Okay, so I use the SPS for stacking/transporting and swear by it.

I had a customer call yesterday and say that "The cake slid, it wasn't too bad, and we fixed it" . Ummm, what do you mean slid? "Well, the top cake slid about half way off, toward the back, so we just tilted the whole thing back and it kinda slid right back into place, you couldn't really see any mess up except for the bottom edge." Of course I'm thinking , okay, how did this happen??? I delivered the cake, and set it in the back of her SUV on a non-skid mat. To make a long story short, they changed cars, the cake rode two hours "not quite level...there wasn't enough room" . So during the two hour trip, the top cake made its way across the cardboard circle. The SPS held up fine, no collapse.
Here's my question: what do y'all use to attach the cake to the cake circle? I have always used a smear of icing, but it sometimes "scoots" around when I'm icing, so I wonder if anything (other than a level car ride ) could have prevented this...any advice?
Sorry this is long.

Hmm.... the cake was "not quite level" during the ride. The cake sat at an angle for the whole trip. And they wonder why it slid?

I think they cover this in 3rd grade science. It's called GRAVITY!!!!!!!!!

I just use a blop of icing.

If you want glue like never gonna move, corn syrup.

Mike

Did you put a wooden dowel rod and push it through all tiers and cake boards to the base of the bottom tier. I would have since it was going on a long trip like that.

You can't dowel through SPS--simple gravity made the cake slide off of the board--darn the luck kjt!!!! Thank goodness for SPS though, huh! I always just use the BC spread all over under the cake on the board, but I'm going to try corn syrup too--who knew that would work!!

I hope that any one who doubts SPS reads this thread. Now let's see - the cake rode for 2 hours at an angle and the only damage was the top tier slide off center. Then the customer tilted the cake and the top tier slide back into place. SPS held everything together through some fairly severe abuse.

There can be no more doubters.

I use a good bit of bc on the cardboard to stick the cake on.

I use my regular buttercream. I spread a thin layer all over the board (the one that's the same size as the cake) and then use my spatula to stipple the icing (this increases the surface area & creates some suction between the cake & board). Never had a problem doing it this way.

As for adhering the cake to the decorative board, I generally use anything from double sided tape to my favorites: glue dots

http://www.discountschoolsupply.com/product/productdetail.aspx?product=16684&es=10190200000

HTH
Rae