Hello, I am wondering if anyone has tips or tricks on getting a stacked caked level, it seems when i put my level on each cake before i stack it (using sps) its level, but then i stack it and its off a bit?? Anyone know how to adjust a stacked cake with tricks??

anyone?? how about after the fondant is put on, and its a little unlevel, what does everyone do???

It sounds like maybe you are not icing the cake &/or rolling the fondant evenly. Could it be your level isn't working properly? It just doesn't sound right.

with SPS, the cakes do not sit on one another. They are independent (although they look cohesive)

Are you cutting the dowels, or using them at 4" (height they are shipped at)?

Make sure you are not allowing the lower cake to in any way physically support the tier above it. The dowels do the work. The cake just fills the space created by the dowels.

I do ice my cakes level, but fondant sometimes does not get rolled out completely equal I am sure... because i put the fondant on and then its a tad bit uneven, since the fondant is final product i dont know how to fix that?

i know not everyones cakes are perfectly level once the third cake is put on, I am up to date on fondant and all that but cant figure out how to get a perfectly level cake if its done in fondant... In this case, what do you do to fix it?

I cut the dowels, because my cakes are always higher than 4 inches, i buy the 5 inch sps, and cut them down to 4 and a half or whatever i need, then shove them in the plate and put that down in the cake below. It is hard to get them exactly even within a hair but they are pretty level when i test it out, then i put the cake on, and all of a sudden its a tiny bit off????[/u]

Are you using a mitre box to saw your SPS columns? You really need to get them sawn off at a perfect right angle...even a tiny bit off will make your cake look a bit uneven. I have no idea how to fix it once they are stacked together, sorry.

Re. the fondant, if you are not doing this already, try rolling out between two dowels or proper "fondant rolling out strips" (don't know what they are called, sorry) that can be turned on their sides for different thicknesses, or even the rings you put on the end of wilton rolling pins. If you don't want to do that, once you have rolled your fondant out, go over the top with a smoother and you should be able to feel where it is thicker/thinner, and adjust with more rolling before decorating your cake. Other than that, I am out of ideas....

no, i need mitre box! where do you get that, I did go to lowes a year ago and asked about a saw and box thing and they pointed me to one, and it would never have fit those colums, so maybe they showed me wrong. So i should cut them in a mitre box? that will get them straight? any other ideas..? i bet that is it!

Plus the fondant, i will def try the smoother thing..

Something like this : http://www.lowes.com/pd_48795-355-20-600Y_4294857572__?productId=3034227&Ns=p_product_qty_sales_dollar|1&pl=1¤tURL=%3FNs%3Dp_product_qty_sales_dollar|1&facetInfo=