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CakeSafe vs. Cake Stacker System which is better? - Page 2

post #16 of 85
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The problem I have with the cake safe is that there is a rod through the cake. There are some times (more often than not for me) that you don't want to have a hole in the top of your cake.
post #17 of 85
Thread Starter 
That's a great point!
post #18 of 85
Thread Starter 
The first statement, not the last. I don't think the hole is a big deal.
post #19 of 85
Quote:
Originally Posted by lilmissbakesalot

hit submit too soon...

The problem I have with the cake safe is that there is a rod through the cake. There are some times (more often than not for me) that you don't want to have a hole in the top of your cake.



I've seen your amazing cakes, and that's how I know that the rod through the cake would mess up their perfectly clean look, especially the tops, 9 times out of 10.

Lots of other people will always have something to put on top of them, I guess. I figure with the cake safe you'll have to either fix the top at the venue, or have a topper that needs to go right in the center.
post #20 of 85
I have a cakestacker. I love it. Yes, there are many small pieces that we have to keep track of, but I get a large deposit (my DH makes a list of what was used and what it would cost to replace = deposit) The cakestacker not only levels the cake, but keeps it in place too because of the center rod. I like the idea of the cake safe to keep out the elements, but I don't like the hole in the top. Some of the cakes we do are smooth on top. I have to say, the only thing that I don't like about the cakestacker system is the base plates. I don't like the tab on it. We (I mean DH) cover it with another base with a hole in it to cover it up and make the base thicker for ribbons. On another crazy note, you can use the stacker as a cupcake stand and a turntable.....I can even do upside down cakes with it if I get crazy. We did an ice-cream cone with it as well. The entire thing was cake (even the cone!) HTH!
post #21 of 85
Quote:
Originally Posted by imagenthatnj

Quote:
Originally Posted by lilmissbakesalot

hit submit too soon...

The problem I have with the cake safe is that there is a rod through the cake. There are some times (more often than not for me) that you don't want to have a hole in the top of your cake.



I've seen your amazing cakes, and that's how I know that the rod through the cake would mess up their perfectly clean look, especially the tops, 9 times out of 10.

Lots of other people will always have something to put on top of them, I guess. I figure with the cake safe you'll have to either fix the top at the venue, or have a topper that needs to go right in the center.



You're right, there is a hole on top. I am pretty good at repairing the hole, or of course many cakes have toppers, flowers, or monograms. A lot of my cakes lately have been "no-topper" cakes, and I just smooth over the hole when I set up the cake, with either matching buttercream, or fondant with a tad of matching royal icing.
In addition, there have been times I was worried about my top tier having the hole and I just bring the top tier along and put it on at the venue.

There are downsides to everything, like cake stackers having so many pieces, or cakesafes having the hole in the top, or stress free supports being pricey. But for me I just had to weigh the benefits against the downsides and make a decision based on what seemed to make the most sense.

And, my hubby helps deliver all the cakes and after seeing the cakesafe website, he BEGGED me to get one. Now I have 2 and he's been begging me to get a third. icon_smile.gif
life is short, get a cakesafe.
Reply
life is short, get a cakesafe.
Reply
post #22 of 85
Thread Starter 
Quote:
Originally Posted by inspiredbymom

I have a cakestacker. I love it. Yes, there are many small pieces that we have to keep track of, but I get a large deposit (my DH makes a list of what was used and what it would cost to replace = deposit) The cakestacker not only levels the cake, but keeps it in place too because of the center rod. I like the idea of the cake safe to keep out the elements, but I don't like the hole in the top. Some of the cakes we do are smooth on top. I have to say, the only thing that I don't like about the cakestacker system is the base plates. I don't like the tab on it. We (I mean DH) cover it with another base with a hole in it to cover it up and make the base thicker for ribbons. On another crazy note, you can use the stacker as a cupcake stand and a turntable.....I can even do upside down cakes with it if I get crazy. We did an ice-cream cone with it as well. The entire thing was cake (even the cone!) HTH!




Thank you so much for sharing so much about the cake stacker system. It seems so cool and I keep going back and forth about which one I want to get. I have a question for you inspiredbymom, which buttercream reciepe do you use? Its so smooth.
post #23 of 85
sberryp, I use Sharon Zambito's (sugarshack) recipe. It is AMAZING! I love to work with it because it does smooth easy and it tastes great! I use butter and vanilla flavorings in mine and have had wonderful results! It is also easy to work with because it stays "workable" for a longer length of time than the others that I have used. Sharon's DVD's have been invaluable to me as well as Jennifer Dontz's. The two of them combined plus all of the help from other CC'ers has made my little cake hobby very busy!
post #24 of 85
Thread Starter 
It's funny I am was going to try sugarshack recipe for this cake. Do you change the flavors by changing the coffe cream? I was thinking of buying that dvd the art of buttercream. I have seen her clips on youtobe. Thanks for sharing!
post #25 of 85
I use the regular coffee mate. You can change flavors by changing the flavoring (Sharon uses a different flavor in hers than what I do) or you can use the other creamer flavors but I'm not sure how that will affect coloring if you are trying to achieve white. I have the buttercream dvd and she goes into how to smooth circle and square cakes. It has been a worthwhile investment for me. Not to mention, she is top notch when it comes to answering questions. She is very knowledgeable and nice. Always willing to help. Of course her sense of humor is great too! I love her Blog! HTH!
post #26 of 85
I use the regular coffee mate. You can change flavors by changing the flavoring (Sharon uses a different flavor in hers than what I do) or you can use the other creamer flavors but I'm not sure how that will affect coloring if you are trying to achieve white. I have the buttercream dvd and she goes into how to smooth circle and square cakes. It has been a worthwhile investment for me. Not to mention, she is top notch when it comes to answering questions. She is very knowledgeable and nice. Always willing to help. Of course her sense of humor is great too! I love her Blog! HTH!
post #27 of 85
Thread Starter 
Do you use sweetex shortening? Can you please share her blog
post #28 of 85
Yes, I do use the sweetex. I had a choice of another brand of high-ratio that was cheaper and I asked her opinion. She said that if I had sweetex available get it. I never looked back. It just works better and tastes better than the other brand that I had tried. It also out performed and tasted WAY better than regular shortening. I can not get it locally, but I have it shipped in. It is worth every penny to me. Oh, and her blogspot is http://sugaredblog.blogspot.com. She send out an e-newsletter that has great tips and info on her latest dvd's and sales.
post #29 of 85
Thread Starter 
Thank you so much for sharing that information!!!!
post #30 of 85
No problem. I have learned so much from others here, so I am glad to return a favor when I can! If you make your decision, please let us know!
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