SPS question gang,
I use sps and havent had issues but i have noticed i am always way above 4 inches on my cakes after baking and icing and fondant, more like 5..could that cause my cakes to not be level or unstable? I did notice on my last cake that it kinda sunk in a tad on the base, but i just thot it was my imagination..most poeple comment on here about not getting to 4 inches but i am the opposite..do i need to worry?
Should i cut the cake before decor to 4 inches exactly? or does it matter
Just buy the multipiece legs...they are 5", plus (2) 2" pieces.
Or level it off more, I level each layer to about 1 13/16" , once I fill and ice and let the cake settle, the cake itself is just a hair under 4" but then I ice it to be about 4 1/8" so the plate will settle into the icing some.
I always order the 9" columns and then use my hacksaw on the scored areas to cut them down to the exact height I need for my cake. My cakes are the same, rarely are they only 4" in height. Much closer to 5". I just like them that way (personal preference). This way I can adjust to the height of my tiers and not have to cut away so much cake.
yes can you tell me where you buy the 5 inch ones? thanks so much!
wonder if this is how you get the 5"
http://www.sugarcraft.com/catalog/wedding/Wplates-pillars.htm
WHITEMulti Piece Column 9 inch
consist of 5" Grecian scored section, two 2" extension pieces and collar.
4 columns are required per plate set-up
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