Tiered Cake Question... What Am I Doing Wrong??
Decorating By dshlent Updated 28 Jun 2010 , 8:37pm by dshlent
What am I doing wrong..... When I put on the top tiers on a cake they always crack all over as soon as I take the cake off the board and put on the SPS system.... Do I need thicker cardboard under the cake so it has more support as I move it from the counter to the top of the cake??? What can I do so my tiered cakes don't have these terrible cracks everywhere. The bottom tier looks great and then the top tiers look awful with all the cracks in the icing....
Thank you for your help!!!
~Heather
When I put on the top tiers on a cake they always crack all over as soon as I take the cake off the board and put on the SPS system.
Don't take the cake off the board.
Oh my gosh --- I didn't even catch that. I thought she meant taking the cake, which is on it's own board, off the work surface. 
Definitely leave the cake on the board! The cake with the cake board under it goes onto the SPS plate.
When I put on the top tiers on a cake they always crack all over as soon as I take the cake off the board and put on the SPS system.
Don't take the cake off the board.
Oh my gosh --- I didn't even catch that. I thought she meant taking the cake, which is on it's own board, off the work surface.
That was my line of thinking, too. Either you are not using a board under each tier, or your are not leveling your tiers.
Sandy
What am I doing wrong..... When I put on the top tiers on a cake they always crack all over as soon as I take the cake off the board
WHY are you taking the "cake off the board"? THIS is your problem. You don't need a "stronger" cake circle...the little cardboard cake circle works fine BUT you have to leave your cake ON it when you place it on the SPS.
That's what you're "doing wrong"....
and put on the SPS system....
Do I need thicker cardboard under the cake so it has more support as I move it from the counter to the top of the cake???
NO....the thin one is designed for this..just don't take it off the cake
What can I do so my tiered cakes don't have these terrible cracks everywhere. The bottom tier looks great and then the top tiers look awful with all the cracks in the icing....
You're not taking the other cakes off their support boards...that's why they "look great".
Thank you for your help!!!
~Heather
YES!!!!! I leave the cake on the cardboard... What I was meaning was when I took it off the larger board I use to ice the cake.. But I do keep it on the cardboard that has the hole poked for the SPS plate....
Then I'm at a loss. I place all of my tiers on one little cardboard circle whether they are 6" or 10" and I have NEVER had one to crack. When I go to move my cakes, I slide my spatula under the cake circle and then place my hand under it so the "weight" of the cake is always distributed evenly on the cake circle. How are you "moving" your cake off the cakeboard?? I'm just confused as to why this would be happening if you're leaving the cake on the cardboard circle. A smaller cake is supported just fine with a board that size and shouldn't be "cracking". 
....I slide my spatula under the cake circle and then place my hand under it so the "weight" of the cake is always distributed evenly on the cake circle. How are you "moving" your cake off the cakeboard??
If you're holding the cardboards by the sides, instead of your hand under the center of the cake, this could cause the problem.
Had to train my hubby early on that when he's helping me, he is to NEVER try to pick up a cake by holding the sides of the board unless he wanted to see the words "FIRED BY WIFE!!" on his resume! 
Yes... I do pick them up on the sides.... Opps... I don't on my sheet cakes because I knew that causes problems but not sure how to get the cake on the SPS system without holding onto the cake on the sides??? I feel like if my hands are under the middle of the cake I'm not sure how to get in on the cake plate... Like my hands are in the way if you want to say??
Use your spatula to help set the cake in place, if you're having this problem. I can get my hand under the cake just fine on the smaller ones.
Here's some pics on how I do it with a spatula: http://cakecentral.com/modules.php?name=Forums&file=viewtopic&p=6849089#6849089
YES!!!!! I leave the cake on the cardboard... What I was meaning was when I took it off the larger board I use to ice the cake.. But I do keep it on the cardboard that has the hole poked for the SPS plate....
Okay, so I'm NOT crazy. At least not at this particular moment. 
While you're practicing and learning how to lift and place the tier properly (even distribution and all that), I suggest you use foamboard instead of cardboard during your learning curve. It's stronger than cardboard and won't flex as easily. It is not, however, a substitute for learning the correct technique!
hmmmm . . . I've had variations on this question a couple of times this week.
When placing the cake tier, on the cardboard onto the SPS plate, your hand should be dead center under the cardboard, fingers spread wide to put support under as much as possible. (I do this, with ONE cardboard on 14" cake tiers.)
TIP the cake onto the SPS plate so that the back edge of the cake is close to the back edge of the plate. (Back edge is the edge farthest from you.)
While holding the cake with one hand (left for me) slide an offset spatula under the cardboard with your right hand. Pull out your left hand and lower the cake into place with it resting on the spatula. Adjust the tier onto the SPS plate with the spatula. (The sliiiide part in the tutorial.)
Yes, there will be icing on your left hand from where the cake cardboard was icing'd to the support cardboard. I always carry a roll of paper towels.
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