SPS instructions - Page 31

I keep clicking on the download and it says "file not found" is it still attached to the thread?

same here

go here!
http://media.cakecentral.com/files/sps_104.pdf



hope this makes it easier than searching...good luck!

I found a video tutorial on YouTube and thought it might be of interest to some of you:

http://www.youtube.com/watch?feature=player_embedded&v=hURyXNQRuYY

Kimm

Hello,

I use sps only. I have a cake coming up and there will be a two inch tier in the mix.

12" regular
11" half tier
10" regular...and so on.

Should I get a longer column and put it through the 12" and 11" cake?

What is normally done in situations like that?

Thanks

Thanks that was exactly what I did

having a little issue with cake cracking upon inserting. I think that I may have my own answer here, but should the cake be room temperature when inserting the plate? I have had two side cracks on 8" tiers (one with a six inch on top, though over a very bumpy and hilly dirt road) and the second was on an 8" tier with an 8" plate inserted (double high tier). Both of these were inserted into well chilled cakes. I'm guessing that that is my problem. what do you think?

I noticed Bakery Crafts has EZ-cut pillars that go with the plates (eliminating the need for a saw for the Grecian). Has anyone tried these pillars?

I used the SPS, for the first time, this weekend. My last two cakes fell and I was terrified to have another go this way (first time in 15 years). The package arrived 2 hours before delivery! The system was great and worked perfectly!

I made one mistake that I would share, I measured the tiers from the top of my turntable to the top of the cake. Oops! That made each plate sit above the cake since I should have measured from the top of the cardboard cake round!

Luckily, the entire cake was covered in coconut, so mistakes were easily fixed. My 8 inch cake also cracked, but it was still cold when I pushed in the columns. I'm sure it wouldn't be a problem for a room temp cake.

Two benefits I haven't seen mentioned so I'd like to add.

#1 Placing a cake on top of a separator plate is 100 times easier than trying to center and stack a cake with spatulas and extra hands. As mentioned, the cake is also even! No leaning tower of cake that is impossible to fix once you have it tiered.

#2 Once the plate and columns were inserted into a tier I was able to pick up the cake between my thumbs and fingers, by touching the plate on top and the cardboard on bottom. NO touching the frosting. Im sure it helped that the cakes were still cold, but I think it would be the same for a room temp tier.

The cake had to be moved from the display room to the cutting room and it was easy peasy!! Even the caterers were impressed.

I am using the SPS for the first time tomorrow. 5 tier (14, 12, 10, 8 and 6") The cakes are already iced on the plates, but I'll have to put the border on at the reception site because there won't be much room to push the cake in if the border is added first. The bride wanted the 9" legs so they can put lots of flowers between each tier. I am a little concerned about the stability. I was planning to transport the cakes (unstacked of course) straight from the refrigerator, but just read where someone had problems with cracking while inserting the legs. Has anyone used the 9" legs without cutting and was the cake sturdy? Thank you!