Cake Pricing Guide – How To Price A Cake

This cake pricing guide has been a long time coming. I cannot begin to tell you how many times I’ve been asked how to price a cake.

Whenever I get that question, it takes me back to the beginning of my cake journey. When I sold my first cake, I had no idea how much a homemade, custom cake should cost.

I had no idea how much my cakes cost to make, and I was comparing my cakes to grocery store cake prices.

Overtime I learned to value my time and effort, and began to recognize the type people I wanted to bake for. But I still undercharged my cakes for YEARS!

The main reason I’m sharing this post is help you value the hours of work you put into your custom cakes, and help you charge the right price for them.

The goal of this cake pricing guide is to:

  • help you recognize the worth of your time
  • ensure you are consistently making a profit on your cakes
  • empower you properly price your cakes based on your customers/region

Basic Formula to Price a Cake

I like use the formula below to calculate the price of a custom cake. I use this for smaller custom cakes, rather than wedding cakes (which are usually priced by the number of servings).

Cake Price = Labor (hours of estimated work x your hourly rate) + Cost of Ingredients + Overhead

It comes down to basic cost accounting, factoring in your direct and indirect costs. And of course, valuing your time!

I want to highlight that this concept also applies to homemade cookies and cupcakes. It really works for any baked good that a home baker can make.

Labor: Valuing Your Time

Yup, that’s right. Your time is valuable, and you should be paid for your skills.

You are a cake artist, and the number of hours you expect to spend on a cake should be factored in. If someone asks for an intricate cake topper, or delicate sugar flowers, it should be built into the price.

Estimating the Time a Cake Will Take

Now I’m sure you’re thinking, “but what if a cake takes longer than I think it will??”

And that is where it gets hard. Sometime a client might ask for something that you’ve never done before. You might have no idea how long it will take, or if you’ll have to try making something multiple times.

In those types of situations, you just have to make the best estimate you can, and hope that you’re close. Some cakes will take longer than expected, and some cakes will take less. I try to tell myself it all averages out in the end.

I also want to note that I only consider active time for this part of the equation. Inactive time like allowing your cake layers to cool, or a fondant feature to harden are not included in this.

Hourly Rate

The other part that can be hard to figure out is your hourly rate. The further you are in your cake journey, the easier it is to figure this out.

I know when I was first starting, I felt grateful just to have cake orders. I also wasn’t as experienced or confident in my skills. The thought of paying myself for each cake I made seemed crazy.

But you know what? If you worked in a bakery, you’d get paid an hourly rate!! You should pay yourself at least minimum wage, even if you feel like you’re still learning.

You can also adjust your rate to take your experience and skills into account. You might start out at a lower rate, but as you develop your abilities overtime, you can increase your rate.

Cost of Ingredients: Direct Costs

Now onto the second part of my equation, the cost of your ingredients! These are considered to be your direct costs.

Direct costs include the ingredients you use to make each cake. It’s incredibly important that you track these, so you know how much it costs you to make a cake.

photo of wedding cake ingredients on counter

Most of us have our list of go-to recipes (like my vanilla cake recipe), and it’s actually pretty easy to calculate the cost with a little bit of leg work.

This might be my CPA showing, but I created an excel spread sheet to help me quickly calculate the cost of each of my cakes. I know that not everyone loves numbers as much as me, but I do think that most bakers out there enjoy being organized and precise.

Create A Pricing Spread Sheet

A costing sheet is easier to make that you think, and once it’s created, the file does all the hard work for you.

List Out Your Ingredients

I made a master sheet of every ingredient I buy for my cakes, ranging from butter to freeze-dried strawberry powder! After I made my ingredients list, I created a price column next to it.

Price of Each Ingredient

I then scoured my grocery store and receipts to figure out the price of each ingredient.

But you don’t need to know how much a container of salt is. You need to know much a tsp costs, or how much a cup of flour is! The next column I made shares a standard portion size for each ingredient.

For instance, I measure baking powder by the teaspoon, and brown sugar by the cup.

This is my first pricing file I ever made, back I 2014. You can clearly see from the profit column I was underpricing my cakes!!

