Buttercream looks perfect when the room is cool, the cake is chilled, and the fridge door stays shut. Most problems start when temperature moves out of range.
If you bake for clients, a good refrigerator protects flavor, structure, and food safety. It also keeps your schedule on track.
Many cake studios use glass door merchandisers, prep tables, and reach-ins from trusted suppliers such as Toronto commercial refrigeration. The right setup helps you plan, finish on time, and hand over cakes that look as good as they taste.
Photo by Gustavo Fring
Why cold control matters
Cakes are delicate. Butter sets, ganache firms up, fruit weeps, and sugar pulls moisture from the air. Cold air slows all of this. A stable fridge prevents slumping tiers, sliding fillings, and dull finishes.
Cold also helps you work clean. Chilled layers trim with less crumb, and cold buttercream smooths faster.
Food safety is the other side. Perishable fillings like cream cheese, custards, and milk-based ganache must stay below 4 °C or 40 °F. That temperature slows bacteria growth during storage and transport.
Public guidance from food authorities points to this same range for safe refrigeration, so it is a smart baseline for your studio.
Know your target temperatures
Keep your main fridge at 0 to 4 °C, not colder than needed. Below 0 °C you risk frost on fondant and cracked glaze. Above 4 °C you shorten safe holding time for dairy fillings. A freezer should hold at or below −18 °C.
Use a simple fridge thermometer on each shelf, front and back, and check it twice a day. Record the readings in a small log so you can spot patterns.
Aim for gentle airflow. Strong fans can dry exposed cake edges and create ripples on mirror glaze. If your unit has adjustable vents, open them near the back and keep the front less direct.
Store finished cakes in boxes or cake carriers to block drafts and odors. For tall tiered cakes, leave at least 5 cm of space around the box so air can move without touching decorations.
Choose the right equipment for a cake studio
Different tasks need different fridges. You do not need everything on day one, but plan for your main jobs.
Glass door merchandiser
Great for display and pickup days. Bright lighting and steady cooling keep decorated cakes ready while clients can see stock at a glance. Choose a model with self-closing doors, bright but cool LED lights, and easy-to-clean shelves.
If you sell slices, cold drinks, or pastries, a merchandiser also handles that.
Reach-in refrigerator
This is your workhorse. Look for adjustable shelving and a clear path for tall boxes. A digital controller that shows actual temperature, not only set point, helps you react fast. Door gaskets should be firm and easy to replace.
Solid doors give better insulation than glass if display is not needed.
Prep table with refrigerated pans
If you pipe, fill, and finish many cakes each day, a prep table keeps creams and fillings within reach and in range. Close the lid between tasks. Use shallow pans and change spoons often to keep the surface temperature safe.
Freezer
Use a small upright or chest unit for sponge layers, fruit purees, and backup buttercream. Label by date. Wrap layers well to prevent freezer burn. Thaw in the main fridge overnight, never on the counter, to keep texture and food safety.
Ice cream or gelato cabinet
If you sell ice cream cakes, choose a cabinet designed for dipping. These hold a colder, more stable range and prevent temperature swings that cause ice crystals.
When comparing models, check the compressor warranty, service network, and parts availability. A five year compressor warranty and one year parts and labor coverage is common for quality commercial units.
Quick access to seals, shelves, and controllers reduces downtime when a part wears out.
Daily routines that protect your work
Door discipline
Every open door lets warm air in. Plan your pulls. Keep a simple shelf map so staff can grab boxes fast. Load finished cakes on the middle shelves where air is steady. Place milk and heavy items on the bottom so they do not crush anything if they shift.
Cooling timeline
Move sponges from oven to rack, then to the fridge only after surface steam stops. Warm trays raise the internal temperature of the cabinet and slow other cooling.
If you need to cool many trays at once, use speed racks near an intake vent and rotate positions every 10 minutes for even chilling.
Boxing and spacing
Box cakes before chilling to avoid condensation on decorations. If the outside of a box feels damp after chilling, leave it closed as the cake warms to room temperature. The moisture will form on the box, not on the cake.
Keep at least one shelf open during rush periods so you can slot in tall orders without squeezing items together.
Thermometers and calibration
Keep one digital probe for spot checks and two hanging thermometers in each fridge. Calibrate the probe monthly using an ice water test. If readings start to drift, clean the sensor and retest. Replace faulty units rather than guessing.
Cleaning
Wipe gaskets daily, and clean shelves weekly. Spill sugar, dairy, or fruit and you invite odors and film that can affect delicate finishes. Turn cleaning into a checklist so it happens during slow periods, not at midnight before a pickup day.
Delivery, display, and humidity
Transport
Chill cakes firm before loading. Use non-slip mats and cold packs around, not on, the boxes. A vehicle with air conditioning set cool helps keep the core temperature stable during traffic. For long routes, bring a probe and check one box at mid-point to confirm the chill is holding.
Display cases
If you use a front-of-house case, confirm the case is a true refrigerator, not only ambient with lighting. Check that the case holds below 4 °C with doors opening and closing during normal trade. Rotate items to avoid drying on the airflow side.
Humidity
Very dry air can dull buttercream and meringue details. Store finished work boxed, and use parchment under lids to prevent smudges. If your unit has a humidity setting, keep it moderate. Too high and condensation forms when cakes move to a warm room. Too low and edges dry. Small tests with dummy cakes can help you find the sweet spot for your climate.
Planning for busy seasons
Holidays, wedding season, and graduation weekends strain even a good setup. Build a simple capacity plan.
Count trays and box sizes
Map how many 6, 8, and 10 inch boxes fit per shelf without touching walls or the fan guard. Note the maximum for tall tiers. Post this map on the door.
Staging
Use your reach-in for production and a merchandiser for finished orders on pickup day. This keeps doors closed on the fridge that holds fillings and partially finished work.
Backup power
If a power cut is common where you work, keep a small generator or know a local shared kitchen you can use in an emergency. During an outage, keep doors closed and log the time. When power returns, check temperatures. If food was above 4 °C for more than two hours, follow food safety guidance before deciding to use or discard.
Supplier support
Choose suppliers who can deliver fast and answer service calls quickly. Response time matters when a gasket tears during a rush. A supplier that ships across Canada with clear warranty support can save a weekend full of orders.
