I'm doing my first four-tiered wedding cake for my daughter. So strictly a novice but lots of cakes under my belt.
The cake layers are 14, 12, 10, and 8. I have the SPS system purchased and the cakes are in the freezer.
Do I put the SPS dowels into the cake when the cake is cold or let it come to room temp? I read that one person put them in cold and she had cracking.
My timetable is: (wedding is Sat!)
Thursday: White chocolate ganache and fill with non-perishable lemon filling. Let sit in fridge overnight.
Friday: Fondant/decorate - Is this when I put in the SPS system? Cold or room temp?
Refrigerate for easier transport to venue (which is down a country road).
I refrigerate my cakes. After they are frosted and have set up in the fridge, I apply the fondant (if necessary). Then I'll mark the spot with the plate and then cut the legs and insert them and the plate. Put it back in the fridge. Add the next tier...etc. I have not ever done it to a frozen cake so am unsure of what that could do. I don't use ganache, but I have done this with buttercream only cakes and buttercream and fondant cakes.
A lady named Leah is on here and she is an SPS expert. Hopefully she will chime in, too.
I haven't had cracking issues with SPS. The only time I did have cracking was when my cake board was not sturdy enough.
Thank you Annie8!
hope all goes very well -- i hope you don't have a lot (code for not any) other things to do day of except deliver -- for me it used extra energy doing for my kids
you can place sps into cold or room temp cakes
best of the best to you
Sorry to get here so late. I've found it easier to insert the SPS plate and leg assembly into room temp cskes and before the fondant starts to set up. Trying to push it through firm fondant can result in cracks.
I don't refrigerate cakes - no room in the fridge.