Marble, wood and a stainless surface are ideal for baking.
Wood is the best for anything that needs flour on the counter. Dough won't stick to it which allows enough friction to shape a loaf.
Marble is good for keeping dough chilled and perfect for making pie crusts.
Tile and grout are the enemies for baking kitchens. You want even surfaces. They also make it impossible to clean up.
Easy cleanup is important. The best way to ensure that is to make sure the edges where the counter and walls meet are rounded. If that isn't possible, make sure the baking surfaces are away from the wall so its easy to sweep up.
Another important thing is the height of the counters. Rolling dough takes a lot of man power. If the counter is at a lower height then standard counters it is easier to put more force into rolling dough.
Lighting
Lighting is key to baking. It makes the process much easier. Bright, natural light is needed to create the art. It is recommended to have incandescent light everywhere and to have fluorescent lights in the storage places and over the fondant table. Fluorescent disperse well and light evenly but are not conducive to being creative. It doesn't allow you to see the beauty in things.
Storage
The main thing is to make sure everything is away. Nothing should be out. When it is time to bake, then you take out what you need. It shouldn't be that you have to put things away in order to start baking. NO CLUTTER.
Everything should have a place. Rolling pins should always go back in the same space. Cookie cutters should be in draws not out in the open. The same goes for whisks, spoons etc. They shouldn't be in jars on the workspace. It is just another thing that would be knocked over while moving around to bake. Pull out pantries help so you can see everything you have.
Specialized storage systems aren't necessary.
The Right Appliances
5 qt. stand mixer and food processor. Kitchen Aid is highly recommended for the stand mixer. They are the easiest to use, clean and last the longest. It is recommended to buy to bowls for the Kitchen Aid and to buy two of all the add on attachments. That way you don't have to clean them off in middle of a recipe.
For the food processor, Cuisanart is recommended. The buttons are sealed under rubber, making it easy to clean.
No side by side fridges. It is nearly impossible to place a baking sheet into the freezer side. It is recommended to get a bottom pull out freezer.
A speed rack is essential. It is for cooling cookies and cakes. Sometimes they are known as pan racks.
Wide Mouth Containers
Keeping sugar, flour and other ingredients in wide mouth containers makes it easy to get a cup of something and not make a mess.
Baking Trays
Thin baking trays are horrible. They burn easily. Use heavy, commercial-grade sheet pans.
Websites:
http://www.bhg.com/kitchen/layout/baking-center-ideas/#page=1
http://www.houzz.com/ideabooks/113805/list/The-Four-Keys-to-Great-Kitchens-for-Baking
http://www.epicurious.com/articlesguides/kitchenequipment/expertadvice/ultimate-baking-kitchen
http://www.kbbonline.com/kbb/news-and-features/Ace-of-Cakes-5-Step-563.shtml
-Jodi
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