Alice, You're a dear to do this and a genius! Ãœ Boy, the time you're putting into this. Wow, thanks so much! I'll be studying it too. Looks like just what I've been needing AND everything I didn't know I needed.

Thanks again,

Carol

WOW, WOW, WOW!!!

You did an amazing job!!!

I am still studying the matrix and trying to figure out what everything means, but it seems quite incredible.

Well done!

Anat

Alice can you help me? I'm not understanding the Unit Conversion cells in the Cake and Frosting and Filling Recipes tabs. Or what each of the headings mean where you actually put in the recipes. Item would be what you buy obviuosly, the ingredient, is item amount the amount you usuallly buy it in? 18 eggs, 1 gallon of milk, etc? Then the unit amount is who much the recipe actually needs right? But then the unit conversion has me stumped. From your formula it looks like it is figureing how many sets of 2 Tablespoons you can get from a gallon for instance.., right? I think that makes the most sense and works for almost all of the amounts...the one that throws me is you say that there are 2 T per oz of meringue powder and 6 t per oz of vanilla but a T is worth three t, but I guess we are talking weight vs. volume there. Ounces are so hard for me to understand. I have recipes that call for 5 oz of glucose or such of making fondant and I don't know if I should go by weight or volume...ahhhh

Sorry, just making sure I understand

Sorry, I forgot to mention how much I love this worksheet. I don't know that I will use it for pricing exactly right now, but more to help me get in the ball park of what I could/should be charging. Gives me a ballpark. I was telling my husband that he was supposed to do a summer project to make me something like this. And here we are a month into his summer break and he hasn't started! you just saved him alot of work!!

Thanks again!

I guess you actually need to enter you Excell product key to be able to edit anything in this file huh? lol I have an excell disc but I don't have it installed on my laptop because I don't know how to use it yet lol... so is that why I can't edit any of the information in the blue boxes?

Along with all of the others....Thank you!

You are awesome for sharing this with everyone.

Just letting you know we are all watching and learning from this, I'm just following all the updates! I feel a bit technically challenged, but am still learning. Thanks for all your work!

Okay, I put the guide to cake matrix R on my website so if you go to http://www.selfservebaker.com/guide.pps you can get the powerpoint.

**randipanda**

Alice can you help me? I'm not understanding the Unit Conversion cells in the Cake and Frosting and Filling Recipes tabs. Or what each of the headings mean where you actually put in the recipes. Item would be what you buy obviuosly, the ingredient, is item amount the amount you usuallly buy it in? 18 eggs, 1 gallon of milk, etc? Then the unit amount is who much the recipe actually needs right? But then the unit conversion has me stumped. From your formula it looks like it is figureing how many sets of 2 Tablespoons you can get from a gallon for instance.., right? I think that makes the most sense and works for almost all of the amounts...the one that throws me is you say that there are 2 T per oz of and 6 t per oz of vanilla but a T is worth three t, but I guess we are talking weight vs. volume there. Ounces are so hard for me to understand. I have recipes that call for 5 oz of or such of making fondant and I don't know if I should go by weight or volume...ahhhh

Sorry, just making sure I understand

Usually I go to www.ask.com and type in what I am converting to get the unit conversions. Unit conversions SHOULD be if I buy pounds but my recipe calls for tablespoons how to convert from pounds to tablespoons....

Yes on the weight vs. volume... that is why they are different.

thank you so much for putting this together and sharing it with us. A definite save for me.

This is truly a work of art! I am going to try to tweak it in my free time (ha ha!, it's wedding season!!) for people who don't use cake mixes...thank you again for sharing this - I'm sure it took you a gazillion hours to develop it.

ok, uh DUH, it looks like you already have a way to do that (see my post above re: adding our own recipes), so DOUBLE thanks!

THANK YOU SO MUCH FOR DOING THIS!!! YOU'VE MENTIONED THINGS I HADNT EVEN THOUGHT OF!! I AM GOING TO STUDY THIS AND UTILIZE IT!!! THANK YOU!!!!!!

Thanks so much. I had downloaded version M and was a little confused, so I downloaded version R and definately a lot clearer. (maybe my head is just clearer, who knows).

Again thank you so much.

Hi all!! Just dowloaded version R, Alice how can i ever thank you enough! It's a wonder work! I applaud you and hope to be able to use it soon! Still studying and reading instrutions. Will in no doubt be a helpful asset! Just wantedc to ask though, i notice that you have the cake mix in the recipes, I the uk we don't use cake mixes rather from scratch so how do i put these in there? I have to say that i have never used an excell sheet before!

Thaks a lot!

Wow, you just saved me HOURS of work!! I was wondering how I could adjust the chart so that it's metric. I use grams and kilograms and am not sure where to change what.

Thanks

**MandysCakeandCandy**

How can i get this cake matrix?

i would like to know also, Thanks

If you go to the beginning of the thread you will see it.

page 2 has the latest version.

Thank you so much Alice I'm also new. I downloaded it a few days ago...I'm studying it but it is also helping me to understand all that is involved & how we can justify our pricing. I so appreciate this.

kcjc-Karen

Thank you, thank you, thank you!!! I was so lost, and your spreadsheet has really helped. I am proficient in Excel, but would have never been able to put together what you've done. Thanks again!!

**naz1905**

Hi all!! Just dowloaded version R, Alice how can i ever thank you enough! It's a wonder work! I applaud you and hope to be able to use it soon! Still studying and reading instrutions. Will in no doubt be a helpful asset! Just wantedc to ask though, i notice that you have the cake mix in the recipes, I the uk we don't use cake mixes rather from scratch so how do i put these in there? I have to say that i have never used an excell sheet before!

Thaks a lot!

There is a cake recipes tab, you can put your recipes in there, they don't have to be cake mix

Someone asked about converting measurements... there are a lot of places where units are put in..... it might be a big task to convert to metric. I don't ever use metric so while I am sure that I COULD do it (math teacher... would be embarrassing if I couldn't) I would have to check every cell of the spreadsheet to see if any of my formulas are using non metric conversions...

The matrix took me over a year to get to the stage it is in right now where I worked on it for hours each day. I really enjoy using excel!

Wow this spreadsheet is awesome! Thank you so much. I am a full time accountant and, granted I haven't been decorating cakes that long, I wouldn't have been able to come up with this in such detail.

Great work!

Hi Alice,

I would like to join everyone else by saying "thank you" for the pricing matrix . I have a question /problem though. I'm not very good with excel.I needed to add a few rows on the basic price sheet for cake boards.It calculated all the way over until I got to the blue cell asking how much was used.How do I adjust the formula or format, so it will work all the way across to the yellow column where it adds the total with sales tax included?

Thanks In Advance

THANK YOU THANK YOU THANK YOU!!!

but now i have a question...

version R

when i am putting in my layers - i'm confussed - i use three 1.5x8" round pans and my ONE layer is composed of 3 layers of cake (one batch of scratch) - what do i enter under 8? one layer with 2 tortes or 3 layers with no tortes? also, if i ice in buttercream but do decorating in fondant, is there enough being charged if i just put "extra decorations yes" or do i need to add that in the "extras" tab?

i'm trying to price out my first "chargable" cake and still it's a little confussing...and i need to give her a price by the end of the weekend!

this is a FABULOUS little gem though!

I'm new to cake decorating and I found the pricing martix and it looks great... I have a few questions about pricing though. In the charges section..what is a normal price to charge for fondant, butter cream and fillings? any help would certainly be appreciated

Thank you for posting this!! I do have one question if anyone has time to answer it. Do you all include taxes on the products used for example cake mixes, etc.? Thanks in advance!

Heather

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