Sps Instructions

Decorating By leah_s Updated 24 Sep 2014 , 1:54pm by leah_s

Polkadot79 Posted 17 Jun 2009 , 2:30am
post #121 of 584

I wasn't sure what to call the pillars you purchase to stick down in the cakes. icon_smile.gif I guess what I'm asking is how do you lock or pop them into the slots on the bottom of the layer. Make better sense?

Polkadot79 Posted 17 Jun 2009 , 1:16pm
post #122 of 584

Nevermind, I get it. There's nothing for it to connect or lock into. It just slides into the cake.

renee2007 Posted 17 Jun 2009 , 1:25pm
post #123 of 584

I purchased the sps for when I did the 5-tier wedding cake,it's in my pics, and I loved it. It was very easy to use and very sturdy. thumbs_up.gificon_biggrin.gif

Hovde Posted 17 Jun 2009 , 4:18pm
post #124 of 584

why can't I down load the sps?

cutthecake Posted 17 Jun 2009 , 6:38pm
post #125 of 584

I did not read the whole thread, so if this has already been brought up, please forgive me. (I'm at work, and I'm actually expected to do work! Good thing I work for my husband.) What if you don't hear a "satisfying little whoosh" when you sliiiiide the cake into place? And I still don't get why and how each successive layer stays in place, and doesn't shift. How does it work? Nothing is holding each cake tier onto the tier below it, is it? Why can't a tier slide off? The way I read it, the only thing holding it together is the little peg that fits into the hole in the cardboard. Oh, me of little faith...I'm afraid to try it.

mbt4955 Posted 17 Jun 2009 , 6:43pm
post #126 of 584

cutthecake, I am right there with you!! I am going to order a couple of sets though and give it a try. I only do "gift" cakes for family and friends, but the weddings are starting to multiply and I would love to be able to drive up and drop off a cake without having to assemble it then and there. I actually have two weddings on the same day in July, so I think this would be a good time for me to streamline the process. I'm ordering my sets today ...

cutthecake Posted 17 Jun 2009 , 7:01pm
post #127 of 584

mbt,
I only bake for family and friends, too. But I'm a nosey little bugger, and I need to understand how this works. I've never done a tiered wedding cake, and don't know if I ever will. But I'd like to make a tiered cake some day for some occasion.
Another question:
Can this be used on topsy turvy cakes? I'm thinking it would only work on the type that you carve the "well" out of each tier.

mbt4955 Posted 17 Jun 2009 , 7:05pm
post #128 of 584

There are support systems that work for topsy turvy cakes, but not SPS. I think it is discussed somewhere in this thread. If not, it is in one of the others that I read yesterday ... I'm going to give it a try. I've been reading about SPS too long not to. icon_smile.gif

__Jamie__ Posted 17 Jun 2009 , 7:19pm
post #129 of 584

Why wouldn't SPS work for topsy turvy cakes? I would think it would be the BEST support for a topsy turvy cake.

mbt4955 Posted 17 Jun 2009 , 7:23pm
post #130 of 584

Actually ... I think it said that SPS would work for a topsy turvy where you carve the cake out so that each tier is level. If you use the method where you insert a wedge, SPS wouldn't work. I may be totally wrong, but I'm trying to remember what I read yesterday.

I think ... never mind, I'm not going to try to think. I'll just shut up and wait for someone who actually knows what they are talking about.

icon_redface.gif

tiggy2 Posted 17 Jun 2009 , 7:23pm
post #131 of 584

If you read the entire thread you'll see it does work for topsy turvy if you use the carving method but not the styrofoam wedge method.

mbt4955 Posted 17 Jun 2009 , 7:25pm
post #132 of 584

Thanks, tiggy2. I did read it yesterday, but didn't have time to read it again today. I shouldn't have tried to answer if I didn't know for sure. I did say that I thought it was discussed somewhere in the thread. Signing out now ...

__Jamie__ Posted 17 Jun 2009 , 7:26pm
post #133 of 584

Ah yes....construction using "carving method" is what would work for SPS.

cylstrial Posted 18 Jun 2009 , 12:56am
post #134 of 584

Ok, so one more question about SPS. Since I have to have a border to cover the construction, do you all put the border on when you get to the venue?

LoriMc Posted 20 Jun 2009 , 3:40pm
post #135 of 584

I did it! First SPS cake...needed to practice on one before I do this wedding cake. Everything has worked out fine so far, although I had to cut the columns because my cake was just shy of 4" tall. I filled the pans (wilton) 2/3 full with batter and they baked to the top of the pan, so I don't know what else to do to make them 4" tall.

Also, I had a hard time telling whether I got the cardboard hole on the little plastic knob, but I'm assuming I did! Maybe next time it will be easier for me to tell. Thanks to all who answered my questions...especially Leahs.

One more thing...I ordered mine from GSA and it came in good time, plus they were knowledgeable when I had questions. I cannot say I got the same service from the Oasis place.
LL

mbt4955 Posted 20 Jun 2009 , 5:36pm
post #136 of 584

Great job, Lori! I ordered mine yesterday (from Oasis) so we'll see what kind of customer service I get. I ordered round and square since I'm doing a 4-tier square wedding cake in July, but will use the rounds ones more. All my cakes are gifts, so I am going to ask that the SPS pieces be returned with my cake stand. icon_smile.gif

babeebk Posted 29 Jun 2009 , 7:46pm
post #137 of 584

this is awesome. After experiencing my first (and hopefullymy last) 4 tier cake collapse on Saturday afternoon I'm ordering SPS right now!

