Niki11784 Posted 8 Feb 2011 , 7:15pm
post #1 of

Hi, I wanted a really easy spreadsheet just to get a basic idea of how much it costs to make a cake- nothing fancy or too confusing. Here's what I put together: https://spreadsheets.google.com/ccc?key=0Ap7LLc7KQ-6ldHNQbWxhb0dFUDlvcU9uby1UcUF4cEE&hl=en#gid=4

Let me know if you see any mistakes, or anything to add, thanks!

35 replies
Niki11784 Posted 8 Feb 2011 , 7:15pm
post #2 of

Note the tabs on the bottom for different recipes.

karabeal Posted 8 Feb 2011 , 7:33pm
post #3 of

I like your spreadsheet. It's not as complicated as "The Matrix" (which is a detriment to those who sell cakes for a living, and sellers definitely need to consider more cost detail). But this looks good for those of us who just make cakes as a hobby. I don't need/want to calculate my overhead expenses into my cake costs. I'm just curious about how much the ingredients cost per cake or per project. This is also good for those who are intimidated by spreadsheets. Yours is easy to follow and use.

Thanks for sharing!

LateBloomer Posted 8 Feb 2011 , 7:40pm
post #4 of

Thanks for this Niki. I hate working out prices but this will Make it much easier.

sillywabbitz Posted 8 Feb 2011 , 8:00pm
post #5 of

That's really nice. I did one just for the cost of ingredients for a batch of WASC (2 mixes) and a double batch of buttercream but I haven't even thought about taking the time to figure out the cost with the supports and decos. Thanks for sharing this.

foxymomma521 Posted 8 Feb 2011 , 8:04pm
post #6 of

Thanks for this- it's great!

Claire138 Posted 8 Feb 2011 , 8:20pm
post #7 of

This is perfect! thanks so much, I never have the patience to work out the exact prices and on the odd occasion that I've tried I haven't been able to work out the small details so this is great, much appreciated.

Niki11784 Posted 9 Feb 2011 , 1:59am
post #8 of

Great! Glad everyone likes it! I can't promise there are no mistakes, but so far it seems ok. Thanks for your feedback.

KrissieCakes Posted 9 Feb 2011 , 2:12am
post #9 of

Wow - this spreadsheet opened my eyes! I need cheaper ingredients!!!! I don't really buy in bulk because I just bake for friends and family and their requests aren't very regular, so I don't want giant amounts of ingredients to store...but man!!! What a price difference. I am paying almost double for nearly everything!

Niki11784 Posted 9 Feb 2011 , 3:04am

Well, I do buy almost all my ingredients from Costco, so that cuts down ALOT. Plus it saves lots of trips to the grocery store...

simplyyyashh Posted 25 Jun 2012 , 3:44am

how did you determine the second price per unit

Norasmom Posted 25 Jun 2012 , 11:34am

This is so helpful! thanks!

swimbley Posted 11 Aug 2012 , 1:05am

I like the spreadsheet put together and want to create something similar to price cost of my cakes. The only component I did not understand was the calculation for the second price / unit. Please tell me where the number comes from that is divided by the first calculated price / unit.

Thank you

Niki11784 Posted 11 Dec 2012 , 6:51pm

The first price per unit is the total price for the unit that that ingredient uses- so if the ingredient calls for 2 cups sugar, then the first price per unit would be the price for 1 cup sugar. The second price per unit is the total price for the ingredient in the recipe, so that would be the first price per unit x2. I hope that explains it. I'm sorry for the late reply, but I dont check CC so often. If you have any more questions you can email me at nechama.fiddle@gmail.com. 

Grettel Posted 9 Jan 2013 , 1:39am

This is GREAT! Thanks for sharing.

kellylock Posted 9 Jan 2013 , 4:14pm

Hi, I will start with I am new to all this and hope to open our doors in April.  After seeing some replies in some threads I am almost scared to reply to anything. But this spreadsheet is awesome!!!!  and thank you for sharing! I have a question not about the spreadsheet but about the fondant recipe in your spreadsheet, Is that really how you make yours. I have only ued fondant a few times and am therefore limited wth cake desgn but the few times I used it I hated it and run from it at this point. Thanks so much again!

sunflowerlove Posted 10 Jan 2013 , 12:57am

Hi

 

Thanks for sharing.

