to cover my 3 tiered cakes. Way to go Jay!

Comment by Tammy Jean Johnson on September 6, 2011 at 12:58pm: wow awsome where can this item be purchased ?

Comment by Noemi Deambrosi on August 31, 2011 at 10:02pm: Me gustaria saber del nacar el brillo que pinto, si es comestible y como se llama!

Comment by Linda Wolff on August 31, 2011 at 9:01pm: really appreciated the video. I had to stop and fix dinner as my hubby came home in the middle of it, but was glad to see that I could go back and finish it even though it was not live anymore. Jay, you have a real gift for teaching. You are not braggy or arrogant and show a lot of patience. I like that. I truly wish you well on your product.