Sps System, What Is It, Where Do I Get It?

Decorating By Kahuna Updated 8 Aug 2008 , 3:25pm by leah_s

Kahuna Posted 20 Oct 2007 , 9:12pm
post #1 of 38

Just reading a few posts on how awesome the SPS system is, wondering what it is exactally, if it's not on Noggin or Nic, I don't know about it, so speak slowly icon_lol.gif Anyway, I have a cake in 2 weeks that I have to deliver over 40 miles to the middle of nowhere and would really like a stable trip with as few Tums as possible. Sorry to be totally ignorant on this.


37 replies
Woole2 Posted 20 Oct 2007 , 10:12pm
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Yes I to would like to know about the sps system and maybe with some visual aids would be nice to. Ive tried to google it but didnt come up with anything really. Sorry i couldnt help but am curious just as you are so heres a bump.

Woole2 Posted 20 Oct 2007 , 11:17pm
post #3 of 38


jamhays Posted 20 Oct 2007 , 11:28pm
post #4 of 38

Me TOO!!! I have to take a HUGE Wedding cake from Texas to Missouri next month! I'm going to need all the help I can get. It's getting closer & I'm getting more and more nervous, but it's too late to back out now. dunce.gif

2kiddos Posted 21 Oct 2007 , 12:54am
post #6 of 38

I've just ordered the SPS from www.oasisupply.com! Leah... you caught another one!!! If anyone buys from this site, look in the product catagory list on the left, under clearance/close outs, there is an item for $2 off your order of $75 or more... its not a big discount, but hey, $2 covers the cost of one of the plates!!!

I couldn't find the square sps plates on that site though... either I was over looking them, or i'll have to look elsewhere for them.

Kahuna Posted 21 Oct 2007 , 1:47am
post #7 of 38

Thanks for the links, I'm so computer illerate I'm not sure how to do searches or add atachments, then the added bonus my DH flips out if I try to order online. So Seriously, pretened you are talking to a 5 yr. old. SPS are the plates that lock into the lower layer? Sounds better than the wooden stick thing I've been using. Do ypu transport on the plates and then assemble on site? May have to sneak an online order in somehow icon_wink.gif

jamhays Posted 21 Oct 2007 , 1:54am
post #8 of 38

Well, I've looked at that website & I wouldn't say I'm computer illiterate, but since I've never used the sps before...I'm sps illiterate!! I have no idea WHAT I need to order & the descriptions they use on the site are no help...some of them don't even have pictures. ARGHHH icon_cry.gif

Kahuna Posted 21 Oct 2007 , 2:05am
post #9 of 38

O.K. I don't know either!! If I knew what it stood for I could research further. I am sooooo out of the loop. DD is going to slay me when she turns 14. icon_cry.gif

leah_s Posted 21 Oct 2007 , 4:37pm
post #10 of 38

SPS = Single Plate Separator or Single Plate System. It's made by BarkeryCrafts. They only sell wholesale, so if you don't have a tax ID, then you're gong to have to order retail from Oasis supply.

There are columns of varying heights and plates of varying shapes. For stacked cakes I use the GC-4S coumn (leg) that jams very securely into the plate. I bake, torte, fill and frost my cakes so that they come out to 4", or close enough. That way I never have to cut the legs.

If Oasis doens't stock the square plates, don't worry--just use a round plate under a square cake. I did that for years before BakeryCrafts started making the square plates.

I'll post the detailed instructions for use in the next post.

And yes you really can travel with a cake already stacked and decorated--as much as you can lift.

leah_s Posted 21 Oct 2007 , 4:46pm
post #11 of 38

SPS offers several different heights of legs. I use the GC-4s which is four inches tall. I bake my cake so that I can torte them (with my Agbay) to 7/8" tall, and with filling (4 layers cake + filling) all my tiers are 4" tall. That way I don't have to cut the legs. It is possible to cut the legs, but it's best to keep it simple and bake to height.

