Fondant Fabric

Comment

Comment by Sassy Cakes on August 22, 2011 at 8:04am

This looks great!! where is it sold???

Comment by Dawn Becker on August 20, 2011 at 3:08pm

Where is this 40% coupon?  I'd like to try it.

Comment by Deah on August 19, 2011 at 5:00pm

I just pulled my sample out of my ICES stuff and tasted it.  Now, I will tell you I make my own fondant using Michelle Foster's recipe so I don't have a good reference point for commercially made fondant.  The texture is good, it seems plyable and I could see where it could be placed on the cake and smoothed with minimal effort.  The taste isn't offensive in the least bit but I wouldn't say it's amazing either.  Just kind of sweet vanilla like, it definitely won't overpower any other flavors.  It doesn't have a chemical taste which is a major plus. 

Comment by Cakes by Ronie on August 17, 2011 at 8:08pm

this is a pretty cool idea. i'm thinking about trying this out at least once.

Comment by Linda Wolff on August 17, 2011 at 10:10am

I had thought the same thing, Ruby. Great idea, just a little too pricey for my budget. I would imagine if the idea takes off, the price will eventually drop.

Comment by RUBY JOHNSON on August 17, 2011 at 10:04am

Love this idea, but dont know if I would pay 25.00 per sheet. The concept is great and will do well.

Comment by Sue Shepherd on August 16, 2011 at 9:31pm

Fondant really does go a long way if you have quality fondant that can be rolled thinly.  I own my own bakery and don't know at this point if I would spend $25 per sheet (perhaps he offers wholesale pricing), but with what he had left over, I could reroll and cover two more 8 inch cakes, so I think you'd get your money's worth especially since the hard part is done for you.  I spend @ $60.00 on a 20 gal tub of the best fondant I can get my hands on... fondant is not cheap unless you buy the stuff that IS cheap, then it's not worth it to use or eat. 

This stuff looks like it's worth a try, especially if there is a 40% off coupon floating around here somewhere as he said.

Comment by Dawn Becker on August 14, 2011 at 7:59pm

I'm seriously thinking of trying it.  I had to roll a lot of fondant today for a 9" square and an 8" square and then a "roof" (I was sculpting the TD Garden Stadium in Boston).  I'm worn out!!  I do this for a living -not a hobby.  So my time is worth a lot.  The faster I can roll out the fondant the faster I'm done.  And then I can squeeze in another cake!  More cha-ching!!  Yeah, baby!!

Comment by Jay Qualls on August 14, 2011 at 4:54pm

Hi Dawn, 

I was like you.  Been thinking about this for a long time.  The leftovers can be stored just like the left overs you would have on any other cake.  You just store the left overs in a double bagged ziplock freezer bag.  I don't want  you to waste anything. Especially fondant.  To keep production costs controlled, we decided it would be better to give you a large piece that would cover any size from 5" up to 14" round or square for now.  The concept was to really save you time and energy.  There really isn't any reason for waste.  If you choose to do a smaller cake or a larger cake, you have a consistent pre-weighed, pre-sheeted, quality fondant product ready for you to use in a moments notice.  You can re-knead if necessary and store as usual.  Essentially, you are buying the same amount of fondant that you normally would for a project or projects, but I'm just preparing it for you ready to use.  Remember, if you figure your time/labor costs into the cost of the fondant, shipping, and preparation to get it from bucket to cake, you will see that there is a true savings in product and time.  Also, colors will be available in a few weeks and a few other surprises probably by Christmas or the first of the year.  

 

Thank you so much for your feedback.  It helps me in making the product even better.  If I thought we could make the math work, I would consider providing it in 2 different sizes.  However, right now, it just isn't feasible.  

 

On another note, I've made my own fondant with many different recipes!  There is no way in creation, you can make your own fondant cheaper than this product and it be as consistent of a product as this and be cost effective.  

 

By the way, I want us all to get paid for what we are worth.  Charge your clients what it costs to make these custom cakes!!!  That is why they are coming to you.  They can't get what they want from Wal-Mart, or Supermarkets.  And we shouldn't be trying to compete with them on price or quality.  You should be compensated at a premium rate for your talent and skill set.  If they want a custom product they will pay.  I'm living proof of this philosophy.  Just be sure you can deliver what you say you can.  LOL!  Jay

Comment by Dawn Becker on August 14, 2011 at 2:54pm

Deah: have you tasted it yet?  This is always the bottom line for me.  Even more than cost.

 

Jay: Thanks for the comments.  I think it's a great idea.  I thought of it years ago.  I'm just not a marketing person.  So I've been waiting for you to come along. (wink)

 

It sounds like you are only selling in sheets to cover a 14".  Is this correct?  I still see it as as lot of waste.  How does it store?  Once we've opened the package - how well do the left overs store? 

 

I envision a lot of left overs - more than I could possibly use before it goes dry.  Most of my cakes are 6-9-12's.  I do make larger on occasion, but most are that size.  So, on the smaller rounds I will definitely have a waste factor to consider if my thoughts above are correct.

 

No negative comments here.  Just $$ concerns.

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