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SPS instructions - Page 22

post #316 of 545
Great. Thanks for all your help!
post #317 of 545
Does anyone have an exact amount of filling for each layer in order to reach 4 inches? I have 15, 12, 9, & 6 in tiers.
Thanks!
post #318 of 545
I have spent quite a bit of time reading this topic. I don't have a leveler so is there a way to figure out how much cake batter would be needed to measure up to the recommended 4 inch height per lets say 6", 10", 14". (3 or 4 layers each)?
post #319 of 545
for a 6 inch" 12.5 ounces of batter per pan
10 inch: 2 pounds per pan
14 inch:4 pounds

good luck!
post #320 of 545
Quote:
Originally Posted by beccachris

Has anyone had problems with the legs cracking when inserting them into the plate?

I'm a recent convert to SPS and have started to do more tiered cakes and am using the SPS system more frequently. I have the white square plates and have never noticed the legs cracking. But I have the clear/frosted round plates and every time I insert the legs at least 2, if not all 4, crack at the top. It doesn't seem to effect stability, but it's driving me crazy because I think it could pose a problem.

(My DH says that maybe the legs crack on the white plates too, but I just can't see them.) thumbsdown.gif



Leah, have you noticed a material change on the 4" legs? My last batch seemed to be more "brittle", I'm afraid these cracks are going to get into the cake when they disassemble it.
post #321 of 545
Thread Starter 
Honestly, no I haven't noticed any change in materials at all. And I use a lot of SPS!
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #322 of 545
I am having a problem with the cakes fitting on the SPS board b/c my cakes shrink a little after baking. I was thinking if I put a border to cover up the SPS board? Pls help- I have to decorate today.
post #323 of 545
Quote:
Originally Posted by cserr4

I am having a problem with the cakes fitting on the SPS board b/c my cakes shrink a little after baking. I was thinking if I put a border to cover up the SPS board? Pls help- I have to decorate today.



You could also use the next size down plate...for example, if you have a 10" cake, you can use a 9" plate. Are you using Wilton pans? The only reason why I ask is they tend to run smaller than the Magic Line (that's what I use). I can actually fit the same size Wilton into a Magic Line pan. I use ML and don't have any problems with the plate showing, especially once the icing is on there.

But yes...if the plate is still showing, you can put the border over it.
post #324 of 545
thanks! yes unfortunately I only have the size of my cake that I am making. I have nowhere to get the SPS but online. So I think I will cover it with icing. Thanks again!
post #325 of 545
Ok, I have read from page 15 on and have a request...

If you were new and had to order your "stock" (enough for a cake or two with 4+ tiers) what would you order? And as I have browsed sites looking to buy I am a wee bit confused as to the type of pillars...so for us "dimmer" folks icon_redface.gif could you please be specific?

Many many many thanks!
post #326 of 545
Thread Starter 
You'd order one plate for every tier EXCEPT the base tier that will be sitting on a cake drum/board

one bag of legs = 12 legs, or enough for one four tier cake.

The four inch legs, CG-4s, are for stacked cakes.

The multi-piece legs are for cakes with separations.

The 9" legs are for cutting down to odd lengths or crazy high separations.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #327 of 545
Quote:
Originally Posted by leah_s

You'd order one plate for every tier EXCEPT the base tier that will be sitting on a cake drum/board

one bag of legs = 12 legs, or enough for one four tier cake.

The four inch legs, CG-4s, are for stacked cakes.

The multi-piece legs are for cakes with separations.

The 9" legs are for cutting down to odd lengths or crazy high separations.



Thank you very much. I appreciate it!
post #328 of 545
Hey Leah,
I'm having trouble visualizing an SPS solution for an upcoming cake.
I want to do a cake that has some space between the tier. However, I'm thinking I want to put in styrofoam separators smaller than the actual tiers. My logic being I don't want open space behind the flowers. So if I use the styro, I can cover it and also have something to attach the roses to which will help stabilize them in the transportation.
Here is my plan. 6/9/12 inch tiers. maybe 3 inches of space between the tiers, gumpaste roses to hide the space.
Let me know if this sounds right or if Im missing something.
In my 12 inch tier, I would place a 6inch SPS plate and legs. Attach the 6 inch covered styrofoam to the plate. Place the 9 inch cake board on top of the styro. Do I need to have pillars into the styro or can I just "glue" the cake board to the styro? Then in that 9 inch cake I'd place another 6inch plate (since they dont make smaller) and attach another styro (probably 3 inches around) place 6 inch cake board on top of styro.
My other thought is to use the longer SPS legs and press them all the way through the styro but Im not sure if thats more or less stable for this design.
Just curious what your thoughts are for using SPS for this kind of design.
Thanks.
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #329 of 545
I'm not sure if this was asked already but how do you get the cake to not stick to the SPS. PS? reg sugar? I'm doing a buttercream cake for sat and the both times I have used it it has stick to the bottom layer.
post #330 of 545
I have heard using PS or shredded coconut (if it fits the flavor, or you could cut a circle of wax paper that would fit inside the legs and place that between the bottom tier and the SPS plate.

Are you using a crusting buttercream? If so make sure the bottom tier is well crusted before you put the SPS plate in.
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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