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Help please... my beautiful 4 tier stacked cake fell over - Page 4

post #46 of 67
There has been another post in here I've been following the last couple days. http://cakecentral.com/cake-decorating-ftopicp-6641828-.html#6641828
Read this over and DEFINITELY watch the videos on this system. --------------------------------------------------------------------------------
http://www.youtube.com/watch?v=J7gHZ1QCBPg
"Be kinder than necessary, for everyone you meet is fighting some kind of battle."
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"Be kinder than necessary, for everyone you meet is fighting some kind of battle."
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post #47 of 67
Before I tried SPS, I HATED to do tiered cakes. I could never get the dowels but even and it was just too much stress worrying that they would fall. Today, we took a 4 tier cake an hour away in the rain and it never moved. I wasn't even worried actually. I used to stress so much about them and with SPS, it doesn't move.

Something else I learned today. I have never actually dismantled a cake that uses SPS. The wedding cake today was for a friend and I was staying for the wedding. When we got to the reception, there was a girl that was going to serve and they had some questions about flavors. The girl looked terrified to serve the cake. I asked her if she wanted help and she readily agreed. Since there were 3 flavors of cake, we separated all of the cakes so guests could get the flavor they wanted. It literally took me over 5 minutes to get the support out of 1 of the tiers. For that cake to have fallen would have the taken the car rolling over and then, I wouldn't have been worried about the cake at that moment. thumbsdown.gif

Anyway, I would never go back dowels. I just add it to the cost of the cake and if they bring it back, that's all the better. I got this one back since I dismantled the cake but I consider it disposable.
post #48 of 67
Best stacking system i found yet' is the "stable Mabel" with the "stress free" rings awesome and worth every penny .have delivered 3 to 5 tiers and as far as 1 hour away. Goggle each they come right icon_smile.gif
post #49 of 67
I don't post a lot on here, and I'm not sure how old this thread is but I have a question about sps. I've always used the straws and wooden dowel method as I have the sugarshack DVD. I've transported many 3 tier cakes without an issue. This weekend I made a three tier wedding cake for my niece and added a cake seperator (styrofoam). I read posts from people who had used them and transported the cake just fine. My cake tipped over:(. Very heartbreaking. With sps could I use one of these seperators and would the cake be stable or do you recommend assembling these cakes onsite? I would hate to assemble a cake on site because I freeze each tier for a few minutes to stack it (Sharon's method from sugarshack). I would appreciate any advice.
post #50 of 67
Why does everyone not re use the sps plates and pillars? Even though thay may not be inexpensive to repurchase, that is a lot of plastic for the land fill. Coukd you not get a few re usses out of them before they get tossed? Just wondering...
post #51 of 67
Quote:
Originally Posted by Cass977 View Post

I don't post a lot on here, and I'm not sure how old this thread is but I have a question about sps. I've always used the straws and wooden dowel method as I have the sugarshack DVD. I've transported many 3 tier cakes without an issue. This weekend I made a three tier wedding cake for my niece and added a cake seperator (styrofoam). I read posts from people who had used them and transported the cake just fine. My cake tipped over:(. Very heartbreaking. With sps could I use one of these seperators and would the cake be stable or do you recommend assembling these cakes onsite? I would hate to assemble a cake on site because I freeze each tier for a few minutes to stack it (Sharon's method from sugarshack). I would appreciate any advice.

Sorry your cake fell over - how was it stacked? Perhaps you could have used the longer 9" SPS legs cut to the right length to go through the separator (I would puncture the styro first, rather than just trying to push the legs into it) AND the cake below it. The plate on top of those 4 legs would hold the cake above properly. 

post #52 of 67
Quote:
Originally Posted by RubinaD View Post

Why does everyone not re use the sps plates and pillars? Even though thay may not be inexpensive to repurchase, that is a lot of plastic for the land fill. Coukd you not get a few re usses out of them before they get tossed? Just wondering...

You could re-use them, if you can get them back from the customer easily (cheaply). Wash and sanitize and re-use.

post #53 of 67

I don't want to debate dowel vs. SPS...that's another thread!  LOL....I use dowels and an center dowel..it works for me.  But the #1 reason for a successful trip.........COLD CAKE.    My cakes sit overnight in the frig.   I travel fully assembled with a COLD CAKE.   I get to the reception site early enough so that by the time the cake is cut, it is back to room temperature.  

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #54 of 67
Quote:
Originally Posted by ddaigle View Post

I don't want to debate dowel vs. SPS...that's another thread!  LOL....I use dowels and an center dowel..it works for me.  But the #1 reason for a successful trip.........COLD CAKE.    My cakes sit overnight in the frig.   I travel fully assembled with a COLD CAKE.   I get to the reception site early enough so that by the time the cake is cut, it is back to room temperature.  
. Quick question: what about a cake iced with fondant? Would you still put in the fridge?
"Life is short...eat cake!"
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"Life is short...eat cake!"
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post #55 of 67
Everyone debates putting fondant covered cake in the fridge. I have done it successfully, I put my cake in a box and then a bag. Just don't touch the cake until the condensation is gone (cake shouldn't be shiny). I'd recommend searching the threads and doing a test cake-depends on what your comfortable with, as I said some swear by it others wouldn't dare. As long as it isn't filled with something perishable refrigeration isn't necessary.
post #56 of 67
http://cakecentral.com/t/660247/can-i-freeze-a-fondant-cake

This thread is about refrigerating and freezing fondant cakes, it's from earlier today. You might want to try searching the threads before you post so you can get a quicker response.
post #57 of 67

Rosie...I have a commercial frig and my house frig.   The house refrigerators have such a great humidity control, that my fondant and butter cream cakes stay bone dry.   My commercial frig is another issue.   I always chill my cakes overnight before travel...fondant or butter cream.   The roads here are bad enough to have to worry about a warm cake falling apart.   

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #58 of 67

DTS....Dowel that Sh*t.  I do 13 wooden dowels on my fondant 12" layer. Then a skewer the whole think.  Anything more than 4 tiers is getting assembled on site. PERIOD.

post #59 of 67

best way is do arrange all of them side by side, add the decoration on it

or try to put at least any two tiers on top of each other and keep other two for serving the guests from kitchen.

post #60 of 67
Quote:
Originally Posted by ddaigle View Post

Rosie...I have a commercial frig and my house frig.   The house refrigerators have such a great humidity control, that my fondant and butter cream cakes stay bone dry.   My commercial frig is another issue.   I always chill my cakes overnight before travel...fondant or butter cream.   The roads here are bad enough to have to worry about a warm cake falling apart.   

Thank you Debbie, that makes sense!!! I'm a hobby baker and my fridge is very old, but I will do a test and see what happens icon_smile.gif

"Life is short...eat cake!"
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"Life is short...eat cake!"
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