To make this easy to visualize, let's pretend you're doing a 6/10/14 tiered cake. Prepare your 14" cake on its base board as always. Take the 10 inch plate that has a little peg in the center of it and use the peg to poke a hole in a 10" cardboard. Use a skewer to slightly enlarge the hole in the cardboard. I always remove the collars from the underside of the plate and throw them away. That will make more sense when you have the plate in your hands. Use the ten inch plate to mark the top of the 14" cake for placement (centered) just like any other system. Next, jam the legs into the plate. They fit really tight. Now, push the plate and leg assembly into the 14" cake.

Place the 10" cake on the cardboard with the hole and prepare/decorate as usual. Use the 6" plate to punch a hole in a 6" cardboard and enlarge the hole slightly. Use the 6" plate to mark the top of the 10" cake. Jam the legs into the 6" plate and push the plate assembly into the 10" cake.

Put the 6" cake on the 6" cardboard and prepare/decorate as usual.

Now for assembly.

You should be looking at two cakes that have plates on their tops. Pick up the 10" cake with your hand or spatula, whichever is more comfortable for you. Place the far side of the cake board anywhere past the peg on the "receiving" 10" plate (which is sitting on the 14" cake.) Sliiiiiiide it into place, which means get the hole in the cardboard onto the peg. You'll hear a satisfying little whoosh. Repeat with the 6" cake.

Cautions: Always poke a hole in the cardboards first. You'll only forget that step once.

If you have put your plate and leg assemblies in centered, then you cake will be centered.

Always push the plate and leg assemblies into the cake before you stack them. The pushing can sometimes cause a blowout when the cake is already partially stacked.

You can carry a stacked cake easily, assuming that you can lift it. I have carried a four tier completely stacked. Went in the back of my SUV, through the back hall at the venue, up the freight elevator and down the hall and into the room. No problem, although we were really ready to put it down.

It's better to bake to the height of the legs. The legs aren't the easiest to cut (because they're sturdy) but you can cut them with a saw. Band saw or chop saws work best. Really, just make the cake 4" tall.

To make a cake with separations, just use taller legs. The legs come in 9" lengths and a multi-piece leg that can be 5", 7" or 9" depending on the number of extensions you use. You push the legs down thru the cake, creating air space/separation between the tiers. No plate will be sitting on top of the cake.

This system was developed for bakeries that don't offer delivery. It's made for consumers with no experience moving cakes, so you guys should be fine!!!

wgoat5 Posted 21 Oct 2007 , 7:21pm
post #12 of 38

ooooops sorry double post

wgoat5 Posted 21 Oct 2007 , 7:21pm
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Oh I LOVE mine!!!!! I transported a 14, 10 6 just this morning (well actually twice) and it NEVER moved !!!!!! down steep hills around very heavy curves and STOPS icon_biggrin.gif


Will be purchasing the SFS soon!!! That will be the best 180.00 purchase I have ever made!!! (Well besides my agbay and my KA icon_smile.gif )

leah_s Posted 21 Oct 2007 , 8:25pm
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If you love SPS why are you planning to purchase SFS?

I just don't get that at all.

wgoat5 Posted 21 Oct 2007 , 8:26pm
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Well isn't it supposed to be even better? That way I wouldn't have to keep buying everything would I? I would just charge a deposit....I dunno.....maybe I'm a little dense lol

Woole2 Posted 22 Oct 2007 , 12:01am
post #16 of 38

Ok so Im very knowledgeable about the SPS. Why is it so expensive when it sounds like the cake plates with legs that snap that wilton uses? Im confused and what is SFS?

wgoat5 Posted 22 Oct 2007 , 12:17am
post #17 of 38

Angela the SPS isn't expensive at all...and the thing about the SPS is the legs DONT slip out icon_biggrin.gif at all...and the plates have a nub that goes into your cake board...very sturdy!



leah_s Posted 22 Oct 2007 , 12:34am
post #18 of 38

SPS is plastic, meant to be disposable. If your cakes are 4" tall, then you don't have to cut anything. And as Christi says the legs fit securely into the plates, and the plates have a nub that grabs the cardboard underneath the cake above. It just all ties together, like good construction should. It's actually cheaper, much sturdier and easier to use than the Wilton version. I found that the Wilton hidden pillars just don't fit into the plates securely. And you have to cut them. As I always say about SPS, easy, sturdy, cheap. What more could you ask for?