Calculate the Cost per Unit

This next step takes some time. You have to figure out how many servings of each ingredient a container or bag has. For example, a small bag of granulated sugar contains about 8 cups of sugar.

If you’ve made it this far, you’re golden. You can now easily calculate the cost per unit of each ingredient, and link it your recipes!

Calculate the Cost for Your Most Popular Recipes

I made a tab for each of my most popular cake recipes, and then calculated the cost of each of my batter and frosting flavors.

I know this is a ton of work, but it’s worth it. It also helps you know how much money you’re actually making on each cake you sell.

Overhead and Special Equipment: Indirect Costs

Now we’re finally to the last component of our equation – indirect costs!

Indirect costs include anything you pay for to make a cake, other than ingredients.

This can include variable costs like cake boxes, cardboard cake rounds, parchment paper, or even specific cutters or molds that you have to buy to complete a cake order.

It also includes fixed costs, like rent, electricity, or big baking purchases like ovens or stand mixers.

photo of no bake cheesecake filling in pink kitchen aid stand mixer

Most of us home bakers don’t rent out a separate space, but I think almost all of us have invested in baking equipment!

Whether it’s an edible printer, or an air brush, you should calculate the depreciation of those tools over their expected lifetime, and add them into your overhead.

This way, you’ve truly included in all the costs you incur to make cakes. These types of costs can really add up, so it’s important you consider them in your pricing.

Recognizing Your Clientele

Like I mentioned earlier, one of the biggest mistake home bakers can make is trying to compete with grocery stores. I think we’ve all done it at some point in time.

But the people who run to Walmart last minute to pick up a sheet cake are not the same people who are reaching out to you weeks (or months) in advance to create a custom cake for someone special.

Grocery chains use cheaper ingredients, and bake in bulk. You are using top of the line ingredients, and creating special flavors and beautiful decorations.

Your price should not be anywhere close to the price of a grocery store cake.

You Should Be Too Expensive For Some People

Back in 2016 (when I still sold my cakes), my average rate for an 8-inch layer cake was $100. I had more demand that I could handle, and people are willing to pay a pretty penny for custom things here in NYC.

And even then, people still told me I should charge more for my cakes. It blew my mind.

People frequently spend $100+ on a custom cake. Your rate should be high enough that it causes some people to walk away. If no one is telling you that you’re too expensive, you’re probably not charging enough.

If you’re unsure how much people in your area are willing to pay for a custom cake, it’s ok to ask around.

You can get a read on prices in your area by reaching out to other custom bakers in your area. It’s also a great way to network!

Don’t Try To Undercut Other Bakers / Bakeries

Just be sure you don’t try to undercut other local bakers or cake shops in price. The cake community is small, and you want to support your fellow bakers.

If you get a cake order solely because your rate is cheaper, you might not be gaining the clientele you want. The type of person who shops around for the cheapest custom cake they can find are usually not someone you want to be a repeat customer. Trust me on that!

You also can devalue custom baking in your area if you set your prices too low, which hurts everyone in the end.

Understand That Other Bakers aren’t Competition, They’re Fellow Artists

In the beginning of my cake journey, I naively saw other bakers as competition.

In reality, each cake maker has their own unique style and offerings. It might take a bit of time to develop your style, but you naturally will the more cakes you make.

I found that I loved working with American buttercream, and enjoyed colorful, playful cake designs!

What Goes Around Comes Around

I rarely work with fondant, and whenever I’d get a request for a fondant intensive cake, I’d happily refer them to my other cake friends who specialized in those types of cakes.

Or if my cake schedule was fully booked, I’d send people over to other local bakers I knew and respected.

They returned the favor when the same thing happened to them, and it created a great relationship between all of us.

Delivery vs. Pick Up

Another rookie mistake I made in the beginning? I DIDN’T CHARGE FOR DELIVERY. I cringe saying that out loud.

Always charge a fee if someone wants you to deliver a cake. You can choose to have a fixed rate for deliveries within a certain radius, or you can charge based on the distance.

