Just wondering what everyone uses to stack cakes on? I have used the cardboard circles covered with board cover and I have used foam core like Sharon Z. uses covered with board cover. I have seen pictures of cakes stacked on cardboard with no cover. I think covering the boards with the tape on the bottom - touching the next layer - is distasteful, but the cardboard with no covering looks nasty also. I have a 5 tier stacked cake this weekend and am thinking about which method I should use. I looked at the SPS system, but am not sure how this actually works. What if my cake is a little smaller than the plastic plate and I don't use a border? Am I looking at this the right way? TIA for any insight!
I have heard (or rather, read) great things about the sps and never anyone complaining of their cakes being to small. So I don't know about that. I still use plain ole cardboard circles and bubble straws. Perhaps if I was a professional caker I could justify the purchase of the sps system.
I'm just not sure how it works. Do you know how to bump this text so maybe it can get out there and I can get more responses? Thanks!
Go to the How Do I forum....there is a sticky called SPS...tells you all about it. I too use press and seal covered foam core for each cake tier. English drum or custom cut decorated foam core for the actual cake base.