I’m doing a 3 tier wedding cake next month and as home baker who does big cakes occasionally, I still tend to overthink. The wedding is for a family member and will be held at my aunts house I will literally be making the cake in her kitchen and moving it to the living room for display and cutting . I have always used the Wilton dowel support system in the past without issue Was planning on doing the same but now I am reading about SPS. My cakes are generally heavier since I add the pudding and the egg and otherwise doctor up DH mixes. It will be a 6-9-12 double torted red velvet with cream cheese filling and cream cheese bc. I was thinking with all those layers and a potentially soft filling, maybe SPS would give me extra confidence even if I’m not traveling with it. Thank you!
With the cake being inside at all times and not being transported, I would not even consider using the SPS system. In face, I would just use my usual dowels and cake boards between each tier.
Using SPS means you will be using 'push-in' pillars instead of doweling & cake bord. I have used them several times and they are o.k. You really need a tall cake to help hold up those pillars - at least 4" tall, better if more. With the plan you have I don't see why not use them but some of them are VERY thin at the end....especially the clear ones -- at least they were some 25-30 yrs ago LOL. Also they probably would give you LESS confidence :)