SFS = Stress Fress System. A metal ring and leg system, very sturdy and uber expensive. I'd rather charge my $20 equipment fee, let the customer throw away the SPS and move on to the next cake. With SFS you have to get a deposit and then get the customer to return your system to you. It's just a hassle I don't need, when the cheap, disposable system works really, really well.

Kahuna Posted 22 Oct 2007 , 12:48pm
post #19 of 38

OMG this is great info. Thank you all so much for the help and advice. My DH freaks everytime we have to deliver a stacked cake after my wedding cake debocle, I think this will ease both our minds. I'd rather not have to do any cutting so will try to get the cakes to the exact height. You guys are the best!! Even cutting the wooden dowles is a pain for me, I never get the height right on the first cut, then I have to pull it out of the cake, etc this sounds soooo much better.


Woole2 Posted 22 Oct 2007 , 4:59pm
post #20 of 38

I ment to say IM NOT VERY KNOWLEDGEABLE about the sps system.. DOH

punkyf Posted 23 Oct 2007 , 12:22pm
post #21 of 38

I'm very interested in getting the sps system but am having trouble finding it on the oasis site. I'm making a cake that is 6 layers of 6" cake and think that this system is just the thing to keep my cake standing. What would I need to purchase for this cake? I have never had very much luck with dowels.


leah_s Posted 23 Oct 2007 , 4:16pm
post #22 of 38

It's on the Oasis site really. Choose Your Special Day, subcategory Wedding, subcategory Plate, Pillar, Dividers. The SPS stuff, Called BakeryCrafsts starts on page 4.

Out of curiosity, why are you making a cake that 6" tall per tier and six tiers tall? That's an engineering nightmare. I'm short, so I wouldn't be able to reach the top tier to put it on. And that must be a seriously tall bride, for that tall a cake to look proportional next to her! Also, since most caterers expect the cake to be 4" tall they bring dessert plates to put the cake on. Your cake slices may fall off the edge of the plate. If I was the caterer, I'd be mumbling under my breath at you. On the other hand, if its what your customer requested . . .

wgoat5 Posted 23 Oct 2007 , 5:14pm
post #23 of 38

I think what she means to say is she is doing a 6" round cake in 6 layers ...like maybe stacking two 6" cakes then two more than two more...

punkyf Posted 24 Oct 2007 , 12:06am
post #24 of 38

Sorry, I don't think I made things too clear. I have six- 6 inch x 1 1/2 inch cakes that will be stacked on top of each other. Total height will be about 9 to 10 inches. I am going to try to make a golf bag cake. I'm having a nightmare about stacking these cakes - don't think I want to try anything any higher right now.


leah_s Posted 24 Oct 2007 , 1:15am
post #25 of 38

Ahh . . . You will likely need to use a sharpened dowel and spike the cake.

punkyf Posted 24 Oct 2007 , 1:58am
post #26 of 38

Would I need to spike the cake with a dowel even if I use the sps system?

wgoat5 Posted 24 Oct 2007 , 2:30am
post #27 of 38

NO not if you use the SPS system, the plates are a hard plastic....with 4 legs. icon_smile.gif

But I don't know if you would really need the sps for that .....

Do it like this ..... since you r doing the 6 inch cakes use 4 dowells (um thicker then skewers but not real thick dont know the size) cut them to just above your icing. then drive a long dowell through the entire thing. (sharpened of course)

This is the way I would do it. Oh yes....you wouldn't need to dowel but once. Stack 3 of your six inch cakes then dowell.



punkyf Posted 24 Oct 2007 , 10:56am
post #28 of 38

Thank you, thank you Christi. I will try that. I'm not sure I would have had time to
order the sps system for this cake anyway but I am going to look into trying this system. I only do cakes for family and firends now but I want them to look good and not fall down. And who knows, I may start doing cakes for $$ someday.

Also, thanks leahs, I finally found the SPS on oaisis. I can't wait to try it!


amycake Posted 24 Oct 2007 , 11:24am
post #29 of 38

I need to try this. I am always so stressed when traveling with a big cake so maybe this would help with that.

DeeMaz Posted 8 May 2008 , 12:04am
post #30 of 38

Thank you Leahs for the detailed instructions on the SPS system.

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