Either way, be sure to consider the cost of gas, the wear and tear on your car, and the value of the time it takes you to deliver the cake.

image of Chelsey White delivering a cake
I live in Manhattan, so I actually delivered cakes on foot back in the day! This photo is from 2014, when I had just started selling my cakes.

Strategies for Friends and Family

Now you know how to price a cake for clients, but what do you do when friends and family ask for cakes??

There is no right answer to this, and it’s a personal decision. I’ve heard of bakers doing a variety of different things, including:

  • Setting a specific discount (i.e. 50% off)
  • Just charging for ingredients
  • Making cakes for free, but only for immediate family members
  • Charging full price

Whatever strategy you choose, make it very clear in the beginning. When you explain how much money and time go into making a cake, most people are very understanding.

I enjoyed making my friends’ birthday cakes for free, and always looked at it as my gift to them! They never asked or expected me to bake for them, so I never felt any pressure around it.

But I also didn’t have my extended family asking for baptism and anniversary cakes.

However, a lot of people are in a different situation. If you have demanding relatives or friends who expect you to drop everything and make elaborate cakes for them, I recommend setting ground rules upfront.

This will help temper expectations, and prevent future conflict.

Key Takeaways on How To Price a Cake:

  • Value your time
  • Closely track the cost of your ingredients
  • Build additional costs (for cake boxes, special equipment, etc.) into your price
  • Understand the clientele you’re after, and work hard to grow that base
  • Network with other local bakers
  • Charge for delivery
  • Set a standard expectation for friends and family, to avoid uncomfortable situations

Let Me Know Your Thoughts!

If you have any additional tips on how to price a cake, or any questions I didn’t answer, please leave a comment below 🙂

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63 thoughts on “Cake Pricing Guide – How To Price A Cake

  1. Hey Chels, I agree cake pricing is a job all in itself ! One thing though with this formula…for the cost of ingredients…say for your vanilla you pay $10… you cannot charge that customer $10 worth of that ingredient because they are not using your whole vanilla….so in all reality that would not be precise. They may only use only 4 tablespoons in total of your vanilla and the bottle holds 10. What I do is have a cake cost calculator on excel …program it to break your ingredients by unit….meaning how much you will be using in each cake order….this way is more accurate. The computer breaks it down… by pan size. You just have to put in the ingredients you use.

  2. Thanks for this clarification. Now the next part. How do you get those customers to pay those prices? My cake orders are stagnant and I’ve priced them out to what I think they should.

    1. Just curious how this is working out for you?
      I’m a firm believer in charging what it’s worth and allowing YOUR clientele to find you. People out there will realize your worth/cake worth and pay asking price for your product. Anyone who complains isn’t your clientele…. & that’s ok.

  3. Thank you for this post. It is very helpful. Do you have any idea how to go about pricing royal icing decorated cookies? The issue for me is that I live in a small, dying town. There is a small town close to me that is a little better off. People around here will pay for cakes, though. I know of one person who decorates cookies, and her prices start at $20 per dozen and go up depending on difficulty level. I would like to make some extra money decorating and selling my cookies, but I don’t want to undercut this person’s prices, nor do I want to cost myself money. Can you give me any advice? I LOVE your website and cakes. I also follow you on youtube and you are so talented.

  4. Ty so much for this much needed information. I want to further my cake business but I am down right scared! Lol I have been teaching myself and baking for about a year and a half and from home I’m loving it but I recently found out that in Mississippi I can not do this. Yes I’m heart broken so on to the next step! Ty again. You have been such an inspiration to me and I appreciate you!

    1. Hi Renee,

      Some states are super strict about their cottage laws, but to be totally honest a lot home bakeries or people who bake from home don’t have all the proper certifications. As long as you follow standard food safety rules and keep a clean/sanitary kitchen, I think it’s fine and most people who order from you won’t mind <3

      I hope that helps, and that you continue on with your cake business one way or another!!

  5. I’m so happy I finally got to read this post. I saw you posted it on IG forever ago and I finally have time to read it. I am you back in 2014 era but now. I constantly sell myself short and say I’m not as good as others etc. I told myself this year I will change this, hopefully I’ll stick to it. However I want to tell you THANK YOU!! The only receipe I use is your famous vanilla cake (i use almond flavor) and your buttercream receipe. Keep up the great work!

