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A three-tier stand that holds removable cooling trays, freeing up counter space when you're baking in batches. Built from 1x2 around trays you buy.
| Part | Qty | T × W × L | Material | ✓ |
|---|---|---|---|---|
| Legs | 4 | 3/4" × 1 1/2" × 12" | 1x2 | ☐ |
| Inside cleats Or the depth of your rack minus 1-1/2", plus ~1/4" clearance. | 6 | 3/4" × 1 1/2" × 10 1/2" | 1x2 | ☐ |
| Front horizontal pieces Or the width of your rack plus ~1/4" clearance. | 6 | 3/4" × 1 1/2" × 17" | 1x2 | ☐ |
| Item | Qty | ✓ |
|---|---|---|
| 1x2, 8 ft (Pine) | 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 varies by region, species, and season, so we give a band rather than a figure.
Tools: Brad Nailer. Materials: 1x2, 8 ft, Brad nails, 1-1/4", Wood glue
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.
Tools: Brad Nailer, Drill / Driver. Materials: 1x2, 8 ft, Brad nails, 1-1/4", Wood glue
Attach the four legs to the bottom tray frame, forming the base tier. Keep them square and equal so the stack sits level.
Tools: Brad Nailer, Random Orbit Sander. Materials: Cooling trays, ~11-3/4" x 17", Brad nails, 1-1/4", Wood glue
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.