Price custom cakes from your true cost. Free, no signup.
The classic trap is pricing at 2-3x ingredient cost and forgetting your hours. This check shows what that price really pays you per hour.
Estimates for planning only. Presets are starting points, not market rates - check what custom bakers near you charge and adjust your hourly rate to match your skill level.
Start with the cake card. Pick a preset: Sheet cake, 2-tier birthday, or 3-tier wedding, each loading typical servings and hours, or enter your own numbers. Enter servings, total hours counting bake, decorate, shopping, and cleanup, and your hourly rate. Then the costs card: ingredients, the box, board, and dowels, overhead for utilities and kitchen time, and your profit margin percent. Add decor add-ons as rows, like fondant figures, fresh flowers, or a topper. Enter round-trip delivery miles and your driving cost per mile, with $0.70 as the default starting point. In the price check card, enter what you were going to charge. The breakdown shows every cost line, your true cost, the margin, your recommended price, and the price per serving. The verdict reads PRICED FAIRLY if your number covers it, or UNDERCHARGING BY a dollar amount with your real wage per hour. The note under the card names the classic trap: pricing at 2 to 3 times ingredient cost and forgetting your hours. All defaults are editable starting points. No signup, nothing leaves your phone.
Example only, not typical pricing. Say you use the 2-tier birthday preset: 40 servings, 9 hours, $20 per hour, $25 ingredients, $8 packaging, $5 overhead, 20 percent margin, no delivery. Labor is 9 times $20, or $180. Non-labor costs are $25 plus $8 plus $5, or $38. True cost is $218, and the recommended price is $218 times 1.2, or $261.60, which is $6.54 per serving. If you planned to charge $200, the verdict reads UNDERCHARGING BY $61.60, and your real wage is ($200 minus $38) over 9 hours, or $18 per hour. The old 3-times-ingredients rule would say $75, which does not even cover your true cost of $218.
It prices the flour, not the hours. Nine hours of labor plus packaging, overhead, decor, and delivery dwarf the ingredient bill on a custom cake. The tool's true-cost line shows what 3x-ingredients misses.
Set it to your skill level's market rate: check what custom bakers near you charge and match it honestly. Beginners charge less while they build a portfolio; experienced decorators charge more. The preset rates are starting points.
Utilities for the oven, kitchen wear and tear, and a share of insurance or licensing. Small per-cake amounts that add up across dozens of orders, which is why the tool gives them their own line.
Yes. Enter round-trip miles and your cost per mile; $0.70 is the default starting point. A wedding cake is fragile cargo that takes real time and gas, and free delivery quietly erases your margin.
The recommended price gives you the exact number, so raise new orders to it first. Many bakers grandfather one last order for regulars, then move everyone to the new price list.