Is there a formula to calculate eg. 8' x 4" cake covered with fondant(without figurines)?
Is it the cost of ingredients x 3 or any other special formulas?
Thanks in advance.
- i would recommend that you use the average price per serving in your area
- there is special software available--www.cakeboss.com--excellent product
- you can add everything up including ingredients, overhead and papertowels, hot water, soap and time to wash the dishes, then add on for your profit, and your hourly wage, and gas and time to drive to all the stores to purchase all the supplies yada yada yada
- if it's a once in a while i'd go with the first idea
did you mean an eight foot cake??
Thanks K8memphis. Sorry 8" - typo error.