I used the SPS system for a wedding cake this weekend. Does anyone have any tips, helps for the pillars? I had to cut them but I wondered how you all figure out the correct measurement?
Typical cake is 4" what I've learned is to put one in and measure it then cut the rest all the same size. If you cut them individually a lot of the time if the cake is off some it makes the cake lean, so cut them all the same length.
Better yet, bake to height and don't cut the legs at all. If you fill your pans so that the cakes bake to the top, use a long serrated knife to level the cake using the top of the pan as a guide. Use no more than 1/4" of filling and the legs will still work. (If you remove the collars.)
I torte each of my 4 layers to 7/8", but I have an Agbay and can get it that exact.