I have only done a few cakes but never a 4tier. I have also never used the single plate system. I am debating whether or not to use this and should I deliver it assembled or assemble there? The frosting will be crusted so don't want to have a mishap as you know how hard to repair that is. Also does the sps system lock in place? Thanks.
I love the SPS system. The circles in your cardboard "lock" into the peg on the top of the plate. Check out the sticky on SPS by leah_s for more detailed info on how the system works. I've used a lot of different stacking techniques/systems, but my general rule of thumb is to assemble 4 tier cakes on site - I think I've read about too many cake disasters not to!