I am thinking about redoing my kitchen. Does anyone have a great layout for a cake kitchen? I have about 180 - 200 sq ft. I just need something to get started!
A lot of the decisions are just what you like. How you work. What you use the most. Stand where the work station would be and close your eyes. What do you see? You don't want to waste time having to walk AROUND a table to get every little thing you need. Same goes for carrying a heavy cake to the refrigerator.
I used some graph paper and mapped out different options to play with. I even went so far as to make a scale model of the square footage VS the foot print size of each item. Bit tedoius but it was better than moving furniature and tables and all that heavy equipment around untill you get it jsut right.
When/if you get a new oven, go shopping with your tape measure! I just got a new oven, and a lot of the ovens won't allow for a 16" pan. So I got the biggest interior I could get!! (I think it measures 18.5 - but watch out for the rack - it curves up in the back)