What is SPS stacking system and where can I get one?

this was just being discussed on another thread...let me see if i can find the link.

I couldn't figure out what this was either when seeing it here!

"SPS" is "single plate support" system. I've read on here that they are available at GSA, Oasis and CalJava.
"SFS" is "stress free support" system. Earlene's has this type.

this is from another thread on the difference between wilton's stacking and sps...
Posted: Sun Jul 13, 2008 4:30 pm

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Illustrated common cake support systems:

http://tinyurl.com/y22z72

More info on SPS:

http://forum.cakecentral.com/c.....1139-.html

http://forum.cakecentral.com/c.....1846-.html
(See leahs post.)

Illustrated level dowel cutting by indydebi:
(Just to complete my cake support system info....)

http://forum.cakecentral.com/c.....4013-.html

HTH

Not going to be a ton of help here as I too have more questions than answers about the SPS system. What I DO know is that you can get them from GlobalSugarArt.
Not to heist your thread, but I have been looking at them as well and see that they come in several piecesl. I am about to invest and have no idea what the construction series is for these and what parts I need. Do they need both top and bottom? What is needed for a stacked vs. tiered cake?
In particular, I am about to do a 14-10-6 stacked and have no idea what I need to buy of this system? How is the assembly done for these? I have done just the dowels in the past but this next one has a two hour tranport and I fear the worst!!
Anyone help?

I use the Wilton plate and dowel system......or any other stacking system. and cut the dowes to the desired height for each layer. I have a small hack saw for that purpose only.

It is a realitively inexpensive way to go and easy to replace. Hope that helps.

here is what I'm talking about......I transport my cakes separate and assemble on site.....I'm chicken to transport completed.......

Sps is the only system I will use. It is more stable than Wilton, you can assemble your cake then transport it with no problems.

For the 14-10-6 in cake you will need a 10 in plate, a six in plate and 8 pillars. and of course a base for your cake and cardboard circles. When you get your plates you will see there is a little nub in the center of each one, you need to put your cardboard circle on the plate and push the nub into it then take it off and make the hole in the cardboard a little bit bigger and then put your cake on the cardboard circle and decorate it. When you put this back on the SPS plate the little hole in the cardboard will fit onto the nub and keep the cake from sliding off of the plate. This is what enables you to transport your fully assembled cake without fear of it falling.

HTH Val

save

Do the clients return them OK? How much do you charge as a deposit ?

I continue to use the asain bubble straws which are more stable than the dowels and more food friendly. I think that I might check into one of these two systems though .

I use the stress free support system that Earlene sells. It is great, but expensive, so you have to be sure you get it back. I am going to check out the single support system. Can anyone tell me what the asain bubble straws are, and where to get them?
Thanks,
Donna in Alabama

SPS is realitivity cheap about $20 per cake so I just add in the price and give the client the option to bring it back. With the price of gas no one has.

Sometimes I have mirrors, stands, etc that need to come back, so I just charge a deposit that is return when everything comes back to me in good condition.

Sometimes it seems like a pain though, just for the support system...I like vrmcc1's idea....add the cost in and let them decide.

As always, if anyone wants the insturctions with lots of pictures on how to use SPS, I'll be happy to send them. I need your EMAIL. Please don't PM me without including your EMAIL. I get a fair number of requests for instructions, and I'm happy to send them to you, but please, send your EMAIL addy.