The cake price calculator tool is a useful tool for home bakers to determine the right price for their baked goods. Charging per serving is the standard in the cake industry, and it’s important to consider the time spent on planning, shopping for ingredients, and calculating servings. A 4-page downloadable pdf guide provides eight main factors to consider when pricing cakes to be successful, including location, competition, and calculating servings.
A cake that takes 16 hours should be a minimum of $300, which is $15 an hour + ingredients and absolutely nothing for delivery, powering your oven. To set a price, use the equation (HOURLY RATE X TIME) + COSTS + OVERHEADS = CAKE PRICE. For example, for an 8 inch 3 layer cake, filled with jam and buttercream, decorated with fondant, taking 5 hours, the cost would be $300.
To have a profitable cake business, consider factors such as location, experience, ingredient prices, and whether you work from home or work from home. Charging per serving is the standard in the cake industry, and it’s easy to calculate the cost of ingredients and time. In an average month, your indirect cost is about $10 per cake, and marketing expenses, such as advertising, can also impact the price.
In summary, the cake price calculator tool is a valuable resource for home bakers looking to determine the right price for their baked goods. By considering factors like location, experience, ingredient prices, and marketing expenses, bakers can create a profitable business.
📹 Here’s How Much I Charge For My Cakes
So many people ask me how much my cakes are. And in this video, I am going to share some cake prices with you! I will review …
How to work out how much to charge for a cake?
The calculation of the cake price entails the division of the hourly rate by the total time, the addition of costs and overheads, and the subsequent application of the resulting quotient to the total time.
Is there an app to calculate cake prices?
CakeCost is a tool designed for bakers and cake decorators to facilitate the process of determining the cost of ingredients and labor associated with the creation of baked goods, thereby reducing the potential for uncertainty in pricing. The software calculates prices that include the cost of ingredients, expenses, and time, thereby ensuring accurate pricing and a desired profit margin. CakeCost obviates the necessity for bakers and cake decorators to estimate prices, thereby guaranteeing accurate pricing.
How much would a 12 inch cake cost?
The prices listed are for a plain iced cake with personalized writing, with additional costs for flavoured sponges, themes, designs, or decorations. The prices include a cake board and transportation box. The cake can be vanilla or moist chocolate sponge with butter cream and jam, iced with fondant. Cupcakes start at £2. 50 per cupcake, with boxes available at an additional cost. Cupcake wrappers are also available for £1. 00 each.
How much profit should I make on a cake?
The typical cake business profit in the cottage food industry is around 20 percent, with higher profits for luxury cakes like wedding cakes or special order cakes. Home bakers can calculate their profit by considering factors such as cost of goods and materials, labor, packaging, marketing, and energy. The profit depends on the right mix of these variables, ensuring a reasonable profit margin for the cottage food industry.
How much is cake for 100 people?
The cakes produced by our establishment are available in a variety of sizes and are designed to serve a range of purposes. The price per serving for a single-tiered cake is $4. 50, while the price per serving for a multi-tiered cake is $6. 50. The basic design is already embellished, and an additional six-inch anniversary layer is included free of charge for orders of 100 or more servings.
How much to charge for an 8 inch round cake?
The initial cost of a specialty cake is calculated based on the inclusion of three layers of cake and two layers of filling, with the price reflecting the standard flavors listed on the website. Additional decorative elements are priced in accordance with the specifications of the customer, and bespoke designs are available. It should be noted that prices are subject to change without prior notification. Furthermore, the cost of fondant-covered tiers may be subject to additional charges.
How profitable is cake making?
The typical cake business profit in the cottage food industry is around 20 percent, with higher profits for luxury cakes like wedding cakes or special order cakes. Home bakers can calculate their profit by considering factors such as cost of goods and materials, labor, packaging, marketing, and energy. The profit depends on the right mix of these variables, ensuring a reasonable profit margin for the cottage food industry.
How much should I charge for a full sheet cake?
The product is available in a variety of serving sizes, including half sheets (25-30ml), full sheets (50-96ml), and full sheets (85-100ml). It is offered in a range of flavors, including Devil’s Food Cake, Carrot Cake, Red Velvet, German Chocolate, Coconut, Strawberry Layer, Strawberry Dream, and Caramel Cake.
How do bakers charge?
