Hi there everyone. I am a small town baker and have been doing this from my home for over 6 years now. I have just decides to step out and open a small kitchen outside of my home that I am renting from my daughter on her photo studio. Here's my big question for you all. What kind of refrigerator and /or freezer do Y all use? I want to keep this low budget but still turn out great product. I like using the freezer for putting my undefeated cakes in but then once I start working on them I put them either in the fridge or freezer between decorating. What's some of the ways Y all do it? Should I just get a top fridge and lower freezer or a separate stand up freezer for room? Pictures of your set up would be a great help too.
Thank you all so much for responding
Custom Cakes by Stacy
Two seperate untis would work best w/o getting into commercial ones. A home side-by-side is usless! The fzr is much too skinny to accomadate anything bigger than a 10" :( Most top fzrs are too small and bottom fzrs not good for finished cakes....o.k. for baked but when all iced & decorated no :( There are small frigs and fzrs (under the counter type) that might work out.....stack them on top of each other. They are about 3' tall. (I'm looking for a new home frig and saw/thought about getting that.)
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