When assembling a cake with SPS, Do you only use a standard cardboard round (or square or whatever) underneath each cake? If I use something thicker it probably wont work with the plate, right? Sorry for the dumb question, Ive just never used it before. Has anyone ever assembled an SPS cake on site or always before delivery? Thanks!!!
Just a cardboard round ( DON"T forget to poke a hole in it). Do you have Leah's instructions? I LOVE this system-just used it last weekend for the first time, haven't had a chance tp post a pic yet, but the SPS rocks!
Yes, she sent me the instructions. I am excited to use it. Did you have any issues doing it for the first time? Did you assemble it there or before transport? THanks!!!
Nope, no issues. I even forgot to smear BC on top of the first plate, and there was NO sliding. The only thing, (and it's a small thing), I noticed is that I had to use a slightly heavier border to completely hide the plates. I have to travel down an uneven gravel road, so I always assemble on site-not this time! I think it would defeat the purpose of this system to try to assemble on site . I left the top tier off, but the other three made the 60 mile journey perfectly-the cake even feels more sturdy-if that makes sense! How big is your cake, and how far will you travel to deliver?
not to sound dumb, but what is the SPS system?? I have never heard of this.
Every time someone posts a site where you can get the SPS system, I go to that site, and have trouble finding it, or finding out anything about it. I'll find pieces for the system, but right now, I wouldn't even know what I need.
Can anyone tell me of a site that carries the system and that also explains it really well?
Yes, please post the instructions for this. I am thinking this method (or my visual picture of this method) would be really helpful for a cake I'm doing this weekend.
I would also like to know how to find more information about this, I am very new to all of this and am CLUELESS.
I would like to know too, please.
the cake is a 14X10X6 square stacked cake (middle tier staggered). The site is 55 miles away. I am just debating if I should assemble there or not. One of my main concerns is that if I have a cake on the 10 in plate for example, the plate may be showing slightly (due to any cake shrinkage or excess cake trimming). Did this happen to you? Is that what you meant by "hiding the plates"? The info on the SPS system is scattered at best. I found out about it on this board and asked Leah a few questions about it. She knows all about it and uses it all the time. I have yet to use it and still have a ton of questions myself. You can buy the plates and columns at GlobalSugarArt Im pretty sure.
I just bought my first "set" at Oasis Supply.
I made my own set, estimating what sizes I use more, for example, it's more probable that'd make a 14"-10"-6", than a 14"-12"-10"'8"-6", but if I do both, I'd need 2-6" plates, 1-8", 2-10" and 1-12". So try to figure out whatare the sizes of cakes you do and order accordingly. As to the pillars I ordered some 4" and some 9" just in case I have a cake taller (or shorter) than 4" .
For some reason, I'm not able to find the previous threads on the SPS
Try to search SPS, or look at the posts by leahs...she is the resident expert on this, and as she says, she is "out to convert the world" to the SPS system
Oasis does carry them, or if you have a tax ID number you can get them through Bakery Crafts and their customer service is excellent!
I just used it for the first time a few weeks ago on the monster 5 tier cake I did. I assembled on site. I ordered the plates that were the same size as the cakes I made, and the pillars that have extenders added to them for different heights. Go look at the most recent cake in my photos...the 50th anniversary cake.
Yes, I had a single cardboard round under each tier. I sat them on the next size up cardboard round so I didn't mess up the buttercream moving them around. For the bigger cakes I also put them on a piece of masonite to transport them. You don't put the cakes on the plates until you're assembling the cake, because the plates are snapped into the pillars. I had the plates and pillars in the cakes when I transported them. I assembled on site, because the cake was so large and heavy. The bottom tier was 30 pounds by itself! The whole cake was 88 pounds.
Sorry if I missed any questions!
We need you to contract with Bakery Crafts to sell SPS and include directions/video. Followup questions could be free---You just need to collect all your previous posts answering everyone's questions.
I'm happy to keep sending out the instruction sheet (and it has lots of pictures!) SPS is easy to find on the Oasis Supply site now. Just put SPS in the searh box. Everyone's info above is spot on. You can pre-assemble whatever you can lift. Don't underestimate that your cake is heavy. I do like to put the top tier on onsite, so that I can check for level one last time. However, I have been able to bring a three tier in, set in down, take a picture and go.
I would love to see an SPS how-to in the articles, honestly. I love the idea of it, but I'm just not at all sure I understand it! Visualizing it is beyond me...
WHAT IS SPS!!!
Just email me for instructions with pictures.