To calculate your cost of goods sold (COGS), use the formula Cost per serving + Labor cost per item + Variable Costs + Fixed costs + Startup costs. Determine your profit margins by adding an additional amount to each item, ensuring a profit from each sale. A profit margin calculator can help you calculate this. Profit margins vary by industry, but generally, a 5 margin is low, a 10 margin is average, and a 20 margin is good. The key is to find a balance between the desired profit and what is realistic for customers.
Why do bakers charge so much?
Home bakers must contend with overhead costs, including those associated with energy, fuel, advertising, and branding. These expenses are not incurred on a per-order basis but rather as a percentage of overall business operations.
📹 How to Price a Cake Like a ProHow Much I Would Charge for 6 Cakes
How much would you charge for these cakes? Let me walk you through how I would price a cake in my home bakery business.
So glad I ran across you today.. I am not charging enough and sometimes it makes me not want to do some of the things I love to do creatively because of pricing. I LOVE your comparison to going to their job and asking them to work at a reduced rate… lol I’m excited to follow you.. 🙂 Thanks again!
I’m only typing this once, I am Maggie and I live in a rrrrurrral are LOL just kidding. I live out in the sticks, aka the country. We country folk don’t get that much for our cakes. My skill level is improving daily (thanks to your awesome articles). As my skill level has improved my prices have gone up. I think I’m well priced. I get some, “wow that’s a lot of money” even some. “hmmm you think an awful lot of your cakes”. Which I reply with, ‘well, actually I do. That’s probably because I put an awful lot of work into them”. But for the most part people don’t flinch to much. Thanks for another awesome article! Love and hugs from one of your biggest fans. 🙂
I definitely undercharge HOWEVER I’ve only gotten 2 years of experience under my belt but my skill level seems like I’ve been doing it long but for 20 years experience these prices make great sense !!!! Your value is worth it for sure !! Your my favorite cake lady you do amazing work and amazing tutorials I hope you never stop 💪🏽
Right now I charge about $50 minimum for a cake 😶🌫️ But I feel like it’s appropriate because I am a beginner and I’m just starting. Once I get more cake orders and improve my work I will start charging more most definitely! I started my business a little less than a year ago (Feb 2022) so I still have a long way to go!
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Thanks for this, Karolyn. I played along and paused the article to guess the price for each cake and I was right on the money on most of them, which, to me, means that you’re right on the money. I also have a $200 minimum and I know not everyone where I live will pay my prices, but then not everyone is my customer base, and that’s totally cool. I appreciate your courage in being so transparent and I appreciate all you share with us.
Greetings Karolyn —- just happened to come upon your article — as a seasoned cake maker for people I found this quite interesting 🙂 — my question for you though is : have you put in the use of your oven ( because electricity is not cheap) into the price ??? — I do and have had no problem with my customers at all —- have a great day —- Ann
I had a conversation with myself several years ago about my cake prices. If I didn’t update them, then I was performing a public service and I didn’t have the salary to be giving cake away to the public. You are spot on Karolyn. I’ve been at this professionally for over 12 years, hobby for over 30 years and I still learn something new by perusal your articles. Keep up the good work and don’t let the negativity wear you down. You got this! Keep letting your light shine! Thanks for all the great articles. Donna Tokazowski, Cake Hatteras W.V. On a side note, I’ve got a running spread sheet I update monthly with the cost of materials. Butter and Eggs in my area are up over 20%.It’s time to update my cake prices again. I was lucky a month ago to find butter on sale at Aldi’s for $1.47 per pound! I bought a case and didn’t want to be selfish and buy more. I should have done it! Lol!
I started making cakes when my daughter was a baby (she’s 42 now) and soon my mom’s friends (they were all teachers) were asking me to make cakes. I worked full-time & would stay up late making cakes on the side & I was charging very cheap prices – like $30 & would still get those comments like “Oh, I could go to Winn-Dixie & get it cheaper”. Uggh, I couldn’t stomach the business side of cake making. So, I just kept it as a hobby & would make them for my friends when I felt like it & didn’t charge. I make cakes for my granddaughter now & sometimes for friends – but they are a labor of love. People have no idea how much work they are! I’m still obsessed with cakes though & live vicariously through your cake business, lol.
