LOL- no I'm short - I'm only 5'3" and I probably had on tall shoes (I have a short complex and like to feel a little taller!! hee hee)!! So with my shoes I was probably 5'5" - 5'6". So guess the answer is -he's really short!!! Well - at least I consider 5'6" - 5'7" short for a guy! 
I used to try to get my SPS plates and columns back. For the last couple of years however, I charge a $20 equipment fee for wedding cakes and then no one has to return anything. Easier.
They are reusable, though if you do get them back.
Ony time I saw a bride (not one of mine) selling her set on Ebay. 
Ok- good to know - so that's an option and a good idea to charge the fee if I would think it would be easier then trying to get them back - but for now I'll guard them and make sure I get them back!!! Thanks again!
and that's funny that the bride was selling them!!! hee hee
On an earlier post I pulled the prices off the oasis website for a 5 tier cake and before shipping the cost for the SPS was $15.
You may be looking at SFS--totally different system.
I moved a four tier once, completely stacked. I just don't like to lift that much any more, cause my back isn't what it used to be. I do move three tiers stacked frequently, though.
Thanks for the info Leahs I can't wait till I receive the system!!!
I was also pleased that they carry chefmaster colors in large bottles 
edited to ask are the legs the screw in kind.....just set the plate and all down in the first cake? (I ordered it and don't know anything about it 
)
The SFS (Stress Free Support) System does have screw on legs. The plates are made out of stainless steel with stainless steel threaded "pegs" I'll call them. The support legs then screw onto these pegs. There are various hieights you can get. Each size supports give you about .5"-.75" of height to play around with. The nice thing to this system is that you can raise and lower these legs as high or low as you want. It is a very nice system, I have seen it and met the people who make it. But the huge drawback for me right now is the price. It is very expensive and you would need to pass that security deposit onto the bride. Some people are just not going to pay that deposit.
I currently use the SPS (Single Plate Sytem) from Bakery Craft, that's what Leah and I are talking about. I typically use the 4" columns on my stacked cakes. Once my cakes are leveled, torted, and iced. My cakes are exactly 4" high. If I needed the legs shorter, they would have to be cut since they push on, and do not screw on like the SFS. I actually charge a deposit and get them back since I want my bottom support board back anyway. It's not a large deposit so they are not out that much if they toss it.
So I put the cake on the plate then take cake legs and all and set them down on the bottom cake?
Finish your bottom cake.
Assemble the plastic plate and 4 support legs.
Put those into the bottom tier.
Set your next tier on top of the plastic plate (there is a nub that sticks up on each plate in the center, you need to make a hole in your cardboard before you decorate your cake)
I was on the http://www.oasisupply.com/ site and planned on purchasing the plates/pillars. I pm'd Leah and she answered my question but I have another and don't want to bother her. She is a great helper.
They show some SQUARE plates. Are the 13" SQUARE PLATE Item #: W302-1063 used with the 4" SCORED GRECIAN COLUMNS -BAKERY CRAFTS® /12? In other words are the square plates part of the SPS system?
Thanks,
Susie
Leah,
Thanks, I didn't know if the square ones that Oasis has were the right ones because of the W302-1063 number.
I think you may have talked me into joining the SPS crowd.
Thanks again,
Susie
... do a search on leahs's posts and she has the more elaborate, detailed version!
Sorry, I couldn't find the link for Leah's instructions.
I think I've got it; it seems pretty straight forward but I'd still like to see the whole detailed post. My order from Oasis comes in the mail this week 
Hi, thanks ladies for all this great info! I need to look into this and get me some!! Just one quick question, do you recommend any plate in specific? I was looking at the frosted crystal, are all the same? All good?
Thanks so much!!
It will depend on your design. Most of my wedding cakes are stacked and the plate isn't seen, so I just get the white ones. I've never even looked into any other.
Ok, I just did it. I ordered the SPS stuff. You gals are SO VERY convincing.
I hope I got everything I needed.
Thanks,
Susie
I saved this as a document . . .
*****************************
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 tiered 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 you 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 cake board anywhere past the peg on the "receiving" 10" plate (which is sitting on the 14" cake.) Sliiiiiiide it into place, which means 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 can 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 (because they're sturdy) 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 5", 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!!!
Leah,
Your last post is being printed right now. I even added your info on the left with name/photo/ etc. I'll never want to forget who got me hooked on SPS.
Thanks,
Susie
Quote by @%username% on %date%
%body%