Good morning,
A have a few questions
1. Where is the best place to purchase the foam core boards? or is there something else you are using for stability for larger cakes. I do use plywood boards my husband cut for me but won't want to have to retrieve those later from a customer.
2. What is the difference between the sps and the wilton plates with leg supports?
The only difference I see is the little prong that sits in the middle of the sps for the cardboard that you make a hole in isn't on the wilton support system.. what else am I missing ?
3.Is it nessesary to use the sps for a small tier cake 2 tier say a 10" and a 8 or 6 ?
Can just the bubble tea straws just be enough? I would always put a cake board under the next layer before setting on the bubble tea supports. I don't stack my cakes ahead of time. I have a big hill to drive down and panic enough with single cakes.
Is there an easier way to cut the sps dowels? I'm using a small hand saw.
Thanks for your time.
A have a few questions
1. Where is the best place to purchase the foam core boards? or is there something else you are using for stability for larger cakes. I do use plywood boards my husband cut for me but won't want to have to retrieve those later from a customer.
2. What is the difference between the sps and the wilton plates with leg supports?
The only difference I see is the little prong that sits in the middle of the sps for the cardboard that you make a hole in isn't on the wilton support system.. what else am I missing ?
3.Is it nessesary to use the sps for a small tier cake 2 tier say a 10" and a 8 or 6 ?
Can just the bubble tea straws just be enough? I would always put a cake board under the next layer before setting on the bubble tea supports. I don't stack my cakes ahead of time. I have a big hill to drive down and panic enough with single cakes.
Is there an easier way to cut the sps dowels? I'm using a small hand saw.
Thanks for your time.