I have learned the hard way not to offer my services to undeserving humans that expect me not just to bake the cake but decorate the cake area as well. Depending on the size of the party it can take me two to three weeks on baking, a week on creating the fondant. I could never understand how they cannot pay me for my services yet have no problem ordering cakes from other bakers and paying for it. I have learned to go with the flow. I was underselling myself. It is such a relief to attend parties and not worry about the stress of baking. I no longer feel guilty if there is no dessert or the setting is eclectic. I have grown to appreciate my small home cottage bakery 🙂
Thanks Karolyn for this article. The hardest thing I’ve found is when your skill level increases over the years, to be able to raise your price to match your skill. Bit like an apprentice wages increase. I’ve only been making cakes for 3 years but have developed a lot more skills and put a lot more time into my cakes. Also now with all the price increases of daily expenses etc to raise the price again. I have learnt to stick to my prices, and as you say there are always so many cakes to make. If people try to haggle me down in price I now feel they don’t appreciate the time and work I put in. I’d rather say no to them and another customer will come along who is happy to pay and I feel appreciated. Love your articles and thanks again 🙏🏼😊🍰
So, lol, I let my husband listen in on your tutorials, he backed up twice at the end, then looked at me and said “I wanted to make sure you heard that!” Hahahaha I live in a tiny tiny Town, 1 flashing red light, lucky to have a grocery store, ppl stop their cars in the middle of the road to visit, and instead of getting mad on coming vehicles get out and visit too, kind of tiny Town. So I won’t be able to charge your rates, I am sure anyways lol. I live in TX, and the biggest towns near me are 35 – 45+ miles away. So my customer base is very small. But I know I don’t charge enough. Even for the area. Everyone wants a cake, and when told the price they all are fine with it. These are ppl who are used to the only options were Walmart and Brookshires. So I am sure I can raise the price. But I always feel guilty about asking for money. And when I figure how much it costs to make a cake, all I can think is the eggs are triple what I used to pay, the butter has doubled, the powdered sugar is about 75¢ more a bag, auger is twice the price….. When I made cakes for friends and family, years ago, I told them, just my cost will be fine, but that $10 cost is now $25 + easy. So I don’t feel too bad about asking to be paid for my work, I mean, that’s why I decided to open up and sell to the public. And I need to be able to replace an income and fast! I just feel bad about it. My husband has started saying he is going to be my Cake Manager, and set the prices lol. I know I will find my groove soon.
I think your prices are spot on!! Pricing is not easy even after years of doing it, because yes everything changes. You are definitely advanced/ a pro and can charge alot/your worth and you should. Alot of people do not realize, you do it all! Take the orders, bake, decorate, clean, etc you know!!! Thank you for sharing this!!!👏👏👏💖💖💖💖
Hey there! I have JUST got to finally sit down and watch some of your vides after months of waiting for a break in my schedule!! Yay!! I am told time and time again from a friend that works at a cake supply company how under charged I am with my cakes!! I live in California and feel that I shouldn’t charge that much because i work from home. BUT I am slowly learning how to price things and like you, always go over board because I LOVE decorating! I am going to keep perusal and hope I can 1 day gain enough confidence with the price dance, and charge my worth-thank you for ALL the sharing you do, it really helps me out!! If you ever want to help me price my cakes, I would pay to have a 1 on 1 zoom meeting!! Food for thought!
Thank you very much for the informative article. I live in France and only do 1 tier 6 inch cakes. Simple like your beautiful yellow drip cake with flowers. I charge 50 euros and am told I’m too expensive. It takes me about 4 hours, including waiting aroud for the cake to cool and between buttercream coats. Seeing you charge 200 dollars, is going to make me stick to my guns. Thank you again.
Great article! Can I ask- how many layers do you typically do for each tier. I have been going with 3 but Ive been to weddings where each tier are only 2 layers. My layers are about 1 1/2 inches each but I’ve seen cakes with much thicker layers that have only 2 layers. Is there a standard or is it just personal preference?
If I had a nickel for every time a client says, “I just want to add this…it shouldn’t be too difficult.” Eesh. Everything adds to a price, and difficulty doesn’t always come into the equation. My years of study and experience are worth what I charge. If it only takes me 2 minutes… yay me! I like to say that it’s like Vegas. You can play blackjack for a $20 buy-in, or you can play for $100 buy-in. You’re playing the same game, but at a different level. Don’t expect a $100 product for $20.
My daughter Jessica who is 12 wants to start attending cake decorating classes like Joannes! I think it would be great if we can make our cakes from home I do love the themes and the design of cakes but I also know that cakes them selves for just like she cakes shouldn’t cost very much due to the fact that it’s icing and cake mix and we absolutely love your articles it’s going to teach us how to save money and make cakes from home!
