Ask Jay Qualls

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Permalink Reply by Gary Chapman on August 19, 2011 at 1:10pm

I would love to know a little bit more ... for example what exactly is this innovative product 'fondant fabric' ? Is it a new product such as a new fondant?

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Permalink Reply by Amy Wood on August 19, 2011 at 1:15pm

This is at 6 p.m on the 31st, but what time zone? Thanks!

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Permalink Reply by Deah on August 19, 2011 at 1:22pm

Gary, take a look at this video - http://www.cakeswebake.com/video/fondant-fabric

Gary Chapman said:

I would love to know a little bit more ... for example what exactly is this innovative product 'fondant fabric' ? Is it a new product such as a new fondant?

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Permalink Reply by PhotoFrost on August 19, 2011 at 1:26pm

Jay, have you ever thought of putting printed icing sheets on your draped fondant?  PhotoFrost has some new and exciting products that you may be interested in.  The colored icing sheets can be applied to fondant really easily. 

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Permalink Reply by Gary Chapman on August 19, 2011 at 1:26pm

Blimey - thanks Deah..... what is in that stuff - plastic?  Looks intriguing ... I guess I need to start visiting ICES again LOL

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Permalink Reply by diana nishimoto on August 19, 2011 at 5:35pm

What does this fondant taste like??  Where can we buy it to try?  You make it look so easy, but they also made the cricut look easy too, is it really as easy as it looks?

 

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Permalink Reply by Jasmine on August 19, 2011 at 9:09pm

I call myself the lazy decorator.  You made my dreams come true!  Now if you can make prefilled, crumbcoated cakes, I'll be in heaven.

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Permalink Reply by Debbie Hughes on August 20, 2011 at 12:11am

What time zone will this be at?

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Permalink Reply by Tracy Deadman on August 20, 2011 at 5:17am

I'd like to know what time zone too. I'm in the UK. Thanks :)

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Permalink Reply by Theresa Happe on August 20, 2011 at 6:11am

6 pm Eastern Standard Time

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Permalink Reply by Jasmine on August 20, 2011 at 11:41am

Can you reroll & use the scraps for decorations?  Can the scraps be colored?

 

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Permalink Reply by Dawn Becker on August 20, 2011 at 3:06pm

Some of this is already answered on the thread for the video  - for example what it tastes like and re-rolling it.  I had these questions and he and another member have already answered them.

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