    1. I feel you Jamie!! It can be so hard to shift your mindset, and it definitely doesn’t happen overnight. But I’m so happy you’re going to work on that this year 🙂

      And that’s awesome to hear!! They really are some yummy recipes 🙂 Thank you for sharing, happy baking!

  6. This is so incredibly helpful Chels! I have struggled to price my cakes mainly because a majority of my customers are friends/family and I feel bad for charging top price. But I know my cakes are as good quality as competitors in my area. I’ve always considered direct costs but it’s the labor that is the hard part to add in! Mainly I need to work on being proud of my quality work and charging prices that reflect that. Thanks for this I’m off to make my spreadsheet now!

    1. I totally feel you Jessie! It’s especially hard when you’re humble, or don’t want to come across as being too proud about your work! I struggled with that for so long, but you are so right! And you deserve to get paid for all your time and hard work <3

      Love hearing that, spreadsheets are the best!! 🙂 Hope you have a wonderful (and profitable) 2020!!

  7. Hi ,love your blog, Instagram and YouTube work. My confusion is “how I calculate
    the depreciation of those tools over their expected lifetime, and add them into your overhead.”how I should calculate this per cake that I made?

    1. Hi Maria,

      That part is a little harder, and is really only applicable for larger purchases like an oven! I would take the price, then divide it by the number of years you plan to use it. You then need to allocate that cost out over your cakes. To do that, I would look at how many cakes you made in the prior year, then use that as an estimate. For example, if you made 50 cakes last year, divide the yearly cost by 50 and add that to the price of each cake.

      It’s a lot of work, so you really only want to do this with your biggest expenses.

      Or if the amount of cakes you made last year isn’t an accurate benchmark for this year, you can take your weekly or monthly order schedule, and multiply that out for the current year. For example, if on average you make 4 cakes a month, you can assume you’ll make 48 in a year.

      I hope that helps!

  8. I bake as hobby and actually did this spreadsheet years ago because i wanted to know how much it was purely costing me in ingredients when people asked me to make them cakes. I then started with adding the overhead and adding a very small amount for my time. I am so glad I was doing it right the whole time 🙂

    1. That’s awesome!! Sounds like you have a good head on your shoulders Kylie 🙂 It’s definitely such a smart way to track your expenses and price your baked goods properly!!

  9. Just finished reading you post and am pleased that I had already created the spreadsheet for my wife. I took the real cost per ingredient, translated it to a per oz. and then to per gram value. I then valued the recipe and the buttercream separately using the actual amounts required. Now the hard part. If we use $15 per hour added to the ingredient cost for labor, we are still missing the markup. double the cake cost? triple? That is where I would like your input.

    1. That’s awesome Mike!! You have one lucky wife 🙂

      I don’t usually add in a separate markup, I think it makes sense to raise your hourly rate if you think you should be charging a higher price for each cake. Hope that helps, happy baking!

    2. Hi Mike!

      You may have read that restaurants use the food cost x3 equation for charging, but baking is not as straight forward as that, as Chelsweets posted. I think you’re referring to overhead (space and utilities, depreciating value of appliances, among other costs) when you’re saying “markup.” However you determine your figures, your equation should have at least the 3 parts, food cost + labor + overhead. In my equation, I use food cost + non-food consumables (gloves, parchment, piping bags, cake boxes, etc.) + labor + overhead.

      I went to culinary school for cake design and costing was a poorly covered topic that we practically skated over in less than an hour! Even though I have a foundation and structure that I use, I am always curious to know what’s being shared around the community.

      Hope this helps!

      1. Wow, just looking at your explanation and I am more confused than ever, would it be weird to ask for your help? New baker here and very bad at maths and accounting .

  10. Hi, I just started making cheesecakes and mini cheesecakes as a hobby. I had family and friends ask me to make them for different occasions. I am unsure on how to price the mini cheesecakes. I live in Chicago, IL. Hope you can help.

