Does anyone use straws instead of hedden pillars for tiered-cake?? I'm now wondering how much difference there actually is between these real pillars and straws.... I tend to stick with straws for cost reasons but started wondering how strong these straws really are... I inserted enough (I think) straws for a tiered cake but seems like it's not really holding the cake weight (2 layer 10" bottom-3 layer 8" middle tier-2 layer 6" top) I use a store bought cake board for each tier bottom... Is it because the straws are not strong enough to hole the weight? Or is it because of the cake board issue? Is the pillar supposed to be PERFECTLY EVEN with the cake surface for the best support or should it be a little bit higher than the cake surface??? What is the secret I don't know????? Someone help!!
I use a SPS system....always...the pillers fit snug to the plate and it makes a firm setting for the upper tiers. You can buy the SPS systems or make your own..I use the wilton plates and pillars..I cut the plastic pillers (with a miter box and saw for that purpose only) to fit the height of the cake. A deposit from your customer will insure the cost of new if you have to replace...but almost always they come back. Just wash thourghly and they can be reused.
The plate usually lies just on the surface of the icing. Hope this helps.
Can you post a picture so that we can see what you're talking about? You said you "inserted enough" straws "you think" exactly how many did you use in the 10"? 8"?
I use straws and cardboard circles in most all of my tiered cakes and I've never had any problems.
When I stack a cake I only use "Bubble Tea" straws. They are very thick and very sturdy. My last cake was done this way. You can find these just about anywhere. They are mainly used for drinking chinese tea. Google it.