Alice's Cake Pricing Matrix

Business By alicegop Updated 22 Jun 2016 , 4:13pm by mabv812

alicegop Posted 6 Mar 2007 , 7:24pm
post #1 of 175

I think I've taken this about as far as I can go, I can't imagine what else I could add onto the spreadsheet to improve it (although I am very open to ideas) so I think I'm ready to just post it for all of you to use.

If there are any typos or upgrades I will update this thread so if you click below on watch this topic then you should be sent an email notifying you if there are updates.

If you have a question on how to use the matrix (and there is an instructions tab as the last tab) post them here so everyone can get the answer.

God Bless

***See post dated March 10th for download***

174 replies
MrsMissey Posted 6 Mar 2007 , 7:37pm
post #2 of 175

How very generous of you to do this! I have made it into a "Sticky" so that it doesn't get lost in the shuffle. Now off to check it out! icon_biggrin.gif

maryjsgirl Posted 7 Mar 2007 , 7:10pm
post #3 of 175

I have been using this one and it's great! It is really easy to use and love that I can add my own recipes. Great work!

alicegop Posted 10 Mar 2007 , 11:07pm
post #4 of 175

I found a typo. (if you previously downloaded, I forgot to multiply filling volume by filling price so 7 ounces added in $7.) Here is the corrected matrix.

gma1956 Posted 10 Mar 2007 , 11:17pm
post #5 of 175

I just took a quick look at your matrix. It looks excellent. I have been chenging on one I downloaded from this website about a year ago. I have been working fulltime, plus working for myself, until recently. I am not self employed so I will be able to do cakes again as much as I want. Customizing my matrix is on my list of things to do. I just love excel and try to use it for everything. Looks like you like it too!!!!!

I will try yours out. Thanks for sharing. So far it looks great.

MomLittr Posted 10 Mar 2007 , 11:18pm
post #6 of 175

Wow, this was alot of work to put together. Now unfortunately I am not that good at Excel, but the instructions are pretty self explanatory. Thanks again!

alicegop Posted 11 Mar 2007 , 11:57pm
post #7 of 175

Here is version N if you would like an updated copy.

wendysue Posted 12 Mar 2007 , 12:12am
post #8 of 175

Thanks for this! I'll see if I'm sharp enough to figure it out! lol icon_lol.gif

puncess Posted 12 Mar 2007 , 10:21pm
post #9 of 175

icon_surprised.gif Thanks for sharing, but where are the instructions (LOL!) I just don't even know where to start! icon_redface.gif I thought I was reasonably intelligent! Please help i.e BABY STEPS, please! Thanks

alicegop Posted 12 Mar 2007 , 11:44pm
post #10 of 175

There is an instructions tab, although I could do a better job of the instructions tab. Here is what I wrote when I emailed out the spreadsheet. I would encourage people to ask questions here so everyone can benefit from the answers.

There is a directions tab at the end of the tabs... it is off the screen so you have to get over to them.

this one includes cupcakes too!

Some basic directions to get you started:
The blue boxes are meant for you to enter values in and change. The yellow boxes automatically calculate so stay away from those. If there is a red triangle you can hover over it for more info!

Pricing - go through each blue square and adjust the values to suit you. I have 2 as the base price per serving before supplies, I use 0.8 though.

Info to Know - these don't link anywhere, they are just a compliation of info that is scattered throughout the spreadsheet that I thought you might like to see in one place.

Base Price - you will enter in the blue cells how many of each item you use EXTRA beyond what is normally included in the cake. The matrix automatically figures out how much cake mix and frosting and stuff, so you do NOT enter them on this base price tab. I frequently will throw in an extra batch of frosting if I am doing a lot of decorating so I would put a 1 in the blue cells next to frosting. Cake circles are NOT automatically included (cupcake liners ARE) so you will need to go through for each cake order and include how many cake circles you are using. Dowels are NOT included either. I also usually go down to the misc. items and throw in a couple of bucks to cover paper towels, dishsoap, etc... make sure you adjust the prices to reflect what YOU pay!

Cakes tab, basically nothing to do here. Although there is one blue cell you can change. I assume that when i do fondant I'll use 90% of the frosting I would have used for a buttercream. You can change that if you want. If the number of servings aren't the same as yours DO NOT CHANGE ON THE CAKES TAB! They are in yellow boxes, so don't touch!

Rental - you can fill in any supplies you own and rent out

Gumpaste - if you charge by the piece you can include here

Invoice - I hate this tab... I should just delete it

Cake recipies - here is where you enter in your cake recipies. The trick is getting the right conversion rates. Good luck!
(ditto for frosting and fillings)

Assumptions - this is where serving sizes are. If you want to change my base assumptions, this is where you do it.


