Thanks Leah, please see if you can open this one.
yes. You drew exactly what I wrote. It will work.
I'm not sure how you're dong the bottom - a dummy perhaps?
Yes, the bottom is a dummy. Thanks so much for your help!
Hi there, please could you tell me which "plate" should be used for which size cake? I never get that answer properly - how much smaller should it be as the cake and then the question arises, which should in effect be bought measured upon that. Dowels to close to the sides will split the cake SPS or no SPS. How does it compare to Wilton's Tower system - so sorry about all the questions. I take it the one is disposable and the other not (thus it has to be collected back?) thank you SOOO much.
The SPS plate should be the same size as the cake. Therefore a 6" plate under a 6" cake, etc. The legs are spaced so that they do not split the cake. Wilton's tower system, I believe creates spaces between the tiers, but maybe not. As a general/steadfast rule, W products are inferior.
The only exception is that when using SPS in a double barrle tier, you'd use a SPS plate one size smaller than the cake for the middle of the double barel.
THANK YOU SO MUCH - understand fully - just though perhaps one still has to use cardboard plates or whatever - and I understand fully about the extended tier cake (I think that's what you meant - double barrel?) thanks again.
THANK YOU SO MUCH - understand fully - just though perhaps one still has to use cardboard plates or whatever
Yes, you still definitely need to use a cardboard under your cake (6" cake, 6" cardboard, 6" SPS plate), you need to make a hole in the cardboard dead center which is what then sits over the little peg. No cardboard, and your cake will just slide over that peg in an accident.
Of course you need to use a cardboard. Umm . . . did you read through the instructions?
Thanks Leah for your patience in answering all our questions. I will be using SPS for the first time and I can't wait to try it out. I will be making a 14", 12", 10" and 8" inch round tiered cake. The 12" tier will be a cake dummy and all tiers will be covered in fondant. So please tell me if I've got this right. The 14" will have four pillars with a 12" plate on top of it. The 12" will not have pillars or a plate on it because it's Styrofoam. The 10" will have the 4 pillars and a 7" inch plate on top of it (my cakes tend to shrink so I want to play it safe) and that's all.
Is there a risk of my 10" sliding off if it's just attached with frosting? Any suggestions? Is there something I'm missing? I will not be delivering it and I will be placing it fully assembled in an 18 x 18 inch box cause I'm using and 18" cake drum. Thanks in advance for your help.
Hammer a skewer or two into the 10" into the styro 12" - that will hold it. Then place the leg and plate assembly.
Will do, thanks!
Oh yeah Leah - I understand that - Y'know this week I had a flat out sleeping brain. I gather now that your cardboard (the one stuck to the cake) should be the same size as the SPS (IF I ever get it) cake plate. And then just ice around as thin as possible. I have NO idea what has happened to my thinking. 3 years ago I have everything ready - I imported every floral cutter, pans (Oh yes and WHY don't those come in 2 of a size instead of buying 3 pans (one of each) and suddenly now that I decide to pick up where I left off - I am so thoroughly dumb - and Leah I thank you so much - wish I could see you at work. Nowadays I just look for your name when I get stuck. Thanks again Chloe from South Africa
In fact Leah, those SPS people should give you a life-time supply ;) you LOVE their system and you're a great diplomat for them. I'm going to try my damndest to get them.
Ah, thanks. I've never received a free thing from them and don't expect to. I recommend the products I love and that I know work, and give a roaring thumbs down to the things I think are junk.