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SPS instructions - Page 5

post #61 of 499
1/19/09 at 3:15am
leahs, i'm making 3-tier cake, 9 6 3 round. do i need to use sps? or simple dowels will be fine? i don't deliver my cakes so it will be traveling stacked/assembled. it will be all chocolate cakes then covered in fondant....
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post #62 of 499
1/19/09 at 5:24am
Thread Starter 
Well . . .
SPS doesn't make a 3" plate, so you couldn't use it under the smallest tier anyway.

I use SPS on EVERY cake that goes out my door.

I'd use an SPS plate and leg assembly under the 6" and dowels under the 3" tier. Might as well give that little cake a good foundation.
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.
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post #63 of 499
1/19/09 at 7:44am
i'm not sure if SPS is available here in our country... but i will try to get hold of it, its better to be safe than sorry... i'll try to find it, got 1 week to locate a supplier he. i just hope they are selling it by plate... wish me luck icon_smile.gif

thanks leahs =)
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post #64 of 499
1/19/09 at 1:19pm
Thread Starter 
If you are accumstomed to using dowels, you can do that. You may not want to try a new system when you're trying to get an order out for a customer. You might try asking on the Oasis Supply site or on the Bakerycrafts site if there are distributors in your part of the world.
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 #65 of 499
1/20/09 at 9:09am
so this is not reusable at all? i'm thinking for a wedding cake with 4 tiers, you would need 3 plates and 12 pillars...guessing about $14 figured into the cost of the cake? hmmm, i know the other one (SFS) *is* reusable but cost a lot more. and of course, the PIA factor of having brides putting down a hefty deposit. but, if you do enough cakes a year, it will pay for itself. ugh, decisions, decisions...lol!
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post #66 of 499
1/20/09 at 1:13pm
Leah I got SPS for Christmas.

I LOVE it. It was so easy to use and to clean. But I have a question. In your wonderful instructions you talk about leveling/filling your cakes so that you always get 4 inches in height.
Here is my delima. In your instructions it says to cut layers to 7/8 inch. If you have 4 layers at 7/8 inches you only have 1/2 of space for filling. When I torted and filled my cakes I ended up way taller than 4 inches. I do torte my cakes so that gives me 3 layers of filling.

How exactly do you fill your cakes? Right now I've been torting and using the coupler without a tip to make the buttercream damn and that creates seems to create a lot more height.

Any thoughts?

Thanks
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #67 of 499
2/12/09 at 2:25pm
Thank you sooo much!
I'm just a 53-year-old Harley riding grandmother, who enjoys decorating cakes.
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I'm just a 53-year-old Harley riding grandmother, who enjoys decorating cakes.
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post #68 of 499
2/14/09 at 9:51pm
I do love this system and have been using it for a while but I do struggle with getting my cakes 4" high. I don't like to tort so I bake 3 layers and have 2 layers of filling. I'm working on it though! I try to bake my layers 1" tall and then fill with 1/2" or less of filling.

I do have a suggestion for the collars that are removed from the plates. I glue them to the bottom of my cake base which elevates my cake base and allows for my fingers to get under the stacked cake for easy pickup and placement on a table.
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post #69 of 499
2/15/09 at 12:20pm
I just read all the info given by Leahs (thank you so much), i've saved the instructions and i'm really glad i did read them all as I nearly ordered the Wilton hidden pillars until I noticed Leahs said they are not the same.

I've had a quick look on the net and can't find the sps in the UK, I have e mailed Bakery Crafts (I hope they are the right people) and asked where I can buy them here.

I don't need them until April, I was going to use wooden dowels for my friends 3 tier wedding cake... now i'm worrying about transporting it after the horror stories on here icon_surprised.gif

I would like to get them early so I can have a practise before the big day.

Thanks again Leahs for all your help thumbs_up.gif
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out of all the things i've lost in my life....I miss my mind the most!!!
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post #70 of 499
2/18/09 at 9:53pm
Well, I'll be using SPS for the first time this weekend & am nervous as heck--like sick to my stomach. It'll be my first tiered cake w/ it.

I do have a couple of question though

1) I use a crusting buttercream & my worry is that lifting the board to put on the plate will leave cracks all in the buttercream. I'm wondering if those who use a crusting buttercream have any tips?

2) Since the cake is for a friend's shower I'll probably be the one cutting (people have a "phobia" of cutting cakes). How in the heck do I go about doing that?

3) Next month I'll be using it on a cake that has a styrofoam bottom tier. Do I just "pretend" like the dummy is like my foam core & go from there?
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Friends will enhance your life. Everyone else is just an acquaintance
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post #71 of 499
2/19/09 at 3:59am
Thread Starter 
Quote:
Originally Posted by dandelion56602

Well, I'll be using SPS for the first time this weekend & am nervous as heck--like sick to my stomach. It'll be my first tiered cake w/ it.

This is the easiest, simpliest system around. Calm down.

I do have a couple of question though

1) I use a crusting buttercream & my worry is that lifting the board to put on the plate will leave cracks all in the buttercream. I'm wondering if those who use a crusting buttercream have any tips?

I don't understand what board you're "lifting to put on the plate." Do you mean when you pick up the cake on the cardboard and set it on the plate? You'd do that with a doweled cake, too so that's nothing new. Crusting bc has no effect on using SPS.

2) Since the cake is for a friend's shower I'll probably be the one cutting (people have a "phobia" of cutting cakes). How in the heck do I go about doing that?

You cut just like you do with any other tiered cake. Get a spatula or knife under the cardboard underneath the tier and lift it off, set it on the table and cut it. Then because it's SPS you slide your knife underneath the SPS plate and lift out the plate and leg assembly. Repeat.

3) Next month I'll be using it on a cake that has a styrofoam bottom tier. Do I just "pretend" like the dummy is like my foam core & go from there?



Yes. Or think of the styro as another big supportive plate on the bottom of the cake.
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 #72 of 499
2/19/09 at 6:54am
Thanks so much leahs & for a quick response.

I did forget to ask.

When I pull out the SPS plate will the legs come out too or will I need to cut around them? It's just nice to know in advance so I'm not standing there looking like a dummy?

Does icing stick to the bottom of the plates? Should I dust the top of the cake w/ PS before putting the plate in it?
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Friends will enhance your life. Everyone else is just an acquaintance
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post #73 of 499
2/19/09 at 8:22am
Thread Starter 
yes, the legs will come out with the plate. (That's how tightly they fit.) If you use a crusting bc, then just let it crust and it should not stick to the plate. That's what Indydebi does. I use a non-crusting bc, so I sprinkly coarse sugar where the plate will sit.
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 #74 of 499
2/19/09 at 8:43am
Quote:
Originally Posted by dailey

so this is not reusable at all? i'm thinking for a wedding cake with 4 tiers, you would need 3 plates and 12 pillars...guessing about $14 figured into the cost of the cake? hmmm, i know the other one (SFS) *is* reusable but cost a lot more. and of course, the PIA factor of having brides putting down a hefty deposit. but, if you do enough cakes a year, it will pay for itself. ugh, decisions, decisions...lol!



It is reusuable. I have reused SPS, it cleans up and works great. However, since it is so cheap, especially compared to SFS, it can be considered disposable so you don't have to collect a deposit and have it returned. I think most people just add to to the cost of cake.
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post #75 of 499
2/19/09 at 9:14am
My tiers always end up over 4"...will this system still work?
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