 

I have some questions:

a) Why did you add 25% to the cost? what is the 25%?

b) How did you claculate the cost for "time"?

jason_kraft Posted 10 Jan 2013 , 1:52am

A

Original message sent by sunflowerlove

a) Why did you add 25% to the cost? what is the 25%? b) How did you claculate the cost for "time"?

The extra 25% is a markup for your profit, which should flow to the business. If you have no profit and are only being paid for your ingredients/labor/overhead, your business will never grow.

The cost for time is based on the total number of hours required to complete the order multiplied by your hourly wage.

In addition to this you'll also want to add overhead (insurance, license fees, etc.) broken down on a per-order basis.

theqbaby Posted 11 Jan 2013 , 4:55am

Can this be changes without loosing the formulas ? If so, how would I do this. I would like to alter for my own recipes. I am a newbee to selling cakes and want to be sure I am pricing correctly. I am not familiar with creating my own spreadsheets. Any and all info and suggestions are deeply appreciated !

vgcea Posted 11 Jan 2013 , 7:08am
Quote:
Originally Posted by Niki11784 

Hi, I wanted a really easy spreadsheet just to get a basic idea of how much it costs to make a cake- nothing fancy or too confusing. Here's what I put together: https://spreadsheets.google.com/ccc?key=0Ap7LLc7KQ-6ldHNQbWxhb0dFUDlvcU9uby1UcUF4cEE&hl=en#gid=4

Let me know if you see any mistakes, or anything to add, thanks!

 

Your spreadsheet is really nice. I like how you've broken it down and included the extra % for profit. Often profit is confused with labor. 

 

Quote:
Originally Posted by kellylock 

Hi, I will start with I am new to all this and hope to open our doors in April.  After seeing some replies in some threads I am almost scared to reply to anything. But this spreadsheet is awesome!!!!  and thank you for sharing! I have a question not about the spreadsheet but about the fondant recipe in your spreadsheet, Is that really how you make yours. I have only ued fondant a few times and am therefore limited wth cake desgn but the few times I used it I hated it and run from it at this point. Thanks so much again!

 

Don't be. Just jump right it and swim with the sharks. It's all bark and no bite icon_evil.gif

kellylock Posted 11 Jan 2013 , 10:10pm
Quote:
Originally Posted by vgcea 

 

Don't be. Just jump right it and swim with the sharks. It's all bark and no bite icon_evil.gif

Thanks I am minding my own and reading and learning. Thank you again!!

EmmysCakes Posted 18 Jan 2013 , 7:51am

I am still trying to get the file to open icon_biggrin.gif

 

Question to all...how do you work out what to charge for labour? I have been doing hobby cakes for a while now but things are starting to pick up so I need to start charging accordingly. I know some people charge and hourly rate but I've no idea where this rate comes from.

 

Any assistance would be much appreciated!

jason_kraft Posted 18 Jan 2013 , 3:24pm

A

Original message sent by EmmysCakes

Question to all...how do you work out what to charge for labour? I have been doing hobby cakes for a while now but things are starting to pick up so I need to start charging accordingly. I know some people charge and hourly rate but I've no idea where this rate comes from.

You can find out average cake decorating wages in your area by checking out salary survey web sites like payscale.com.

EmmysCakes Posted 19 Jan 2013 , 12:53am

Ah fabulous, thanks Jason! Found it within seconds. 

shinelos cakes Posted 20 Jan 2013 , 11:35am

wow! thanks! im always wondering what spreadsheets are for. im just a newbie in this business. thank you so much for this information.

mommyb Posted 12 Apr 2013 , 7:37pm

This is great and EASY to figure out! Thank you so much!

sairwqre Posted 25 Jun 2013 , 3:30am

good http://www.thepowerlevel.com/Gold.php?N=Ragnarok2

sairwqre Posted 25 Jun 2013 , 3:41am

http://www.thepowerlevel.com/Gold.php?N=Ragnarok2

OdalysR Posted 27 Aug 2013 , 6:15pm

NIKI11784 Please email me a copy of your example. Thanks! icon_biggrin.gif

Andi625 Posted 11 Sep 2013 , 12:41pm

This is awesome!! I've been looking for something like this for a while. But I have a few questions: What exactly does, "Transfer" mean on the cake orders? How do you determine the amount in your Time?

 

Thanks for sharing!!

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