[quote="mrs_smith"] Try the second one - that's how it worked for me.

Will it work for a cake that is a combination of stacked and tier? How would you do that?

And have you tried it for cakes less than 4 inches? Do you just cut the legs up like when using the 9 inch legs? [/quote]

Yes, of course SPS works for both stacked and separated construction, or a combo.

For the stacked construciton use the GC-4S legs. For the Separated construction use the multi-piece legs that come with a 5" main lg and 2, 2' extensions. use one 5" leg plus one 2" extension. That will produce a 3" airspace between the cake tiers, IMO the perfect proportion.

And yes, I've used SPS on 2" tall tiers (part of the design) and just cut the 9"ers down. A portion of the 9" legs are scored in 1/2 inch intervals so its easy to know where to cut.

Remember though, that you'll need a handsaw and vise, miterbox and saw or a chop saw.

Hey Leahs,

I tried the second link and got error 404. I tried several times. Is it my PC?

Benisha

I've tried it too, and I get the same error. The first one isn't a link at all, the second one, I just get an error.

Could you re-post?

Wesha and mgwebb68: Sent you both a copy via PM.

thank you so much, the link again is posted below.

http://media.cakecentral.com/files/sps_104.pdf

kyhendry, thank you for sending still couldn't get it to work. Ugh! I've read the instructions before, didn't save them though and haven't used the method so I don't want to trust my memory.

Wesha - thank you - the link you posted works! Yeah!!!

1. Check your pans. Some Wilton pans aren't actually 2" deep. Some are, some aren't.

2. Once you trim and level your cake layers likely won't be 2" tall.

3. Yes as long as you don't go over 4 1/4 inches, you'll be fine. *Remember* to remove the collars.

thanks Leah's. I have my first official wedding cake next Sat. I am going to order SPS and pray that it makes it to me by Friday of next week.

One tip. I use to work at a store bakery that used the SPS system on all of our wedding cakes. If you are worried about your cake not being 4", you can order the ORIG STYLE WHITE 1PC COLUMN W/ COLLAR from Oasis Supply. The columns come with easier to cut sections so that you can cut the column to the length that you need it. So if your cake is not exactly 4" you can still use the system.

This info is great. As soon as I read this I just had to order. I should be getting my order tomorrow. Yay

The collars come on the plates. You pry a spatula or knife under them to get them off. I hate that they come already on the dang plate.

Thank you, Leah! This is very helpful!

Leah have you ever used SPS with the super tall tiers. I need to make an 12 in round cake that is 8 inches high (basically 2 cakes stacked on top of each other. I know I would seperate them as 2 cakes for serving purpose but my thought is this. The SPS plates are just slightly larger than the cake itself. If I put a 12 inch plate in the middle of my super tall 12 inch tier won't it poke through? Have you ever done the super tall tiers with SPS? Just curious what solution you found to be best.

I haven't designed a super tall tier. I did include a 6" tall tier once, and just used the 9" legs, cut down.

I think what I'd do, though - and you'll need to visualize this, is:

assume a 10" bottom tier and a super tall 8" tier above.

Assemble the 10 tier on the bottom plate as always. Push the 8" plate and leg assembly into the 10" cake.
Put the bottom half of the super tall on an 8 inch cardboard. Put a 6" SPS plate and leg assembly into the 8" tier.

Prepare the top half of the super tall on a 6" or 7" cardboard. Place on the "receiving" SPS plate that's sitting on the bottom half of the super tall. Ice the supertall.

Place it on "receiving" SPS plate (that's sitting on top of the 10 tier.)


I've had the comment that the SPS plate are bigger than the cake a couple of times in the last week. I've been using SPS for years, now, and I've never experienced that. The SPS plate is the same size as the cardboard and smaller than the cake once its iced.

Hi Leah,
Thanks that makes perfect sense. I use Magic Line pans so I don't think my cakes are shrinking but both my boards and my SPS plates are always just a bit bigger than the cake itself. Once iced I think you're right that it fills in the space. I need to work harder on getting a consistent thickness of icing around each of my cakes so that I can make sure that it's always to the edge of the plate. Thanks for the tips. I adore SPS

I've found the large icer tip to be very helpful in getting a consistent amount of icing on the cake.

Just want to say, I'm constructing another large cake right now, with SPS.....gotta get it! If you are concerned about price, you can use it a couple of times before the collars weaken. Or work it into the price of your cake! Not kidding here, you really should try it just once....you'll be amazed!

This has been an SPS endorsement....you may now return to your straws and dowels.

Actually, not the collars, but the little grippy "teeth" inside the collar. They don't snug right up to the columns after the first washing. Someone saved a set a few weeks ago for me and I figured, eh, what the heck. Washed them out and used them again. I probably wouldn't use it more than twice.

Yeah, I've reused. It works.

I have a queston about the "swoosh" sound. Is it a definite sound that you hear? I'm pretty sure my board hole was on the peg, but I didn't really heard a sound when I "dropped" the cake. What am I doing wrong? I've only used the 8" & 6" plates so I was wondering if it is more prominent on bigger cakes?

The sound is tiny. Sometimes you hear it. Don't stress. Probably mostly my weird sense of humor.

Whew! I was thinking I should be hearing a big suction sound & when I didn't I was nerous

Leah, what are the collars for? I saw one post suggesting a use for them once they're removed (glue to the underside of the bottom board to create an airspace for your fingers to make lifting the cake easier). But what is the manufacturer's thought in putting them there in the first place?

Aren't they for decorative purposes if the columns are exposed?

Jamie's correct. When you have a cake with a separation leave the collars on - much prettier!

Well, do tell already!