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Using SPS for the first time and I am terrified! - Page 2

post #16 of 33
Quote:
Originally Posted by leah_s View Post

Yes, SPS was created for bakery's who didn't offer delivery, so that the customer could transport their own tiered cakes.  If you can lift it, you can deliver it assembled.

 

PS that center dowel doesn't really do anything.  If your cake is really sliding sideways, the dowel will stay firmly impaled in the bottom board and tear right thru your cake.

 

That's interesting, many thanks for the advice. I haven't gone down the sps route yet (haven't had the need bc I mostly do 2 tier & have found bubble straws ideal for that. I do have a 3 tier coming up and will be reading through your words of wisdom upon construction)!

post #17 of 33

Leah, Can I use Wiltons sps system? I know it's not the same as the one on Global but it's the only one I can get here (France) & the shipping prices are too expensive to make it worth while. Do you or anyone else on here have any experience with the Wilton ones?

post #18 of 33

Sorry y'all but I have another question, what if the cake isn't exactly 4"? Mine are usually just a tad over, will it make a difference? 

post #19 of 33

The only down side with SPS...I want to buy them in a store.  Geesh...I hate waiting for them...and I hate paying for shipping! 

post #20 of 33

Hi Tra--

 

I do think there is a difference between the Wilton and the SPS I order from Oasis-- not sure if it is a mental difference but... I only trust the SPS from Oasis-  when I order (which I hate too) I always order multiple sets of each size, typically it is the one I don't have on hand that I need- Murphy's Law.

 

It DOES make a huge difference that the cakes are flush with the top of the legs-- I am not fortunate enough to own an agbay leveler (yet!!) but I will for sure try to bake my cakes to a 4 inch level or above so I can cut down- which is not easy I still have not found the right tool - saw- to do that yet- be sure to account for your

fillings- so measure the legs after you have filled and settled the tier.it

 

Once you start using the SPS you will not go back- it really makes delivery/pick ups so much easier and more confident-

 

A HUGE thank you to Leah for posting the instructions- with pictures- it made all the difference for me

 

Mo

post #21 of 33
This is probably a stupid question, I have never used this system, but why are you poking a hole on the cardboard, do you put a dowel through the middle?
post #22 of 33

There's a little plastic spike in the center of the plastic plate that goes trough the hole you make.

post #23 of 33

rant alert

 

ARGH!  The Wilton hidden pillars and BakeryCraft's SPS are NOT the same!  SPS is the proper name of the system by BakeryCraft.

 

rant over

 

If the W hidden pillars are all you can get, then at least it's better than dowels.  You still have to cut down the pillars, which is the risky part of any support system (if you don't get them exact) but at least the pillars do "fit" into the W plates.  They don't lock in tightly like the SPS legs and plates do, but they are waaaaaaaay better than dowels - which don't lock into anything.

Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #24 of 33
Thanks for the answers but I'm a tad confused about this, are the Wilton ones not cut to size like the sps from global? Or are you talking about my cakes being slightly over the 4 inch or slightly under so therefore I'd have to cut them to size? ( something hat does not thrill me). Sorry about all the questions, I've been out a few hours and need a coffee so... ( am responding via cell phone). I think I may order the spa from global and have it delivered to family on the States and wait until I go or they come here. I've checked the shipping costs and it is almost as much as the item(s) so not feasible at al. Leah, I have found and bookmarked your page. Thank you.
post #25 of 33
Hi,
Been reading this thread and others, and am just very nervous. I have a 4 tier cake to be made for April 6th. I can't imagine that the little spikes that go into the bottom of the cake boards keep these cakes from sliding off? It just seems like a big job for a little spike. The colums are to hold weight, correct? They have nothing to do with keeping the cake from sliding?

Can anyone reassure me about this? Thanks!
Nancy
post #26 of 33

SPS works great!  As long as the hole is punched all the way thru the cake board you will be fine.  I usually use the sharp end of a flower nail to make sure the hole is completely thru the board.  I also put a little melted chocolate on the board before I put my cake on it to kind of "cement" the cake to the board.

 

I only use SPS, never dowels or bubble tea straws and have done up to 6 tiered cakes using it.

Tact is telling someone where to go so nicely they can't wait to take the trip!
Reply
Tact is telling someone where to go so nicely they can't wait to take the trip!
Reply
post #27 of 33

Can these be used for a topsy turvy cake?

post #28 of 33

I just want to say if you follow Leah's instructions be very confident. I had a cake Hubby accidentally turned almost sideways, one that had to be driven over a curb and down a sidewalk to deliver, and one that was picked up by groomsmen coming straight from the bachelor party in a sports car and rode on his lap for an hour. Every cake made it perfect!

post #29 of 33
Thanks! I just ordered the plates and the Grecian pillars because they are the only pillars I saw that were 4 inches tall!
Nanc
post #30 of 33
If you're really nervous about transporting a cake stacked that big (like I am), then I have put double sided carpet tape between the plate and cake board. It's a little harder to get the cake off for cutting but it gives me more piece of mind when transporting the cake hours away. Melted chocolate or royal icing will probably work just as good though.
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