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What size refrigerator to store small wedding cakes

post #1 of 9
Thread Starter 
I want to buy a refrigerator just to store cakes in. Don't need a freezer and it would just be for my own home use. What is the amount of space I would need inside to hold the cakes?

Currently everything I am making I am giving away and want to try my hand at making wedding cakes, never done one. I know that I will need to store it in the frige.

I know several people getting married on a very tight budget and I would like to do their wedding cake as a gift, and what a great way to get practice.

Thanks.
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Celebrate life every day with family and friends.
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post #2 of 9
Why do you "know you need to store a wedding cake in the fridge?" It dries them out. Unless you used a perishable filling, which is not a good idea for a wedding cake that will sit out on display long enough to violate the four hour rule, there is NO good reason to refrigerate a cake.

I've been making wedding cakes exclusively for 10 years and have never, never, ever put one in the fridge. But I also never, ever use a perishable filling.
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.
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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.
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post #3 of 9
Thread Starter 
See -- I don't know. Shows you what a newbe I am. Anyway, I would like to make a couple of wedding cakes to try my hand at it for those that can't afford one.

Thank you so much. That made me laugh at how naive I am.
Celebrate life every day with family and friends.
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Celebrate life every day with family and friends.
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post #4 of 9
I just did my first wedding cake this weekend. (It, too, was a gift for the couple.) The bride requested a mousse filling (which I make with cream) so it needed to be in the fridge. I put it in my regular old fridge (freezer on top, fridge on bottom) I also use the freezer to chill my cakes before stacking, etc. Something to think about, too, if you ever want to freeze cakes.
Good luck! I think it's a great idea to give them away as gifts until you're ready to 'be in business'. Great experience and the couple gets a fabulous gift!
If you get melted chocolate all over your hands, you're eating it too slowly. ~Unknown
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If you get melted chocolate all over your hands, you're eating it too slowly. ~Unknown
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post #5 of 9
Hey, take that money that you would have spent on a fridge and buy an Agbay. And your first set of SPS.
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.
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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 #6 of 9
Well if you ever do use a perishable filling:

So what I did was take my largest cake board to the store with me and see how it fit in the friges--y'know figure 4 inches times however many tiers high--like a five tier would be 20 inches tall--the height is generally no problem it's the circumference of that bottom board that poses the greatest barrier.

Bottom boards generally are 4 inches larger than the bottom tier--like 20-24 inches. I think I could get a 22 in mine if memeory serves.

So for larger cakes what you can do is, put the cake on it's own smaller board to keep it chilled then place it on the larger board (the one that is too big for the frige) at the venue when you set up. If you ever need to keep one chilled where the bottom board won't fit.

Each to their own--some use friges some don't. When you watch the pros on tv you notice that a lot of them use the frige. But a lot of people don't use the chill box either. They are very important for sculpturing.
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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post #7 of 9
Thread Starter 
leahs, that's big league stuff. You are the professional for sure. I have a cake leveler but nothing like an Agbay, and the SPS system is way more advanced cake than I am planning to do.

I just do this for the love of the hobby. I have to bake, I can't help it. I bake when I have nothing to bake for and then give it away. Last week I did beach themed sugar cookies for 300 people. Palm trees, surfboards and sailboats with lots of detail and gave them as a gift. I am addicted to baking and creating beautiful things but don't really have a lot of money to purchase elaborate supplies. Flour, sugar, butter is affordable and I figure the fridge I could use for lots of stuff.

Thank you. I wish I could do it professionally like you but I don't have the funds required to establish a business.
Celebrate life every day with family and friends.
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Celebrate life every day with family and friends.
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post #8 of 9
Quote:
Originally Posted by k8memphis

Well if you ever do use a perishable filling:

So what I did was take my largest cake board to the store with me and see how it fit in the friges--y'know figure 4 inches times however many tiers high--like a five tier would be 20 inches tall--the height is generally no problem it's the circumference of that bottom board that poses the greatest barrier.

Bottom boards generally are 4 inches larger than the bottom tier--like 20-24 inches. I think I could get a 22 in mine if memeory serves.

So for larger cakes what you can do is, put the cake on it's own smaller board to keep it chilled then place it on the larger board (the one that is too big for the frige) at the venue when you set up. If you ever need to keep one chilled where the bottom board won't fit.

Each to their own--some use friges some don't. When you watch the pros on tv you notice that a lot of them use the frige. But a lot of people don't use the chill box either. They are very important for sculpturing.



I carried in a large cake board into the store when I purchased my freezer. I had a measuring tape in one hand and the cake board in the other. I told the guy I liked to visualize things. icon_lol.gif
All he could say was, "Ma'am, you just do whatever it is you need to do, and let me know if you need something."

-Debbie B.
post #9 of 9
Quote:
Originally Posted by DebBTX

Quote:
Originally Posted by k8memphis

Well if you ever do use a perishable filling:

So what I did was take my largest cake board to the store with me and see how it fit in the friges--y'know figure 4 inches times however many tiers high--like a five tier would be 20 inches tall--the height is generally no problem it's the circumference of that bottom board that poses the greatest barrier.

Bottom boards generally are 4 inches larger than the bottom tier--like 20-24 inches. I think I could get a 22 in mine if memeory serves.

So for larger cakes what you can do is, put the cake on it's own smaller board to keep it chilled then place it on the larger board (the one that is too big for the frige) at the venue when you set up. If you ever need to keep one chilled where the bottom board won't fit.

Each to their own--some use friges some don't. When you watch the pros on tv you notice that a lot of them use the frige. But a lot of people don't use the chill box either. They are very important for sculpturing.



I carried in a large cake board into the store when I purchased my freezer. I had a measuring tape in one hand and the cake board in the other. I told the guy I liked to visualize things. icon_lol.gif
All he could say was, "Ma'am, you just do whatever it is you need to do, and let me know if you need something."

-Debbie B.




>high five< icon_lol.gif
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
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