Did our first cake with the sps stand.....wow it was great. We even had to go down a hilly snow covered lane, that cake never moved. Thanks to Leah and all those who have discussed this support system here on cake central. If you look at our pictures you can see we have avoided the directly stacked cakes, now we don,t have to.
You're welcome. "Another member of the SPS Choir."
I just received my SPS. I have a wedding cake order in Jan & I still haven't figured out how to make each tier 4 inches tall. I tried adding extra icing between each layer on a cake I made yesterday & it still wasn't 4 inches tall. Those plastic dowels look to strong to cut.
Glad to hear that it worked so well for you.
I love the SPS and the legs really are not bad to cut at all I buy the 9" legs mostly now. A miter saw works great but a key hole saw or hack saw if you don't have a miter saw.
ok guys guessing i am gonna have to try this. have not made a stacked cake so far, but i know i will have to eventually, would rather be comfortable with it. so guys what do i need to make it work? do u have to have it for a special size of cake? i mean if i get one to practice what should i get?
steff, have you read the instructions on the Sticky at the top of the Cake Decorating Forum? Scroll to page 15.
Poodle, It sounds like you're just not putting enough batter into your pans. The cake should rise to just over the top of the pan. You can use the top edge of the pan and a knife to level. With filling that should put you just a wee bit more than 4", but will work fine with SPS. Just remember to take the collars off.
I finally tried SPS this week, as well. I am hooked! Definitely a choir member, Leah!
k im outa the loop i guess..what is an sps...lol..sorry
A very good and affordable support system.
couldn't find it at that link...could someone post a pic of it...thanks...
Karen's link is fine. That's the Sticky that explains how to use the system. You have to scroll to page 15 of the sticky for the picture tutorial. All the older links in the older parts of the thread have crashed.
Leah_s - I believe you are correct on my not putting enough batter in the pan. My cake doesn't rise all the way to the top of the pan. I'm hoping that when I bake my wedding cakes I can fill the pans fuller without wasteing batter. Do you know how many cups of batter you put in a 10, 8 & 6 inch pans? I usually follow the Wilton recommendations but it's not quite enough.
I use about 2 1/4 cups in a 6", 3 3/4 cups in an 8" and 5 cups in a 10"
The Wilton numbers from the chart are a bit skimpy. But then, if you've ever measured the inside of a W pan, they're not uniformly 2" deep. Wilton, phtbtf
Just curious. Do you guys use them for 2 tier cakes, or do you think its a waste. I always do, but am wondering if its overkill for just 2 tiers.
Thanks Leah. I'll definately increase the amount of batter. I agree with you on the Wilton pans. Once I baked a 9 inch wilton & a 9 inch majic line & the cakes weren't even close to the same diameter.