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SPS instructions - Page 8

post #106 of 574
I need to add that I will be using a crusting buttercream. Leahs I saw that you use a non crusting buttercream. Anybody here used SPS with a crusting buttercream?

The man at the Oasis store acted like I was an idiot for asking about the buttercream sticking to the plate. He told me he just "doesn't bother to put any icing on the cake where the plate will sit. So am I the lunatic or is he? icon_twisted.gif
post #107 of 574
Thread Starter 
I think that only cake bakers worry about the icing under the plate. Seriously, the caterer cutting your cake could care less. But the good news is that if you're using a crusting bc, just let it crust very well and it won't stick to the SPS plate anyway. Indydebi does it all the time. With a non-crusting bc, I put coarse sugar under the plate. I'm currently using a lightly crusting bc, having recently tweaked my recipe a bit.

And the caterer cutting the cake will love SPS. All they have to do is get a knife under the plate and the whole thing will come out of the tier in one piece. They love, love, love not having to dig around for dowels. And they don't need directions.

A border will cover up the edge of the plate and the cardboard, but ouwill need to get your cake to the roper height. Otherwise you'll have to cover airspace too, or trim the legs.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #108 of 574
Ok, I'm gonna try it! Thanks!
post #109 of 574
Hey Leah - is there a way to use SPS and not have a border around the cake plate? My friend didn't really want a border on the cake. But she might just have to have one. =o)
post #110 of 574
Thread Starter 
Someone on here figured out a way to do it, but I didn't totally get it. I tell all my clients, "There has to be an inside border to hide the construction."
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #111 of 574
Quote:
Originally Posted by leahs

Someone on here figured out a way to do it, but I didn't totally get it. I tell all my clients, "There has to be an inside border to hide the construction."



Sounds good! She might just get what she gets, especially since this is my wedding gift to her. Thanks for your help though! In the future, I'll know to explain that there has to be a border. thumbs_up.gif
post #112 of 574
Thanks Leah. I need to take a serious look at this system because yesterday I had a 4 tier stacked cake fall over!! I am so upset . I feel like I ruined the girl's wedding. I think I will only travel with a two stacker and assemble at the reception. Do you think I can smooth the bc icing after it has crusted?
I have been using a high ratio of butter to hi ratio shortening which makes it hard to smooth after it has crusted. I think I need to start using more shortening and less butter. (3:1)

When you do a stacked cake, do you have to put a bottom border around the base of each cake to hide the plates? Is it possible to assemble on sight , fill in with icing, and smooth it?

I really appreciate your advice.
Thank you,
Sandy
post #113 of 574
Thread Starter 
I think you're missing the point about crusting icing. You have to do all your smoothing before it crusts. That's kinda the whole point. Once it crusts you're done.

I do find that I need an inside border to hide the construction, but I always liked borders. You can also use a ribbon.

I do a partial on site assembly. After all, I only transport stacked what I can lift.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #114 of 574
Of course now my person wants a 4 tier instead of a 3. Am I pushing my luck to have a 4 tiered cake (assembled with SPS) drive in a car for about 30 min? Can one person carry a 4 tiered cake??? Will it even fit in a car?

This is all new to me and I am getting nervous!
post #115 of 574
All I can say is THANKS SO MUCH!!! I cant wait to try this. icon_smile.gif
post #116 of 574
>>I think you're missing the point about crusting icing. You have to do all your smoothing before it crusts. That's kinda the whole point. Once it crusts you're done.<<

Hi Leah,

I thought that I should not attempt traveling with a four stack cake for 60 + miles (hills, traffic etc.)
If I assemble the cake on sight, will I have trouble touching up and smoothing the icing.

What kind of base do you use (under bottom cake)? I measured the Grecian columns that came with the SPS plate. It was 5 1/8 inches long. Are there shorter ones?

Thank you so much! You are wonderful!

Sandy
post #117 of 574
Hi

I'm in the Uk and need to get hold of the SPS, does anyone know who I can order it from? Even when I tried searching world wide on the web I could only find the 9" coloumns so would appreciate ANY advice on getting the four inch ones plus the plates. Also is SPS a brand or is there a brand of SPS that is the one Leah recommends?

Thanks again
Claire
post #118 of 574
You can buy SPS from www.globalsugarart.com. And they do sell the 4 inch columns as well. The SPS that I bought from global sugar are made by Bakery Crafts.
post #119 of 574
I mostly understand the process and plan to order in a few days for a 5 tier stacked cake next weekend. My only question is...or maybe I'm missing something even with viewing the visual.

How do I make sure the dowels are lined up to pop into place on the plate that is under the cake?
post #120 of 574
Thread Starter 
SPS doesn't use dowels.

Also, SPS is a proper name for the system made by Bakery Crafts.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
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