DH just hit me with what I think is wise advice about cake deco biz. I was sharing with him that I want to do about 8 cakes a month...I felt that's small enough and reasonable. He didn't. He says he doesn't think its reasonable because I waste so much time every time I get a cake order running back and forth to the store because I fail to keep an inventory of the items that I know I need for most orders. So, he suggested that I make a list of things to stop in my "bakery" and we'll work over the next month to get the items 
....then I should set my goal of 8 cakes a month and build from there. He also told me to check in with you guys to determine what I should stock so I don't forget anything. Gotta love that man sometimes! 
Anyway, let me know what the must haves are for you and the best place to buy them. Thanks!!
i'm new to decorating, so i can't really help, but i'd like to know, so here's a bump
Items to actually make the cake would include:
eggs
milk
butter
sugar (all kinds)
flour
vanilla
boxed mix
chocolate chips
candy melts
mp
fondant
americolors
'Hardware' so to speak:
pans (I would start with a couple of 6, 8 9 and 10 inch)
boards, bags, tips (mulitiples of the ones you use the most) freezer paper to cover your boards, boxes, dowels, straws, off set spatuals, flower nails......I'm sure there is more but that is a start
Depending on your decorating needs [fondant, buttercream ] and if you make your own fondant, here's a basic list:
Box mixes [if you use them] They last for quite awhile, just check the dates
Powdered sugar, flour, oil, etc [the obvious ingredients]
Cake boards and whatever you use to cover them / contact paper
Flavoring extracts
Crisco
Wide assortment of color gels
Fondant tools
Decorating bags [all types if you use them]
Tips [duplicates of frequently used ones]
Cake boxes
I am sure there's a lot more, but this may get you started. Good luck and sounds like your DH is really helpful!
I am a hobbyist and rarely do more than a couple cakes a month. But I hate to have to run to the store if I get an order. I always keep cake mixes, powdered sugar, meringue powder, butter flavoring, vanilla, Crisco, and since I make my own fondant I also keep glycerine. Tylose powder, and unflavored gelatin on hand. Then I keep boxes in a full run of sizes, cake circles in several sizes, and I always bring sturdy boxes home from work to cut sheet cake boards, ( saves a little money )foil wrap to cover the boards and I thibnk that is about it. Eggs and milk are purchased with my weekly groceries because I usually know several weeks ahead that I have a cake due. I am sure I have forgotten something. Hope this helps.
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