I want to thank you for your support and inputs. This site is great, especially when you are just starting and not sure if heading the right direction.
I have another question.
For those of you who work out their homes, do you use your regular home oven or does it make sense to expand and invest into something bigger, commercial size oven, if so, which one?
I began getting more and more orders every week. I can handle 4-5 cakes in my own kitchen, but fridge size is limited and its challenging and not very convenient with 1 oven, small mixer and limited space.
Started to think maybe it’ll make sense to utilize my basement for cake making needs but not sure.
Any advise? How are you guys doing it?