I can't afford the really nice rubbermaid ingredient bins...yet. I'm not sure if the cambro are air tight, and the Vittles Vaults are still a bit steep to start. However, in order to keep costs down, buying a 50# bag of cake flour and a 25# bag of powdered sugar, and a 50# box of Sweetex seems to be my best bet (I have a membership to a restaurant supply store). I will use it...with all the cakes we make for events (to donate/support the event), I'm using it! So far in January, I've gone through 25# of powdered sugar already...and 15# of flour.
Would food-grade 5 gallon pails work alright? (these are what I use to store my wheat berries, since I buy 150# at a time). I figure I'll portion out the Sweetex and store it in the freezer in 1 c. portions.
My husband is getting me 6' of cabinet storage set up over the weekend. This is where I intend to store all of our cake/baking/extra cooking gear (to keep it separate from our family kitchen).
Thoughts? Suggestions? Ideas?
Oh...for cost purposes... a 50# bag of cake flour costs $14. Buying in 2# boxes from the store costs $3 a box. My 25# of powdered sugar was $13.50. I had been purchasing 7# bags for $9.50.
Just this week, we are making a 3-tier round (14, 10, 6), and 2 half-sheet cakes. In two weeks, I have another half-sheet cake, in three weeks, an 8" round, another 8" round in April, 2 half-sheets in May, 1 half-sheet in June...and that's just what I *know* about. We already have several parents who want to purchase their kids' cakes from us, and we haven't gotten everything for the business together yet! I think they like the novelty of having an 11yo do most of the decorating :D