kaylawaylalayla Posted 12 Jun 2013 , 7:40pm

do you cost out your recipes? if so do you do it for all of your recipes? and do you do it for each size of your recipe? like same recipe for 10" cake , and the for 6" cake? 

my husband and I stayed up late last night making an excel spreadsheet to cost out a chocolate cake recipe. it was for one 10" chocolate cake without frosting.

 Last night I had a bunch of really specific questions, but now I can't remember any. so do you have any tips or suggestions when costing out a recipe?

27 replies
kaylawaylalayla Posted 12 Jun 2013 , 7:48pm

oh now I remember some. do you find that you get reliable prices looking online? or do you go to the store and look at a bag of flour? is there a huge difference if you are buying in bulk? we costed out the recipe with the prices of a single 5# bag of flour or sugar? is that a bad way to do it?

 

also for recipes that are measured in cups, how do you figure out the price per unit?

http://www.kingarthurflour.com/recipe/master-weight-chart.html

we used this chart, but my husband said he didn't believe it or understand it. is there a better way out there?

jason_kraft Posted 12 Jun 2013 , 8:30pm

ACost out each recipe for each size based on how you will normally purchase your ingredients. If you will be buying retail from a grocery store, be sure to use the non-sale price. Bulk purchases are often significantly cheaper per unit, but you have to be able to store them and use them up before they expire.

Weight per volume will vary depending on your process. The most reliable way to come up with an accurate weight is to actually weigh each ingredient as you are making the recipe. For more accuracy you make the recipe multiple times, record the weight for each ingredient each time, and average the results.

Don't forget to include labor, allocated overhead, and markup for profit when setting your prices.

kearniesue Posted 13 Jun 2013 , 12:51pm

Kayla,

 

This is what I have been using, and it's working great.  The only thing I don't have calculating automatically is the conversions - still working on that, but it'll be a one time thing for you to figure out.  Pop in your supplies, ingredients, recipes and servings, and it'll be good to go.  Also, remember to put in whatever mark up you want on the quote sheet in the top row of columns S and V - that's for supplies and ingredients.

 

Let me know if you have any questions about it.  GL!

 

Karen

kearniesue Posted 13 Jun 2013 , 12:57pm

Attachment...oops  icon_smile.gif

 

 

 

Stitches Posted 13 Jun 2013 , 2:44pm
Quote:
Originally Posted by kearniesue 

Attachment...oops  icon_smile.gif

 

 

 

Kerniesue, that sure is a lovely spread sheet!!! I don't understand how you would cost out a recipe in it though? It seems to cost out the whole project, not a specific recipe, no?

 

If I can do this, I'll show you my spread sheet for pricing out recipes. I already have ingredients broken down into weights (which is VERY time consuming). I enter my recipes in excel and then look up the exact cost per ingredient and list it next to it. (I'll show you that too if I can).

 

 

NA, I can't figure out how to attach it, if someone can tell me how I will.

kaylawaylalayla Posted 13 Jun 2013 , 2:54pm

AI would cost out my recipes individually first. That way when I have a project I can justbplug in what i already know.

kearniesue Posted 13 Jun 2013 , 3:24pm

I just added the conversions.  If you look at the recipe tab and the ingredients tab, it should be all there, although I've probably missed something icon_rolleyes.gif

 

Stitches, just click on the paperclip to attach a document..

 

 

 

 

 

 

liz at sugar Posted 13 Jun 2013 , 3:40pm

AHave you tried the Cakeulator app? Works great, you can input a master recipe and then get prices per whole cake, per serving, etc. also will add in profit and prep/decorating time.

Liz

kaylawaylalayla Posted 13 Jun 2013 , 4:31pm

ACakeulator? Available on droid?

kearniesue Posted 13 Jun 2013 , 4:39pm

Yep - here's information about it.

 

https://play.google.com/store/apps/details?id=com.pts.cakeulator&;hl=en

medicmama7 Posted 13 Jun 2013 , 6:34pm

I am having a hard time pricing cakes. I usually use a per slice cost but when the cost keeps going up and up I have a hard time and want to start cutting the per slice amount. Is there a per slice amount based on total? Like 1-100 $3/slice 100-200 $2.50/slice, basically a discount the more you add?

jason_kraft Posted 13 Jun 2013 , 6:42pm

A

Original message sent by medicmama7

I am having a hard time pricing cakes. I usually use a per slice cost but when the cost keeps going up and up I have a hard time and want to start cutting the per slice amount. Is there a per slice amount based on total? Like 1-100 $3/slice 100-200 $2.50/slice, basically a discount the more you add?

