I'm about to make my first multi-tier wedding cake (5 tiers 
) Very stressful. I'm planning on using SPS on it but it's turning out to be a bigger headache than the cake itself. I've made a few practice cakes trying to get the height just right... 
I've come pretty close, but it seems like no matter what there is going to be a sizable 'gap' between each tier. I was planning on just piping a small border, so this is messing me all up 
So, my question is; can I make my lower tiers slightly taller and smush the upper one down a little so only the plate is showing?? This is all so complicated.
Should I just skip the whole thing and assemble on sight with dowels?? Please help.
Are you cutting the legs or just using the 4 inch tall legs. I use the 4 inch ones and a basic 2 layer cake with filling and frosting mine are usually just over 4 inches. Are you taking the collars off the bottom of the plates? That may help. Can you put a little extra batter in the pans to get a little more height in your layers? I love Sps but if it doesn't work for you it doesn't work for you.
I poped the collars off. I am using the 4" legs. Leah would yell at me if I cut them 
Should I make my cake a little taller?? I made it just a tiny bit taller than the pillar itself (including the icing). I am afraid if it's too tall than the pillars won't touch the plate below it - than it is going to smash my cake, and that would defeat the purpose.... right?
I don't know what kind of leveler you use, but if you use the Wilton large leveler and set the blade on the 7th notch for 2 cakes, you will have the perfect height every time. I absolutely LOVE SPS now that I've got the height down to a science. It was trial and error until then!
Once you pop off the collars, you've got an extra 1/4" or so of "wiggle room." And remember that your cake WILL settle as it sits overnight. (You did factor that in to your timeline, right?)
Soo, if you start with 2, 2" tall layers of cake and add (not too much!!) filling and then ice the tier, it should work out fine.
A caution about W pans, though. I've noticed that what you think may be a 2" deep pan may very well NOT be 2" deep. I measured mine a couple of months ago and discovered that some are 1 and 7/8", some are 1 15/16" - just enough to screw you up.
mgdqueen, please let me introduce you to the Agbay leveler. 
mgdqueen,
Thank you so much for that tip. I look forward to using that 7th notch and not having to think so much about it
It was close, Leah.... but I'm a perfectionist and CLOSE isn't good enough
I noticed that in your SPS instructions you pipe a pretty big boarder. No way around this???
Not Leahs, but here's some suggestions:
Keeping a ruler next to you is really helpful. Unwrap your cake layers, measure each one. Needs to be as close to 2 inches each as possible, or else you are going to have filling/top layer frosting overload. Once your layers are measured, subtract it out of the 4 & 1/4 inch total. Divide it up how you see fit for filling/frosting.
As for getting rid of the border issue, I use foam core as my cardboards. I trace the SPS plate onto my foam core, that way it is the same size....there's no possible way for a gap. Also, if you put the plate upside down while you're tracing it, and push the peg in at the same time, you've also got your hole perfectly centered too...two birds
ne stone...
I just wanted to add that you don't have to add a border when using SPS...(sorry leah, but...) I buy the 9" scored columns and cut them to height. My cakes tend to run around 41/2" -5-1/2" in height (and I like that height) so I can't use the 4" pillars....anyhow, I find that when I measure my cake height, if I cut one score mark below the surface of my icing it works out perfect every time! There is a little additional space created with the plate for some reason.
I put the pillars into the plate and slide it down into the cake and push on the top of the plate as hard as I can to make sure it's good and secure! The plate pushes into the icing on the top of the cake, becoming perfectly (just about) flush with the icing on the cake.
This cake below had the fondant ribbons put on each tier BEFORE delivery and BEFORE assembly. There was no adjusting of them after it was stacked and there was absolutely NO gap between the cakes due to the sps plates. Don't be afraid to push it down into the icing on the top of the cake, as long as you're not cutting them 1" too short you'll be fine, you won't harm the cake!
mgdqueen, please let me introduce you to the Agbay leveler.
Thank you Leah...introductions have been made. It's easier to tell most people what it is on the Wilton as not everyone has an Agbay.
Girls who are going to use the 7th notch on Wilton, I have one cardboard under my cake when I use this setting-remember that part.
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