In Christ

alicegop Posted 27 Mar 2007 , 1:29am
post #11 of 175

Here is my latest update:
There is nothing wrong with the previous cake matrix I made, seems like different isses keep coming up and I am adding to it. You might not want this new update if you've taken the time to go through and put in your own recipes and prices (which you should do)

1) you can adjust your cake sizes so your serving sizes are reflected (go to the assumptions tab)
2) I estimate the number of hours required to make the cake. You'll want to assess the decorating numbers that come up and adjust appropriately, but it is a starting point.
3) You can set codes for the type of cake you are making as to what your base price is (b = basic and you might price and time that differently from a difficult or wedding cake) Click on the time tab to adjust my assumptions.
4) In addition to the customer print out page, there is a friend print out page, which is basically the same thing but allows you to put in a discount. This way your friend sees what the regular price is and they know they are getting a discount. This is especially good for those of us who are practicing and feel unsure about the price we charge. Then when your confidence is up, your friends and customers won't suffer sticker shock, they will know what your "real" prices are.
5) When you put in layers on the pricing tab it automatically adds in one cardboard circle.
6) There is an extras tab where if there are some things that are more labor intensive you can charge extra per (wilton size) serving. If you want.


wan Posted 27 Mar 2007 , 1:50am
post #12 of 175


mjulian Posted 27 Mar 2007 , 1:54am
post #13 of 175

The only thing I can see right off that you might think about is putting in the different shapes because a square cake servers more than a round. I have a price matrix that does that but I dont like it as much as yours. yours is clearer and much easier to understand. Thank you so much for posting it and doing all the hard thinking for us all.

mjulian Posted 27 Mar 2007 , 1:58am
post #14 of 175

I take it back SO SORRY dunce.gif

Looks like you did that!

I have to study this.

I LOVE LOVE IT!! dunce.gif

alicegop Posted 27 Mar 2007 , 3:21am
post #15 of 175

It has definately evolved a lot since my first run last April. It has gotten quite complicated, but only as I have needed it icon_lol.gif I keep finding new information I want to know! Glad you like it!

maryjsgirl Posted 27 Mar 2007 , 4:52am
post #16 of 175

Love the new features!

Audrey551 Posted 30 Mar 2007 , 12:21am
post #17 of 175

Alice you have out done yourself! Absolutely remarkable. You have even taken the time to insert notation for us to ask ourselves and know what to put in these spaces. Unbelievable! Thank You for all the hard work and effort you have put into this project.

Duckie1 Posted 30 Mar 2007 , 5:03am
post #18 of 175
Originally Posted by alicegop

Here is version N if you would like an updated copy.

Thanks for the spreadsheet - I just downloaded it. This undoubtedly was a lot of work, but I sure do appreciate your post! icon_smile.gif

hnogden Posted 1 Apr 2007 , 1:32pm
post #19 of 175

OMG you just answered every question I ever had about how to price my cakes. I have been stressing over this for weeks! icon_biggrin.gif This looks like so much work and I truly appriceste it. Thank you, thank you, thank you for all your hard work.

melthebusybee Posted 16 Apr 2007 , 8:44pm
post #20 of 175

Thank you for sharing this! I'm so impressed.

MikkelPaige Posted 23 Apr 2007 , 8:23pm
post #21 of 175

WOW WOW WOW! Thank you so much for your generousity and time!

bakerladybec Posted 24 Apr 2007 , 6:10pm
post #22 of 175

I have tried to download this and my puter won't do anything with it. I have windows xp, (which is junk lol ) and I'd really like to see your price matrix, as I am a new bakery owner and have to quote prices all the time. and figure out the amount of mix to cake and frosting. please help me.....

MikkelPaige Posted 24 Apr 2007 , 6:13pm
post #23 of 175

Bakerladybec -

Do you have Microsoft Excel on your computer? I have Windows XP and I was able to open it. You need excel to be able to view it.

nsouza Posted 1 May 2007 , 4:30am
post #24 of 175

It is so great of you to do this for us thumbs_up.gif

allycook Posted 2 May 2007 , 2:05am
post #25 of 175

Thank you so much for doing the work for us. You're awsome.

alicegop Posted 5 May 2007 , 3:21am
post #26 of 175
Originally Posted by bakerladybec

I have tried to download this and my puter won't do anything with it. I have windows xp, (which is junk lol ) and I'd really like to see your price matrix, as I am a new bakery owner and have to quote prices all the time. and figure out the amount of mix to cake and frosting. please help me.....

You definately need Excel. You can go to and get a generic version for free...

alicegop Posted 15 May 2007 , 4:16pm
post #27 of 175

I have an idea for those of you who don't have excel. If you have an gmail account (email from google) they have a spreadsheet feature that allows you to upload the spreadsheet into google and run the spreadsheet via the web!! Thus you wouldn't need excel! How cool is that?!

I'm attaching my version R for those of you who don't have it!!! I also made a powerpoint that has directions for each tab but CC won't let me upload powerpoint files so if you want the powerpoint I guess you have to email me ( unless someone has an idea of how I can post it somewhere?

Enjoy and God Bless!

cheflish Posted 16 May 2007 , 11:41pm
post #28 of 175

Is this a newer version than the last one posted? Why version R?


alicegop Posted 17 May 2007 , 11:27pm
post #29 of 175

As I add features I change the letter. Back at version M I thought I was done and couldn't add any more.... what a chump I am. In fact I am right this second editing my version S. Always new and cool ideas come up. This is why I didn't post online, but it was overwhelming emailing them out. The old versions are still good no need to "upgrade" but if you want the new features you will want the latest version. I like to wait until there are significant changes before I post so you might not see the "S" version for awhile.

cheflish Posted 18 May 2007 , 1:42pm
post #30 of 175

OK... Thanks!!! I will continue to watch this topic for the latest release...

Have a great day!

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