How To Stack Tiers W/out Fingers In The Cake?

Decorating By crazycakes2007 Updated 30 Aug 2007 , 5:10pm by crazycakes2007

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crazycakes2007 Posted 29 Aug 2007 , 6:51am
post #1 of 12

How do you stack heavy tiers without getting your finger smack in the middle of your smooth perfection? I'm nervous about a (simple) wedding cake this w/e. I plan to refrigerate the tiers, bring them to the site, stick them in the refrigerator there, then hope for the best? Advice and good wishes needed! <<<<<<<<Cheryl

11 replies
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LiliS Posted 29 Aug 2007 , 7:19am
post #2 of 12

can you maybe slide it on using a long palette knife????
Good luck!!!

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leah_s Posted 29 Aug 2007 , 11:52am
post #3 of 12

I'm assuming you're using dowels. If so then its just a matter of practice.

I use SPS, so I can actually slide the cake tier into place, ease out one hand which is under the cake, then ease out my pallette knife. It's really easy and my hands and tools stay underneath the cake at all times.

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crazycakes2007 Posted 30 Aug 2007 , 4:18am
post #4 of 12

Leahs, what is SPS? These cakes will be stacked right on top of each other, with dowels on the tier below to support. Thank you, any advice would be welcome. I did a tiered cake today and the spatulas under the cakes made me nervous, but I guess it worked. Cheryl

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leah_s Posted 30 Aug 2007 , 4:25am
post #5 of 12

SPS = Bakery Crafts' Single Plate System. There have been many indepth discussions on the boards. A search I'm sure, will locate them.

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crazycakes2007 Posted 30 Aug 2007 , 4:28am
post #6 of 12

Thank you so much for your 14 second reply... a little faster next time (10 sec?)! Cheryl

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sun33082 Posted 30 Aug 2007 , 4:35am
post #7 of 12
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crazycakes2007 Posted 30 Aug 2007 , 4:51am
post #8 of 12

Thank you sun33082! Great thread, I'm gonna try that pulling the dowels back out thing this w/e. I would also like to try the SPS system... what a wonderful websight Leahs. Thanks for your help. <<<<<<<Cheryl

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leah_s Posted 30 Aug 2007 , 11:40am
post #9 of 12

Please remember that I'm talking about SPS, (Single Plate System) not SFS (Stress Free System). There's certainly nothing wrong with SFS, other than it is outrageously expensive and therefore you have to get it back. SPS is disposable.

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Horselady Posted 30 Aug 2007 , 3:01pm
post #10 of 12

I like the one you are going to try this weekend, it is what I always use. I don't put the dowls all the way in, (leave about 1/2 inch sticking out of the cake) and then the weight of the above cake pushes them down....has always worked for me...

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Magda_MI Posted 30 Aug 2007 , 4:00pm
post #11 of 12

I tried that for the first time for a cake last weekend. I pushed the dowels all the way in, then pulled them out an inch or so. Set the next cake on, pulled out my fingers, and it settled down beautifully without the icing messed up at all.

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crazycakes2007 Posted 30 Aug 2007 , 5:10pm
post #12 of 12

Killer, that's the ticket. You gals are awesome. C

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