I had a woman make a coco melon cake which looked great but it had very little fondant, she bought the coco melon picture pre made online for 15 bucks off Amazon, and other than the picture the detail wasn’t a lot. She charged 75 and I paid 120 after tip. Then I asked for a 2 tier cake and she wanted 275. I laughed. Seriously with YouTube and all these websites, even the amateurs can create a beautiful cake even without doing everything by hand, you can buy all the accessories off Amazon for super cheap. Well let’s just say I made the cake myself. Never made a cake ever before in my life and after tons of YouTube articles and experimenting a few weeks before the actual date, I made it perfectly! You would think I was a professional! Costed me to start for all the tools less than 100 bucks. I made a two tier cake for my first one! The top I covered in fondant and bought easy stencils or impression mat to create the design and bought edible diamonds. The bottom I used icing and made watercolor cotton Candy type of icing. I bought the Betty Crocker icing with the different tops for 4 bucks and did all the ruffles. Super easy. Basically it didn’t take me too long once I practiced on each step thoroughly beforehand. The refrigerator took the longest which was so hard being an impatient person! I recommend buying the stuff off Amazon instead of doing every little step homemade bc gluing stuff on is so much easier than using fondant for every little thing. You can buy almost anything edible.
I’m just starting, and I have zero problems telling people my prices and telling them there’s no negotiations. I’m going to require my minimum up front, no exceptions. Cashiers check, money orders, credit, debit, and cash only. The only thing I’m trying to figure out is how much to charge up front? What do you do when someone doesn’t want to pay afterwards?
Cakes are so much work. My daughter has only made them for her girls her very close friends and for me. She does a fabulous job. She is so, so picky that it makes her take longer to make them they have to be perfect inside and out. She hasn’t made a cake in a very long time now. She can’t even make cupcakes without making them special not just everyday ordinary.
I love this. Your cakes are so beautiful, they don’t require all the extras or intensive decorating to make them visibly pleasing. Your customers could choose the least expensive or the most expensive and still wow their guests with it. Sometimes less is more when it comes to art anyway, and your cakes are definitely a work of art.
Thanks for your insight! Question, I feel like I have to give a quote quickly over the phone right then and there. Then when I start figuring out how much my ingredients, time and other expenses I realize I’m not making what i thought I would make, do you give a quick quote over the phone or do you get back with them later? Getting back with time takes time, planning out the design and 3 options just for a quote takes time, what is your process for that? TIA!
I have searched for a article like this for some time. Seems like everyone is afraid to put prices out there, but you have no idea how helpful this has been. I’m currently in the process of pricing a 10″ rainbow buttercream, rosette cake with inedible cake toppers. I was having such a hard time, but this article definitely helped. Always a pleasure! HAPPY NEW YEAR!🥰
As someone who enjoys sewing for a hobby, EVERYTHING you want – all the add ons – take time. When people say, “Well that should be easy to add and thus not cost too much,” sure … except combine that with the other 10 things you want added on. You’re also paying for talent. Not to menetion electric use, etc. If you don’t find the value in it that’s okay. You don’t have to purchase the product. As I’ve gotten older I realize the value of talent in others that I don’t have.
Hi Karolyn, thank u for sharing these article. I currently just adjusted my pricing and im so glad my pricing is not too far from what u said. Im from washington state and planning to open up my bakery this year and working on it. Im so thankful. New sub here and will check all ur articles. Im learning from u. God bless.
Thanks you for this article. It helps alot! I’m gonna raise my prices soon and I hope you don’t mind me screenshoting I’d like to post your prices for examples, so my customers can see how much they are underpaying. I’ll definitely tag you. I charge half of what you charge. And as you know cakes take hours to make. I bring home after costs about $40-70 dollars. Thank you so much Karolyn
I think part of the reason it is so hard to price cakes is because we never see prices for most of the cakes that we see. The only cakes people easily and regularly see prices for are premade cakes in grocery store display cases. So a lot of people tend to think cakes just cost $20-$30 because that’s what they cost in these display cases. (Even then these cakes probably should cost more, because most grocery store bakers and cake decorators are horribly under-paid). We see cakes online, at weddings, at parties, in magazines, but we never see the prices. So it’s hard to get a feeling for how much cakes cost, because we rarely see what cakes cost. Also when we see photos of cakes we only see the outside of the cake and not the inside and it is hard to judge what a cake should cost just by looking at it. A gourmet, from-scratch cake with gourmet fillings and frostings, especially if each tier of a cake is a different flavor, is going to be more expensive than a basic white cake, made from a mix, with premade frosting. So thank you so much for sharing these prices, and for explaining some of elements those cakes, that contributed to the prices. I actually wish every YouTube article that shows custom cakes being made shared the prices, along with some of the details that led to that value.
