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SPS instructions - Page 32

post #466 of 562
Thread Starter 
I personally always used the 5" leg + 1, 2" extension to create the airspace for flowers. That takes a lot of flowers. Using the 9" legs, it sort of looks like FLOWERS and cake, rather than CAKE and flowers,

You will put the plate and leg assembly into the tiers before you leave home. Yes, the plate will be sticking up in the air. Then when you get onsite, you will pick up each cake on it's cardboard and place it on the plate, and add your border.

Uhhh . . . what do you mean "the cakes are already iced on the plates." The SPS plates? No, that's not how you use this system. The cakes stay on their cardboards.

How do you propose to attach the legs to the plate and push the assembly into the tier?

#confused
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 #467 of 562
Thank you Leah_s. I had never used the sps and learned as I went. I thought I could do everything, including the borders, before I went, but realized I would not have room to hold the plates and put them together. I ended up putting the border on as I set the cake up. I did put each cake on cardboard and then on the sps plate before I arrived. It worked out. I also agree that it was a lot of space for flowers, but that is what the bride wanted. This was the first cake I had ever done that had airspace and wasn't stacked. I learn each time what to do (or not to do). I love this site and the advice from those who are more experienced. Thanks again!
post #468 of 562
i have decided to go ahead and purchase the SPS system for my upcoming wedding cake I am doing for my brother which will be a 8, 10, 12, 14 & 16(syrofoam) cake. The cake pans I bought for this cake is the magicline 3 inch pans.

My question is before I buy the rods for the SPS system would the 4 inch rods be okay if I am planning on leveling & torting each layer? Would a 3 inch cake layered and torted be a 4 inch in the end?

or should I just plan on buying the taller rods and cutting them?

Thanks for the help
post #469 of 562
Thread Starter 
Hmmm . . . I thoroughly detest 3" pans and gave all mine away because I can't bake in them. So, I can't help much there. But the standard height of a tier is 4", so that's what you should be shooting for. If you can get your tier to 4", then the 4" legs are the ones to buy. That's why the manufacturer makes them 4". icon_smile.gif
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 #470 of 562
Quote:
Originally Posted by leah_s

Hmmm . . . I thoroughly detest 3" pans and gave all mine away because I can't bake in them. So, I can't help much there. But the standard height of a tier is 4", so that's what you should be shooting for. If you can get your tier to 4", then the 4" legs are the ones to buy. That's why the manufacturer makes them 4". icon_smile.gif

One more time, thank you Leah for your awesome, wise advice!! you always rock icon_smile.gifthumbs_up.gif

And yes, at one point I thought I'd be saving time so, I bought a whole set of 3" pans thumbsdown.gif --fast forward a year later...now I have a whole set of 2" pans which I totally love cuz I know I'm always gonna have 4" tiers every time, yaayyy! thumbs_up.gif
"Life is short...eat cake!"
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"Life is short...eat cake!"
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post #471 of 562
Thanks for your advice!!! This is awesome!!!



Gudluck...!!!
post #472 of 562
I have been meaning to try SPS for quite some time but am going to be doing my first wedding cake this month and don't think I can put it off any longer.

After reading several pages of this thread and the tutorial, it seems....really simple. Am I missing something? I'm going to try to go back and read the entire thread, but I think that's gonna take WEEKS. Anyone got an *quick* tips? (I'm doing a 10", 12", 14", 16")

Thanks in advance!
post #473 of 562
It is that simple! I used it for a 3-tier wedding cake (my first and only since I am a hobby baker and this was my gift to the couple) and put it together at home and delivered ready to go! That cake didn't budge! I always use SPS for any stacked cake I do!
post #474 of 562
Awesome. Thanks for the input!
post #475 of 562

I apologize if this has been covered in the thread.  I searched for "3 layer" but didn't see the reply I needed. 

 

I need to make one of those taller than normal cakes, with three rounds instead of 2.  How do you guys use the SPS in cakes like this?  Do you just stack the third on top and then ice over the plate and everything?

 

Did that make any sense?  Here is a pic of the cake I need to make.  Hope it attaches!

400

post #476 of 562

ok, finally made it through all 32 pages and I'm sold. i am doing my first 5 tier - 18,14, 10, 7 and 5. the design doesn't look like its going to be easy to stack part of it at the venue and put on borders as it has drapes.  do you think it's possible that 1 woman and 1 man could lift this cake?

post #477 of 562
Quote:
Originally Posted by crazygrammie View Post

ok, finally made it through all 32 pages and I'm sold. i am doing my first 5 tier - 18,14, 10, 7 and 5. the design doesn't look like its going to be easy to stack part of it at the venue and put on borders as it has drapes.  do you think it's possible that 1 woman and 1 man could lift this cake?

 

You won't regret using SPS. I can lift a 4 tier 6, 8, 10, 12. Not sure I could carry it very far though, I tend to use a cart. My husband can lift and carry an 8, 10, 12, 14. The only 5 tier I've done was stacked at the venue because I didn't want to chance it. I'm pretty sure between 2 people your cake can be lifted, and carried. Or, get a cart. Also, make sure you get a really sturdy base board for that cake. If they have organised a huge cake table it may be tricky getting the cake centered on it, because you can't just push the cake around. And try and check how far from the cake table you can park, and if you have steps, stairs and narrow doors to negotiate!

post #478 of 562

Hi. I am a newbie here. where can i get the attachment? I saw this too late but coz i just made a 5 tier cake and it was a disaster, middle tier almost collapsed. But it's never too late to learn. Pls help. Thank you!

post #479 of 562
Quote:
Originally Posted by leah_s View Post

Ha! that worked. You may have to right click and then "open in new window".

I can't see anywhere I am supposed to download something? Please help

post #480 of 562
I'd like the download too please
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