SPS is made by BakeryCrafts. You do need to have a busienss license and probably a tax ID# to buy direct from them, but several retail outlets also sell it. www.sugarcraft.com
is one such retail outlet.
SPS offers several different heights of legs. I use the GC-4s which is four inches tall. I bake my cake so that I can torte them (with my Agbay) to 7/8" tall, and with filling (4 layers cake + filling) all my tiers are 4" tall. That way I don't have to cut the legs. It is possible to cut the legs, but it's best to keep it simple and bake to height.
To make this easy to visualize, let's pretend you're doing a 6/10/14 tierd cake. Prepare your 14" cake on its base board as always. Take the 10 inch plate that has a little peg in the center of it and use the peg to poke a hole in a 10" cardboard. Use a skewer to slightly enlarge the hole in the cardboard. I always remove the collars from the underside of the plate and throw them away. That will make more sense when to have the plate in your hands. Use the ten inch plate to mark the top of the 14" cake for placement (centered) just like any other system. Next, jam the legs into the plate. they fit really tight Now, push the plate and leg assembly into the 14" cake.
Place the 10" cake on the cardboard with the hole and prepare/decorate as usual. Use the 6" plate to punch a hole in a 6" cardboard and enlarge the hole slightly. Use the 6" plate to mark the top of the 10" cake. Jam the legs into the 6" plate and push the plate assembly into the 10" cake.
Put the 6" cake on the 6" cardboard and prepare/decorate as usual.
Now for assembly.
You should be looking at two cakes that have plates on their tops. Pick up the 10" cake with your hand or spatula, whichever is more comfortable for you. Place the far side of the cakeboard anywhere past the peg on the "receiving" 10" plate (which is sitting on the 14" cake.) Sliiiiiiide it into place, which mean get the hole in the cardboard onto the peg. You'll hear a satisfying little whoosh. Repeat with the 6" cake.
Cautions: Always poke a hole in the cardboards first. You'll only forget that step once.
If you have put your plate and leg assemblies in centered, then you cake will be centered.
Always push the plate and leg assemblies into the cake before you stack them. The pushing can sometimes cause a blowout when the cake is already partially stacked.
You an carry a stacked cake easily, assuming that you can lift it. I have carried a four tier completely stacked. Went in the back of my SUV, through the back hall at the venue, up the freight elevator and down the hall and into the room. No problem, although we were really ready to put it down.
It's better to bake to the height of the legs. The legs aren't the easiest to cut (becasue they're study) but you can cut them with a saw. Band saw or chop saws work best. Really, just make the cake 4" tall.
To make a cake with separations, just use taller legs. The legs come in 9" lengths and a multi-piece leg that can be 7" or 9" depending on the number of extensions you use. You push the legs down thru the cake, creating air space/separation between the tiers. No plate will be sitting on top of the cake.
This system was developed for bakeries that don't offer delivery. It's made for consumers with no experience moving cakes, so you guys should be fine!!!