i think you charging a lot because we don spend the much for to make a cake and decorating but i know when is a lot details we have to charge a little more .oh boy,my jaw drop to the floor jajja just hearing the prices that you charge and i know depends where you live you have to sell your cakes,but in here like the cake that you made two layers color white and flowers you charged 200.00 dl .me i just charging 65.00 dl.does im impressed about your prices.
Sweden-based cakeneer here… very interesting article. Thanks. SInce caking is a hobby for me, I decided a totally different route – I don’t charge. Instead I ask that the recipient donates to a charity of their choosing, and if they don’t have a charity, I suggest my fave animal charity. Not having to deal with finance works for me only because it is not my full-time job. There’s no way in hell that I could ever charge the pries you charge in the US… literally nobody would buy. And as such it just doesn’t pay to do it as a full-time profession (not without compromising on so many things).
Your talent is phenomenal! My problem is, I tend to do more, and more to the cakes just for my own personal satisfaction. I get started and have a plan but then I add just one more thing, and then something else to balance it…and pretty soon, I’ve spent 30 hours working on a cake that I only priced at $100.00. Are your designs in your head or do you find reference ideas?
Pricing is my absolute worst part of cake making! I agree that they take so much time to make, you should be able to charge more. I live in an area where people would never pay this for cakes. Honestly most people probably wouldn’t even pay $325 for a 3 tier wedding cake! That’s one of the reasons I stopped taking cake orders, they expect me to do it for cost (or even lower) ☹️
Thanks for your article, I am agree with what you said about pricing been the hardest part when some want you to make a cake, some times that part stop me to keep making cakes because I do not know how to deal with a costumer who want a wonderful detail cake but do not want to pay what is worth it 🥲. Thanks again for sharing all Your knowledge 🙏🏼👍🏻😊
Thank you. I learn so much. There are times I give a lower price for people that I personally know but at times thinking back I know that my labor was not properly compensated. I still have a lot to learn based on pricing specially in my area where there are a lot of homebakers who price too low just to get a sale.
It makes it difficult when you’re up against large run of the mill bakeries like Costco etc- not that a handmade beautiful cake is any comparison to them. However, those incredibly low prices are in their heads and the differences are great when they come looking for cakes/prices. And, I’ve noticed the more the economy gets rough the more this becomes a real strain with people- and it’s only going to get worse as things go up and we need to cover our costs 😕. Hang in there everyone!
Thank you again for always sharing such great advise. I’m just starting out and been making 6in cakes but I’ve been trying to set a min price and not go lower than that, but like what another viewer commented, some people think I shouldn’t charge so much because I’m not a professional yet or that I don’t have an actual bakery yet 😩😭 Seeing your examples of decorated cakes definitely help to get an idea of price ranges. Thank you for sharing!
Love your website! I’ve learned so much from you! Thank you so much for sharing this! Very well worded. Your pricing strategies make perfect sense. Giving options is definitely the way to go. This has helped me tremendously in getting orders. It helps to explain to clients that the work you put into their cake is worth it.
Thank you for this! Question: how do you gauge the prices for the more detailed cakes? Time? That’s what I struggle with. I know I’m using more fondant and more time. But the amount of cake and buttercream used are the same so idk how to calculate the extra detailing into an actual price. Also! I think the 4 tier buttercream wedding cake was very inexpensive! I love making cakes. But I hate negotiation prices.
I love perusal cake decorating articles and this just popped up in my recommended, and I was so excited bc I know you irl 🤣 Idk if you remember me but I used to work at DD and you made my birthday cake one year, I wanna say it was around 2014. It was so freaking good! I have pics somewhere. Anyway I’m really happy to see that you’re still doing cakes and doing youtube as well 💖 You’ve always been a really sweet person and deserve all the success in the world! 🥰
Do you airbrush your flowers? I have found some beautiful premade flowers but not in the right color I tried to airbrush one one time but it was a complete disaster. If you buy them premade already with the color please let me know where and if you airbrush them please make a small article on how you do so. Thanks!
