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A vertical stand that holds three removable cooling trays, so a batch bake doesn't sprawl across every inch of counter. You buy the trays (roughly 11-3/4" x 17") and build a simple 1x2 frame around them — each tray sits in its own cradle of cleats, and the three cradles stack on legs.
The whole plan is really one measurement: build each tray frame about 1/4" bigger than your actual tray so it slides in and out easily. Measure your trays, not the nominal size, because bakeware varies. The cleats run inside to catch the tray, and the front horizontal pieces set the width.
It's a beginner build — straight cuts, glue, and brad nails — but a genuinely useful one for anyone who bakes cookies or bread in quantity. Size the depth and width cleats to your trays minus 1-1/2" for the depth cleats, adding about 1/4" clearance everywhere so the trays never bind.
| Item | Qty |
|---|---|
| 1x2, 8 ft | 3 each |
| Cooling trays, ~11-3/4" x 17"Bought — measure yours; sizes vary. | 3 each |
| Brad nails, 1-1/4" | 40 each |
| Wood glue | 3 oz |
Overall cost: $$. Lumber prices vary by region, species, and season, so we give a band rather than a figure we would only be pretending to know.
| Part | Qty | T × W × L |
|---|---|---|
| Legs1x2 | 4 | 3/4" × 1 1/2" × 12" |
| Inside cleats1x2Or the depth of your rack minus 1-1/2", plus ~1/4" clearance. | 6 | 3/4" × 1 1/2" × 10 1/2" |
| Front horizontal pieces1x2Or the width of your rack plus ~1/4" clearance. | 6 | 3/4" × 1 1/2" × 17" |
Buy 3 boards at 8 ft.
3 boards
Assumes 8 ft stock, a 1/8" saw kerf, and buying each part at its own width. Change the board size or kerf on the full board plan →
Build three tray frames, each about 1/4" bigger than your actual tray so the tray slides in and out easily. Measure your trays first — bakeware isn't consistent. Each frame is inside cleats plus front horizontals glued and brad-nailed together.
Attach the four legs to the bottom tray frame, forming the base tier. Keep them square and equal so the stack sits level.
Add the remaining two tray frames up the legs, spacing them so a loaded tray clears the tray below. Sand any sharp edges — this lives on a kitchen counter — and finish with a food-safe finish or leave raw. Slide your trays in.
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