  11. Hi Chelsea! I made your vanilla cake for a baby shower. Two tiers – bottom 8 inch and top 6 inch. It was a naked cake. I don’t sell cakes but I am starting to get people wanting to order so I am trying to figure out pricing. That cake took 7 hours. It took 10 hours total but actual work was 7 hours and 3 hours chilling. I am new so I feel like I am slower at making them. But I still took off a day of work to make the cake. How much would you charge for that specific cake? Just curious.

    1. Hi Samantha,

      How did you decorate it? did you add fresh flowers? If I sold my cakes, I’d charge at least $150 for that cake. Ingredients in manhattan are expensive though, and I do highly value my time! Hope that helps, happy baking!

  12. Hi Chels !
    I’ve been following you for awhile now and have recently quit my job ( Monday ) . I’ve wanted to focus on things that I love doing and cake baking / decorating is one of them . Your blog and post have been so helpful to me in my journey . And I’m glad you posted something about proving because that has been my biggest struggle . I’ve been getting more and more orders as the weeks go on and feel overwhelmed of inconsistent pricing I feel like I’ve been giving out . O need to start my excel sheet ASAP ! One thing I have a question on is if you require a deposit to place a cake order ? If so how much do you charge for a deposit ? Also , how much time in advance do you require for someone to place a cake order
    Thanks Taylor !

    1. Hi Taylor,

      Congrats on your change in career!! I never required a deposit on my cakes, but I also usually had clients that were friends of friends or repeat customers. I never had anyone cancel on me, but it is definitely a good idea to get a deposit before making a cake. I’d probably set a percentage of the total price of cake, and use that as your deposit amount.

      I started off requiring at least a week’s notice for cake orders, but eventually I was booked at least a month out so I started increasing the notice I needed. That part is totally up to you / can also be based on how busy you are.

      Hope that helps, best of luck with your cake business!!

  13. Hello! I love your recipes! I recently left my job to take to stay home and take care of my mom that has breast cancer. My plan is to start my own business from home. IM HORRIBLE with spreadsheets! Are you willing to share with me a template of your breakdown in pricing form? I would ever so so grateful!
    Thank you,
    Rene’s Bakes and Makes

    1. Hi Renee,

      I’ve actually been meaning to share my template for a while! I just need to figure out the best way to share it!! Stay tuned!

  14. This was a very interesting article. I am new on this, but I have always loved baking. Until recently I made the decision to start doing it more to practice and get better at it. My idea is to have certain type of cakes and cupcakes, but I have no idea how to start as a business, best way to market and obviously to price it. It’s overwhelming!

  15. Hey Chels- Your website is so helpful. i am following this guide and making my own pricing spreadsheet (finally!). Do you consider sprinkles and Americolor gel etc to be indirect costs or cost of ingredients and then how do you break that pricing down- per oz or tsp? thank you for all your posts!

    1. Np, I’m so happy you found it helpful Kristin!

      I consider sprinkles and food coloring direct costs, but it is a bit of a guestimate pricing them out. I measure sprinkles by the 1/4 cup, and my gel food coloring by the 1/2 tsp. Hope that helps, happy baking!

  16. Hi Chels!
    Thank you for sharing this information.I have been absolutely struggling with how to properly price my cakes so it has not been profitable for me. So it has been frustrating especially as I have been wanting to turn my craft into a profitable at home business. Are you buy chance willing to share your template? I have mine arranged with the costs of ingredients similar to the picture you have shared.

    1. Hi Shakira,

      I’m working on a way to share it seamlessly on my site, but I’ve had some technical difficulties :/ If you email me at chelsweets.com and ask for it I’m happy to send it to you that way!

  17. Hi Chelsea, thank you so much for this information is very helpful. I am self thought baker and also attending Baking and Pastry school. I recently started selling my cakes from home for about almost 2 months now. I recently been selling decorated cakes with buttercream and filling. A 3 layer 6 inch cake for $25 and a 2 layer 8 in for $30 only based on the ingredients cost and charged myself the minimum wage which is $10 per hour in New Jersey for 2.5 hours. It actually takes longer, but I figured since I just started out I don’t want be too expensive. Do you think I should charge more for my cakes? Am I under pricing my cakes? I would really appreciate your thought, thank you!

