Ever since Cheryl Harrington opened Shortcake Bakery at 4700 Rhode Island Avenue she’s been using the former owner’s pizza oven for every cake, scone and muffin.  In late November that changed though, with her purchase of a Southbend Industrial oven. “It has five racks,”  raves Harrington, “It’s increased my capacity by 150 percent!”  Business at the bakery, now open over two years, suffered somewhat over the government shutdown, but Harrington hopes it willl pick up again over the holidays as customers stop in for homemade decorated gingerbread cookies.