Custom Cake Price Calculator

Ingredients, baking and decorating hours at your rate, packaging, overhead and profit. The price, per serving, and your real hourly.

Ingredients

Flour, butter, eggs, sugar, fondant, fillings. Cost the recipe once.

Baking and prep hours

Mixing, baking, cooling, levelling, crumb coat.

Decorating hours

The part nobody charges for.

Rate you need per hour

Minimum wage in most provinces is $16 to $18. A skilled decorator is worth more.

Box, board, dowels, delivery

Overhead share

Power, rent, insurance, kitchen licence, spread over the cake.

Profit on top

Servings

What the customer wants to pay

Custom cakes per year

How this is calculated

Labour = (baking + decorating hours) × rate. Direct cost = ingredients + labour + packaging.

Cost = direct × (1 + overhead). Price = cost × (1 + profit). Per serving = price ÷ servings.

Prices are before GST/HST. Add tax on top of the price shown, never inside your margin. Estimates, not advice.

Verdict

You would pay to make this cake

$27 an hour for you at $220 · $9.03 a serving at your price

Price this cake at$361

Conservative yearly leak$6,349

What saying yes to the customer's price gives away over a year of cakes, halved because some will pay yours.

Keep it

Want this saved, with your real numbers?

Cost every drink and bake once; it re-costs when beans, milk or butter move. Saved on this device, free.

Beans, milk, cup and extras with waste, against the menu price. Cost per cup, cost %, and the price at your target.

Litres bought against litres that reached a cup. What goes down the sink every week and every year.

Tub cost, overrun and scoop size, then the cone or cup at ChickenPieces case prices, topping and extras. Cost per scoop and the price at your target.

Pitch fee, organiser's cut, expected covers, food cost, staff and fuel against the profit you need. TAKE, NEGOTIATE or PASS.