Ok, I made the fondant, wrapped the cake, pressed the diamond pattern in. .Which by the way, the rolling from left to right was THE most helpful tip.. and then i messed up.. i didnt have a quilting tool to run over the lines and i used a ravioli stile cutter,, and it looks so rough.. because theres a straight line and then a squiggly line through it.. how do i fix this? can i pull the fondant off and try again?? if so what tool should i use?
ALSO... it came out flat 
as in not bubbly and pillow-y looking.. how do I fix that?
You can take the fondant off your cake BUT i wouldn't reuse it as it will have *bits* of cake and whatever you crumbcoated the cake with all over it
Perhaps the reason it probably looks flat is because your fondant wasn't thick enough to start with.
For a really deep impression of the diamond patten have your fondant 1/8 - 1/4 thick - that way you get a really deep impression that looks as tho the cake is padded when finished.
Bluehue 
I have a 2nd fresh batch in the fridge. LOL.. although at this point Im exhausted enough, I might have tried to re roll that fondant.. I just wanted to be sure it wouldnt mess up my cake if I tried to take it off..
How can I create that quilt look WITHOUT that little tool though? I do have the diamond cutter, but not the tool that creates the little dots on the pattern.. any substitute? Can i just NOT use one and use the diamond cutter alone?
Also, thanks for the tip on the thickness.. I never thought of that! makes perfect sense
I have a 2nd fresh batch in the fridge. LOL.. although at this point Im exhausted enough, I might have tried to re roll that fondant.. I just wanted to be sure it wouldnt mess up my cake if I tried to take it off..
Best way to take it off is to get a sharp knife and starting at the tiop of the cake slice through the fondant down to the bottom - then gently start to peel back one edge - working slowly you should be able to peel it off in one long roll -
OR you might find it eaasier to make a few slices and gently take it off in sections.
LOL - I had to do this when someone dented a cake of mine - and altho only a minor dent - i knew it wa there -
How can I create that quilt look WITHOUT that little tool though? I do have the diamond cutter, but not the tool that creates the little dots on the pattern.. any substitute?
You could painstakingly go over every line with the end of a skewer and poke little dots in it. Can i just NOT use one and use the diamond cutter alone?
Yes, indeed - i have a few photos in my photo section of quilted cakes - and i more often than not just do the padded look without the dots - i like to stud the corners of each little quilt with caschous.
Perhaps you could do that - if you like the look/effect.
Welcome to CC by the way - i see you a Newbie and enjoy all there is to see and read here.
Also, thanks for the tip on the thickness.. I never thought of that! makes perfect sense
Your welcome - just gives you that *padded* look that you are aftre.
Bluehue
We just made a quilted look this past weekend and just used a diamond cutter. In the points we placed dragees. (don't know if I spelled that right, basically the edible BBs. 
) I purchased a "quilting" sheet from a specialty store but the dimonds were bigger than the cake. Didn't think that one through enough I guess. LOL!
I think you can click on my username and see the pictures, but do keep in mind this is only my fourth cake so it was certainly not perfect, but I think in the end it looked nice.
Good luck!
I have one question...why are you keeping your fondant in the refrigerator? I keep mine at room temperature and never put it in the refrigerator...especially after covering a cake. Would you please tell me the reasoning...I would love to learn something new.
oh really!?! Maybe i just learned something new.. I always put my fondant in the fridge after I make it.. should I not??
No need to put fondant in fridge, unless your gonna go ahead and freeze it for later use Waaaayyy down the road. If you put it in the fridge, your gonna have to let it come to room temp. for easy use. If it's all ready it out, it's good to go. Unless, it's rock hard, the nuke a few secs.
Ashley, fondant usually sweats (at least mine did the two times I put it in the walk-in fridge) when it is in the refrigerator. We had a discussion on this on one of the forums and it appeared that most of us felt you should never put it in the fridge. I will see if I can find that discussion for you to make your own decision about it.
Well, I have searched the forums for a couple of hours and cannot find it... maybe someone else can help!
You guys are so helpful! I went home, pulled off the fondant, re-did it, and just stamped it with the diamond cutter and didnt quilt it.. didnt have the tool... it turned out soooooo much for all the tips.. i'll post pics
HI Ashley -
You really should just get a stitch wheel. The look is soooo pretty with that. PM me and we'll talk.
I repectfully disagree with the fondant thickness thing.... I always put a THIN layer of fondant on my normal layer of buttercream. In my opinion, the stitch wheel is the piece of equipment that really make the quilting puff out like a jacket. Using the larger toothed stitch wheel make sit really puff out. I think it's a combination of the "give" of the icing and the stitch wheel. It just looks flat to me before I use the wheel on it.
Jen
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