Having trouble getting my cakes to correct measurement so that the SPS completely rests on top of the bottom cake. Obviously I'm not getting my cake tall enough. Finished cakes are 4". So what size should the unfinished cake be when doing multiple tiers? Also, usually my cakes have 4 layers. What size should each layer be. I struggle with this everytime I do a cake and I know it really shouldn't be this difficult. Finally, when using the SPS does anyone have a problem with the cardboard cake board showing through the icing? Thanks
Thank-you. Look forward to hearing from Leah
Here's a video to watch while you wait , leah_s is why I started to use SPS. She has instructions somewhere, but I can't find it.
There's a lot of good info on this thread....
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[postimage id="4372" thumb="900"]
The two cake photos above are from my first effort to use SPS. I was making a practice 3-tier cake for an upcoming event. As you can see in the 2nd photo, I used buttercream to make borders to cover the cardboard that was showing. You can also, VERY CAREFULLY!, pipe a small line of frosting around the bottoms and then VERY CAREFULLY!, use your finger to smooth the frosting so it appears to blend seamlessly. (Like putty or spackle around a sink.)
First, I put together the SPS for that specific tier. I made sure I had 2" high layers, then filled and crumb-coated as usual -- EXCEPT the very top. I then measured to make sure the entire tier was 4" tall. Then, I carefully cut off about 1/8" to 1/4" inch to allow for the top finished frosting. I used a ruler and a flat surface when I did my measurements. Then I crumb coated with a thin coat on the top and let the frosting crust and cake cool.
Then I put on my final layer of frosting and it was the perfect height.
Since we don't have an edit feature yet:
"First, I put together the SPS for that specific tier. THEN I MEASURED THE SPS SO I WOULD KNOW EXACTLY HOW TALL THE TIER HAD TO BE."