I've only stacked cakes with dowels, although I am vaguely familiar with Wilton's plate/pillar method (or whatever you call it). SPS looks pretty much the same. Can someone explain the difference?
I have only used SPS once but it worked great. The main thing that I have seen between the 2 is that the SPS plates have a little spike in the middle of the plate that "lockes" into a small hole you place on your cardboard cake round.
I have another order for a 3 tier cake in June that I'll have to deliver about 60 miles assembled. I am confident in using the SPS again for this project.
I am sure that the seasoned veterans here will have alot more to offer