when i use the sps for tiered cakes...when i stack them together it seems to be higher and have a gap i would have to put a larger border around my cake...what if i want it seeless or a very tiny border?...all my legs were even and the plate seemed flush on the top...what am i doing wrong or is this what you get when you use the sps?
I've never used SPS (it being not available here where I live) but from what I've read here on CC, the default height of SPS is 4" and it's either you bake your cakes to 4" in height OR you need to cut some excess off of the SPS to suit your cake height.
You can also use one size smaller plate so it's competely beneath the cake. For instance a 6" plate under a 8" cake.
SPS is for a 4" height. You made need to add a little more filling and buttercream on the top to get the 4". Don't cut them. That defeats the purpose of having perfectly even spacers all ready done for you. If your going to get into cutting, use boba tea straws. That's what I use.
SPS will accommodate 4" to a bit more than 4". You dont' have to be completely exact. It sounds like what happened is that your cake settled after you assembled it, rather than before. You'll lose a wee bit of height in the settling process.
I use the 9" and cut them to the height of my cake. That seems to work well. Sometimes my cakes are a little under 4", so I use the end that's meant to be cut off.