I've done a couple stacked cakes before and have trouble when I go to set the next level on, when I slide my fingers out it leaves a couple little imprints. I've looked now, for oh I'm sure a few hours and can not find any topics on this. Thanks so much for any advice! Rachelle in Idaho

Hi Rachelle,

Welcome to CakeCentral!

I now use the SPS system, so I don't really have this problem anymore, but when I did use dowels, I would leave the dowels sticking up about an inch. Then I would place the cake on the dowels and the weight of the cake would push the dowels down the rest of the way.

If you are working with BC just chill it before you stack, cold BC is harder so it is more forgiving if you accidentally touch it. I use an off set spatula to minimize hands in the way. I think there is a you tube video that is about stacking cakes, give that a try.

Some people push the dowels in and then pull them out a bit so it slowly lowers the cake but I hvae never had any luck with this technique.

I do the dowels sticking out a bit and then let the weight of the cake sink them in fully - great method!

Thank you so much for the reply's I'm going to try the rods being up a bit and also look into the SPS system. Thanks again you all are WONDERFUL

SPS can also make sure your cakes are perfectly centered, as long as you have placed the SPS plate on your bottom tier completely centered, your upper tier will be completely centered as well.

When I stack a cake I have both hands completely under the cakeboard, then I slide the cake onto the SPS plate, move my hands to the back or side of the cake, pull one hand out, grab a large angled icing spatula, place it under the cake, then pull the other hand out, then slowly pull the spatula out. If you are left with any mark, which is minimal, it will not be on the front.

I seriously don't see how pulling the dowels up and letting the cakes weight pull it down can be very safe. There is always potential for one of those dowels to go down at a slight angle which is not good!

this is another discussion thread...
http://forum.cakecentral.com/sps-thanks-leahs-ftopicp-5985664.html#5985664

this is the sight to buy them....
http://www.bakingshop.com/weddingcakes/cakestand.htm
I don't know much about the SPS system, but hear good things.

I do the same thing as the angeled spatchula except I use a hard sturdy kitchen knife. It doesnt bend and I can use it to hold the cake up. I also stackk from the back so any mistake marks are left back there.

I use the sps and still chill my cake .. that way when I go to put my cake on the plate I never get prints..

Oasis has the best price I have found for the SPS system unless you are a business then you can buy direct from Bakery Crafts.

I use bubble tea straws, chill the cakes and drop.

::wipes tears of joy::
So many SPS users!

It does make stacking easy doesn't it.

I bring my spatula and use that to lower the tier. I'm usually adding a bottom border or ribbon anyway, so any smudges get covered up.

(leahs.....I'm in the process!! I swear!!)

Yeah, Indy, better hurry up and join the cool kids club!!