Sandylee05 Posted 30 Jun 2009 , 5:02am
post #138 of 584

I used the SPS for the first time last Sat., and it was wonderful. After having a 4 stacker fall over a couple weeks ago, I was afraid to transport it all together. So, I added the third and fourth tier when I got there. It goes together very easy! We traveled on some bad roads, but the cake stood strong. Thank you for giving me back my confidence. I love the SPS! It's so much easier than dowel rods!
I do feel like I have to put a ton of icing on the cakes to fit the cardboard and plate. Maybe I wasn't putting enough icing on before. I "used" to cut the cardboards to fit the cake.

muffyk Posted 6 Jul 2009 , 5:15pm
post #139 of 584

Thank you leahs! thumbs_up.gif

momtofourmonkeys Posted 6 Jul 2009 , 7:18pm
post #140 of 584

When using the SPS with fondant, does the fondant tear? I understand that you would mark the circles onto the fondant using the bottom of the plate then insert the GCs. But does the fondant stretch or tear when making these marks? Then again, I guess since the plate covers this part of the cake, it wouldn't really matter if it did tear, would it?

-Tubbs Posted 13 Jul 2009 , 10:06pm
post #141 of 584

Another SPS question:

If I'm doing a 15, 12, 9" hexagon cake, should I go with round plates that are just wide enough to be covered by the cake? In other words, will parts of my cake - the 'angles' of the hexagon - be unsupported by the plastic plate? I'm thinking I will cut hexagon shaped boards in the appropriate size...

If anyone has input on whether or not SPS is appropriate for a hexagon shaped cake, I'd love to hear it!! Thanks.

__Jamie__ Posted 13 Jul 2009 , 10:11pm
post #142 of 584

It sure is Tubbs....I was all frazzled with a hex cake order (didn't get the job-THANKFULLY), and I was reassured to use smaller squares or rounds...no problem!

-Tubbs Posted 13 Jul 2009 , 10:20pm
post #143 of 584

Thanks Jamie - that's reassuring! ... apart from the part about you being relieved not to get the hex cake job... I hope it was because the client was a 'zilla, rather than the hex cake itself being a nightmare...? (Can you tell I haven't done one before?!)

mkolmar Posted 15 Jul 2009 , 4:06am
post #144 of 584

I have a cake to do and there will be no boarder. It more than likely won't look right with their cake design. I swear by the SPS system and am wanting to use it again. In order to hide the plate is it safe to use a 1" smaller plate. I'm basically wondering if it will be okay to use an 8 inch plate under a 9 inch cake?

leah_s Posted 15 Jul 2009 , 10:22pm
post #145 of 584

I'd done it and it works fine. However, I never let a customer dictate a design to me. Never. I always have the inside border.

mkolmar Posted 15 Jul 2009 , 11:22pm
post #146 of 584

Thanks leahs. I thought it would work but wanted to double check just to make sure.
I called earlier today to see if a border would be alright around the bottom. Knowing her it should be. I've known her for many years and she's very easy going. Her mom is also a cake decorator so she knows how the whole cake world works.

JamieBrooke Posted 16 Jul 2009 , 2:38pm
post #147 of 584

okay, I am doing a wedding cake this weekend and I haved used sps before on a three tier round stacked cake and loved it, well this one is a three tier square cake but the tiers are sperated with flowers in between each tier. I haves the GC9's that I am using. Is this cake going to transport all together or should I put it together when I get there? I am afraid it's going to be wably. Should I use some type of like smaller foam in between each layer? Please any instruction would be appreciated. Also I ordered the same size plates as cakes, like the cake will be 12, 10, & 8 so I have a 10, and 8 inch plate, will I have room to put the boarder on? since these tiers wont be directly on top of each other. icon_redface.gif

leah_s Posted 16 Jul 2009 , 2:54pm
post #148 of 584

ANY cake with separations is transported in sections. You take the tier with the columns and plate sticking up in the air and place the tiers together at the venue.

For cakes with separations, I use the multipiece leg, NOT the GC9. I really don't use the GC9 ever. The multipiece comes as a set -- 1, 5" leg, and 2, 2" extensions. The 5" leg + 1, 2" extension makes a perfect separation leaving 3" for flowers.

You will sort of "hang" the border right along the edge of the plate.

JamieBrooke Posted 16 Jul 2009 , 3:14pm
post #149 of 584

oh no, all i have are the GC9's now. Will they work okay? I dont have time to order the pieces now. icon_eek.gif

leah_s Posted 16 Jul 2009 , 3:27pm
post #150 of 584

You'll have to figure out what you want your cake to look like. Do you want 5" of flowers in between 4" tiers? If not, then you'll need to cut the 9" legs.

How many flowers did your customer buy? 4 "tiers" of 4" air space of flowers can take as much as 15 dozen roses, depending on their size.

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