RebecaR Posted 1 Jun 2012 , 8:11am
post #1 of

I have tried in the past to stack two tiered cakes 6 in. and 9 in. iced in Swiss Meringue Buttercream using the SPS system. However, when I inserted the plate with the dowels into the bottom tier of the cake, my buttercream cracked horribly and there was no way of covering up the crack. My buttercream was cold, so I don't know if it had something to do with the cracking. So how would one go about stacking a cake iced in SMB using the SPS system so that the buttercream won't crack? Is there a special trick to it? icon_smile.gif Thank you very much for all of your help. I greatly appreciate it.

6 replies
FullHouse Posted 1 Jun 2012 , 12:36pm
post #2 of

If it was fresh out of the fridge, you could try letting it sit out for 15-30 minutes just so the icing isn't so solid.

DianeLM Posted 1 Jun 2012 , 2:19pm
post #3 of

Can you insert the plate before you chill the cake?

RebecaR Posted 1 Jun 2012 , 5:08pm
post #4 of

Thank you very much FullHouse and DianeLM for your input. I will try out inserting the plate when the buttercream is still soft. I am hoping for the best. May you both have a wonderful day and thanks again. icon_smile.gif

KoryAK Posted 1 Jun 2012 , 8:12pm
post #5 of

I like to use an open, large star tip to cut out a plug of icing where the pillar will go (I do this with fondant cakes too) after I mark the spaces with the top plate.

FullHouse Posted 1 Jun 2012 , 8:22pm
post #6 of

Your very welcome Rebeca.

Kory, I love that idea icon_smile.gif.

RisingBakery Posted 2 Jun 2012 , 9:05pm
post #7 of

I use the SPS system and I always take the plate and make a mark on the top of the cake where the legs will go then I use and apple corer to remove the icing and the cake where the pillars will set I find it much easy to put the system together this way.

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