Cake Boss Software: Adding To Master Ingredients List -

Business By Hillebrandts Updated 2 Dec 2011 , 2:53pm by sillywabbitz

Hillebrandts Posted 2 Dec 2011 , 5:25am
post #1 of 4

Trying to figure out exactly *how* to handle adding some ingredient. First off, I know HOW to add ingredients. My issue is the BEST way to add ingredients. The biggest problem I am having is EGGS!!!!!!!! Eggs do not come standard in the list and for good reason likely. My issue is I ONLY buy whole eggs of-course (live in northern Sweden), but many of my recipes use just whites, just yokes or whole. Now when I total the cost of the recipe I always price a white the same as a whole, and the same with a yoke. So a price for the WHOLE egg isn't a problem. But there isn't a standard measurement setting for whole egg because well eggs come in many sizes... So how do I properly enter eggs (in the various stages of use) into the ingredients list so I can sink my recipes without going fully insane... Sorry if I am over thinking this horribly.

Can anyone give there recommendation that uses the software for both recipes, and pricing?

Or does anyone have a copy of their master ingredients list that they wouldn't mind sharing?

3 replies
LisaPeps Posted 2 Dec 2011 , 6:39am
post #2 of 4

If you want the pricing to sync with your recipes where you only use whites/yolks, I would create this:

Egg whites, per 1 = .50 (for example)
Egg yolks, per 1 = .50
Egg, medium, per 1 = .50

Then, if you happen to use large eggs for whatever reason you can create a new one eg, egg, large, per 1 = .75. You just need to specify when you enter the recipe, which type of egg you are using.

markzdemetrez Posted 2 Dec 2011 , 12:19pm
post #3 of 4

I think the cost of the cake doesn't matter as long as the cake taste good. Cake lover will surely comeback and buy again.


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sillywabbitz Posted 2 Dec 2011 , 2:53pm
post #4 of 4
Quote:
Originally Posted by LisaPeps

If you want the pricing to sync with your recipes where you only use whites/yolks, I would create this:

Egg whites, per 1 = .50 (for example)
Egg yolks, per 1 = .50
Egg, medium, per 1 = .50

Then, if you happen to use large eggs for whatever reason you can create a new one eg, egg, large, per 1 = .75. You just need to specify when you enter the recipe, which type of egg you are using.




I agree with LisaPeps, Generally for items that are used slightly differently even though they have the same cost, I enter them as a different line item so they line up appropriately with how my recipe is listed. I do eggs as a single item as well. I buy my egg whites in a carton and measure them so I do have a specific price for egg whites. If I seperated them manually I would cost the whole egg as well. Once you get everything loaded, Cake Boss is such a dreamicon_smile.gif

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