If you price based on your costs, you are correct that the per serving price will drop as the cake gets larger, if all else is equal (e.g. no added complexity for the larger design). I recommend handling pricing based on a formula that can be applied to any number of servings instead of tiered pricing, since with tiers you get into a situation where (in your example) 100 servings and 120 servings would be the same price.

The reasons per-serving prices drop as the cake gets larger are because you have a fixed amount of overhead applied to each order and the additional labor involved in making a larger cake of equivalent complexity probably won't scale 1:1 to the increased cost with a fixed per-serving price.

VeenasArtofCakes Posted 13 Jun 2013 , 6:54pm

I hope I'm not late in replying to this thread. But here's a post that might help.

http://veenaartofcakes.blogspot.co.il/2012/01/pricing-your-cakes-beginners-guide.html

Thanks

Paperfishies Posted 13 Jun 2013 , 7:07pm
Quote:
Originally Posted by liz at sugar 

Have you tried the Cakeulator app? Works great, you can input a master recipe and then get prices per whole cake, per serving, etc. also will add in profit and prep/decorating time.

Liz

No matter how I manipulate the numbers in this app, I can NEVER get the price to come out, how it should.  I was so excited about it but it has come to be more trouble than what it's worth.

liz at sugar Posted 13 Jun 2013 , 7:09pm

That's because of the weird "profit" setup on the options page.  You are entering your markup, not your profit margin.  I have mine set at 200, which is basically 3x costs.

 

Liz
 

kaylawaylalayla Posted 13 Jun 2013 , 7:17pm

thank you everyone so much. all of this info is very helpful

medicmama7 Posted 13 Jun 2013 , 8:10pm

Amakes sense, thanks!

Stitches Posted 14 Jun 2013 , 1:00am

 

 

 

 

 I was determined to make this work. For some reason earlier today I couldn't get it to work.

 

Urg...........don't bother it still won't work and now I can't delete it either. Sorry.

kaylawaylalayla Posted 14 Jun 2013 , 7:25am

ok I have one more question. when you are costing out a recipe, with just egg whites ( like butter cream), how do you do that? do you just call it eggs?  

kvand Posted 14 Jun 2013 , 7:42am

I bought cakeboss back in march. it has a great recipe costing section and allows you to calculate your exact costs including overhead into every cake to ensure you have priced the cake accurately.  It definitely has its limitations but it works well for me for what I need.  It keeps track of my orders and appointments and overdue/pending payments.  It has made me so much more efficient in my booking and case management end of my business.  It takes some time to get all your costs etc into it but worth the time and effort when all you have to do is click and you know exactly what a cake cost you to make and what you made on the cake.  hth

liz at sugar Posted 14 Jun 2013 , 11:18am
Quote:
Originally Posted by kaylawaylalayla 

ok I have one more question. when you are costing out a recipe, with just egg whites ( like butter cream), how do you do that? do you just call it eggs?  

 

The Cakeulator app comes with a large list of ingredients, with pricing included.  I went in and added both egg whites and egg yolks, and just entered the cost as .05 each (my whole egg is entered as .10).  You can go through and change the prices to correct prices for your area, but for the most part they are fairly accurate.

 

You could also just call it a whole egg, but I always use the leftover parts in another recipe, so I figured the true cost.

 

Liz

kearniesue Posted 14 Jun 2013 , 1:21pm

I would just cost it out as a whole egg.

Texan Aunt Posted 14 Jun 2013 , 2:59pm

If you need a lot of egg whites like in a white cake, I get a pint or quart of egg whites with nothing else in them (check the ingredient list) things like eggbeaters do not work in cakes.This is cheaper for me because while I use a lot of whites and whole eggs, I don't use a lot of yolks. It also is cheaper because there is less labor time since you just open the bottle instead of cracking a bunch of eggs. You can also freeze leftover egg whites without any problems. hth

brendajarmusz Posted 15 Jun 2013 , 7:24am

AGrrr this is also what i need to know and hear. Im terrible at the pricing part of this business. Everyone tells me i need to charge more because basically i'm just getting enough for supplies and product, I'm not getting labor because i don't know what is too much or not enough. I'm new to the business aspect of all this. Help please in any way possible lol. Thank you.

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