    1. Hi Ericka,

      That definitely seems too cheap! I don’t know what your decorating skills are like, but that’s the same price as a grocery store! I think you need to charge more!!

  18. Hi Chelsea, I currently bake cakes and pastries. My clients are mostly students or faculty as I’m in college,how do you think I should price my cakes . An example of my current price is $50 for a 3 layer 7” cake.

    1. Hi Nami,

      Like I explain in this post, the price you charge can vary a lot based on your skill level, how long it takes you to make each cake, the flavors of cakes you’re making / cost of ingredients, etc.! I recommend using the formula I share to figure out what the right price for your cakes it <3

  19. Hi Chelsea

    I’m a home baker and I Love Love following you, and trying some of your recipes they are delicious and you make the best tutorials. Thank you for breaking down the pricing. I watched your video a year ago when thinking about transitioning to a home baker and it helped me because prior to, I was basically giving away cakes $25 or $30 for pound and layer cakes ?????. That barely paid for ingredients. I am now in the process of making an excel sheet. I know this will help me properly price my cakes as I have been doing a lot of estimating with your formula, but I have left out any over head, packaging and equipment cost. Hopefully this will help me get on track. Keep enjoying what you do my fellow baking sister?

  20. Hi Chelsweets

    I’m also a self-taught patisserie. I want to thank you so much for this article. I can’t begin to explain how much this has helped me, how much this has been an eye-opener. Everything you said was on point, I’m currently going through the exact exact situation. I always feel so guilty pricing my cakes and pastries and Chelsweets, you know what, I’m so good at it. I take great pride in presentation and the taste so I deserve to be paid. On two occasions, friends have asked me to cater to a wedding of 100 people. I was flattered that they had such confidence in me but soooooooo insulted to find out they wanted it for free “a wedding gift”. I just realize I’ve been watching your YouTube channel all this time lol

  21. I’m also a self-taught patisserie. I want to thank you so much for this article. I can’t begin to explain how much this has helped me, how much this has been an eye-opener. Everything you said was on point, I’m currently going through the exact exact situation. I always feel so guilty pricing my cakes and pastries and Chelsweets, you know what, I’m so good at it. I take great pride in presentation and the taste so I deserve to be paid. On two occasions, friends have asked me to cater to a wedding of 100 people. I was flattered that they had such confidence in me but soooooooo insulted to find out they wanted it for free “a wedding gift”. I just realize I’ve been watching your YouTube channel all this time lol

  22. Thanks for this! Especially the clientele part. I recently dealt with someone who kept grinding me down and eventually got me to cut my initial quote in half. Don’t even know how she did it. I accepted and it was so frustrating I felt like a sucker. Not the kind of clientele I want! Will definitely start refering them elsewhere when this starts to happen. I also have always been offering free delivery. This all just spoke to me and I can’t wait to stop ripping myself off. Thanks!!!

  23. How Do you pay yourself from the sale of your cakes??

    Is it only your hourly wage??

    A percentage of your sale price??

    What goes back into the business??

    Can you give an example for a $100 cake, please??

  24. My 16 year old daughter wanted yo start selli g baked goods for the summer. We since then escaladed to desert tables (only a few). We both bake but i take on the lead on decorating and settings. The pricing part was hard for us bc she has some culinary back ground from high school classe and i just love to bake and make thi gs look pretty. (I still cant get the right consistency on the frostings though, too hot in alvin tx) this will help us get atleast some profut while i get the decorating part down.

  25. Thanks so much for this information. I am just starting to sell simple cakes right now and I feel so clueless on how to start pricing. Can you share your spreadsheet or a template to help? Any help is much appreciated!

  26. Thank you for sharing this. I was looking at the your picture of you delivering your cake. Where did you make your custom boxes with your logo on it? I‘ve been trying to do that for a while now? Thank you again

  27. I’ve been working on a similar spreadsheet. I wanted to keep everything in ounces for my pricing. Now I’m on to the smaller quantities and I am needing to convert a dry good from tablespoons. The package comes in ounces (weight) but if I convert from tablespoons, it will be fluid ounces (volume). What do you recommend? I could do it your way, keeping the original units, but it’s not clear to me how you determine how many tablespoons of oats, for example, are in each 20 ounce package. Could you explain that a little further? Thanks!

