Naty Posted 24 May 2012 , 1:31pm
post #1 of

Hello everyone. Im finally thinking of getting back into baking. All the cakes i have done have been for family and friends at no charge. I have an order for a cake in July from a coworker. I will do a sample next week for tasting. My question is normally how do you calculate how much to charge? I bake at home with fresh ingredients and from scratch. Besides the cost of the ingredients, what do you charge for labor, decorating, delivery? Say the cake costs me $20 in ingredients and it takes me 2 hours to decorate it. Is there a matrix or spreadsheet you use? Any advise, suggestions are appreciated!
Thank you, Naty

7 replies
cai0311 Posted 24 May 2012 , 1:36pm
post #2 of

There are thousands of threads with people asking the same question. I suggest you do a search in the forums on the topic. Because the question is asked so many times, I wouldn't really expect many (if any) replies.

kelleym Posted 24 May 2012 , 1:42pm
post #3 of

There is a link to an article I wrote about this in my signature, I hope it helps you.

Naty Posted 24 May 2012 , 2:28pm
post #4 of

Thank you!!!!! By the way, do you know the specifics of the new Florida Cottage Law? I want to start selling my baked goods in Miami and dont know where to start and im confused with this nelaw, ex: can i sell items that require refrigeration? Thank you for any he

cai0311 Posted 24 May 2012 , 5:13pm
post #5 of

I would suggest calling your local health department for answers to your questions. They would be able to help you the most.

Naty Posted 24 May 2012 , 5:53pm
post #6 of

Thank u!

kelleym Posted 25 May 2012 , 2:37am
post #7 of

Here is a document published by the Florida Department of Agriculture that may help you:

http://www.scribd.com/doc/59144554/Cottage-Food-Rules-2

Naty Posted 27 May 2012 , 2:32am
post #8 of

Than you got the link about the new cottage law icon_smile.gif

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