Do you have a pricing sheet that factors in your time? I would imagine all the different factors that go into a specific cake would make pricing a time-consuming task unless you have a system. Pricing is something I struggle with; how do you break the details down so it’s quick and easy for you to be confident that your price is right?
My son is the kind of guy that if he can’t haggle a price on something he usually walks away. If he can just get $20.00 off he’s happy. I have seen him ask in a store even and I’m like what are you doing. He shows me the receipt and says here look I got it cheaper. He learned that from his grandpa. My dad used to do that. Of course that was a different day and age than it is now.
I watch your wonderful website for ideas when I want to bake something and I find it interesting to watch how much work and planning goes into a great cake. For me, you are all artists who happen to make edible art. And that comes at a price. Don’t undervalue yourselves by giving your art away. I’ll bet those that complain the loudest are the ones who got the biggest discounts… routinely. You’re worth every penny you charge.
You’re definitely right this is a challenging part of being a cake decorator. Sometimes our customers think our prices are great and some will think that were too expensive because they have no idea what really goes into making a custom cake. I wanted to ask you, I noticed sometimes you mentioned that your tiers are three layers, are some of your tiers only two layers? The ingredients, sometimes I think people don’t realize how much butter has went up. That’s a very expensive part of a cake as far as making butter cup icing. And by the way you are an awesome cake decorator I love perusal your articles
can you show how you will make a carrot cake because i love the way you make your cakes with a box of cake mix! i would love to see because i have someone to make one for and i never made one and i havent seen nobody up here that i like that is made with a box of cake mix, can you please make one that is my request please lol
Love this! I want to purchase your pricing calculator it’s the most efficient and easiest one I’ve seen so far! I would love to see a article all about the calculator (such as inputting the data and getting it all set up) you can of course use fake recipes so you don’t have to expose your delicious dream cake ones! Haha thanks for the great content! Edit: just purchased it! Can’t wait!! 😊
I just started selling cheesecakes! I did the market research and came up with a price. Cheesecake is so nuanced, you could have my same recipe and it would not come out the same. I started with $45 for the one layer and $60-$65 for my three layers. I market to affluent areas. If you frown up your face when seeing my price or give me the story of how you could go to Walmart or other location, you aren’t my customer. No harm, no foul.
Thank you so much for sharing! You information is very helpful. I know some people are losing their minds regarding the proce, however I feel that they don’t understand what it takes to prepare your items. Please, keep doing what you are doing. Anyone who understands will not have a problem with the price. Excellent product may cost an excellent price. I love perusal and learning from you. Thank you again.
For me it’s hard to say because I don’t think I’d ever even BUY 6 cakes; I’d just try to get a big one or a tier cake. 😅 I think the price is pretty reasonable, they looked like they had lots of flavor and filling, but I personally don’t think I’d want the flowers, especially after seeing they added a lot to the cost. I don’t think these are cakes that fit my style preferences either, so it’s hard to say, but it seems pretty fair of a price. So smart to just have a sheet where you can plug information in.
Thank you for going over this more detailed. Question I had you already answered for another lady. I will def grab this calculator. I tend to underpay myself being a people pleaser. This is more than fair prices for 6 beautiful filled and stacked cakes. I must say, you were working very efficient to turn out such great work in a small span of time.
I’ll go ahead and ask my questions here since others are 🙂 Is the price calculator fully editable? I remember you saying in the article that profit is already built in…what percentage did you build into it and can we edit that? I also need to know the difference between Admin and Prep. Is this answered in the Price Calculator package? I saw that there is a article and maybe it’s explained there, but I’m not sure. And are we able to download both the Google Sheets version and the Excel version to see which we like better or do we have to choose one? Is there an ingredients tab for putting the price of individual ingredients (I would assume you do this first)0 and then a recipe tab where it pulls in the ingredients we built in? What all do you include in overhead and is that built in or editable? So many questions. I think I’m going to buy it (THANK YOU for the 40% off!!) and see what I can do with it.
Ok, I have a question on the pricing calculator. I bought it and have done all my ingredients and recipes. When you do a cake quote, how do you do another one? Do I have to delete all the info and start over? Is there a way in Google Sheets to clear it all at once (I don’t use GS much, so not familiar). In other words, do the quotes not save like the recipes, but the page is used over and over again? Thanks…I love it so far!