  28. Hello Chels,
    My name is Ashley friends and family call me Bambina hence where the name for my baking business came about. I am also a self taught baker. I am also a busy mom of four. My business name is Bambina’s Sweets on IG. I have been following for awhile a couple years since I open my business page I browse around. I started looking to make friends in the cake community. I love to learn from other bakers and ask questions. So I never compete with my fellow bakers well we call each other cake cousins. One of them send this link about pricing for cakes. Since I feel i under price myself with the cake because im still a intermediate baker lol. I want to know do you have a sample cake pricing sheet I can download for excel or would just have to start a new one. I love watching how you make baking so easy but the simplicity is the wow. You put love in your cakes the same I do with mines which is why my customers come back. I do a variety of sweets.. strawberry cheesecake is a number one fav i feel i may need to price again. I hope one day you meet you I live in nyc. I’m hoping to master having sharp edges with my buttercream after the crumb coat. I will continue to watch your videos and learn more everyday from you and others. So thank you so much. I appreciate all your info. One of your loyal fans. Ashley aka Bambina’s Sweets.

  29. Hello,

    I am working on pricing out different flavors for my vegan cheesecake business and I am required to work in a licensed kitchen in order to do so. The Kitchen rate is $25 per hour and I have to pay about $76 per month for dry, freezer, and refrigerated storage. It takes me about 2 hours or so from start to finish to make one vegan cheesecake. Should I be adding the kitchen rate (around $50) to the price of one cheesecake and the fixed storage fee costs? How should the baking equipment I purchase be added to the price?

    Thanks.

  30. Hi, I recently started down the same path as you ChelSweets, by creating my business during the pandemic with the ultimate goal of not returning to my business analyst role. I feel like I have a good concept for my home bakery but am struggling with 1) getting the word out there and 2) getting real customers, outside of friends and family. Do you have any suggestions for this situation and what to sell to get people to come in for the custom cakes? Thanks!

  31. I am terrible with spreadsheets! Are you willing to share with me a template of your breakdown in pricing form? If possible including things like mixer, new oven, electricity and so on.
    Thank you so much .
    Tobi

  32. Hello, thank you very much for an informative video, but i have a doubt, how to add indirect cost to the cake.
    If I have spent 50,000 on equipments so how to add dis in the cake cost??

  33. Hi Chelsea, I’m praying you or anyone can help me with my question: How much should I charge for my grandmother’s homemade cake and icing??? My GMom & mom have both passed away making me the sole person that knows how to make this cake & icing. I am almost 51 years old and my mother has been making it for me and my siblings our whole lives. Neither of my sisters or my brother know how to make this cake and as far as I understand no one else has this specific recipe. I am asked constantly by family and friends and now other people to make them this cake I’ve never sold it but now that I’m not working I’m wondering what I should sell it for. Please any help would be greatly appreciated.
    Thank you so much, Barb

  34. Hi Chelsea,

    How do you get your custom cake boxes made? And are there any online shops that does these for a considerably less amount? I live in Chicago, just starting with my home bakery. So trying to get all details.

    Thanks
    Ramya.T.S

  35. hey chelsea, how do you determine your profit margin? do you keep it at 100% or do you bump it up? i seem seem to struggle with that.

  36. Hi, thank you for this! I literally stumbled across your page because I googled how to price cakes. I live in NY as well; I am a certified pastry cook, and a stay at home mom of 5. I recently started a baking business from home and have been uneasy about charging top dollar for my goods. I love to bake and give things away. Lol I’m slowly learning to be bold and raise my prices with no confidence! My cakes are professional but I lacked self confidence. I read this article and it really encouraged me to continue charging top dollar, bc my time is precious, especially if I’m taking time away from my children. Thanks for all the tips!;) check out my Ig @sweettreatsbyAntonette

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