For the costing of a wedding cake ( I hope this makes sense) I've included the cost of 2 tier cakes, extras such as boards, dowels and flower decoration. However I haven't inc my labour, I have instead, added my basic cost per slice to the already cost of ingredients and extras. This all comes to over £300 for a two tier cake. Does this sound fair that I've added the cost per slice, I added £1 to my basic slice costing as the one is ganache.
AIt depends...does the extra cost per slice you added cover the cost of your labor? What is the market value of the cake in your area?
That's what I'm asking really, I should really inc the cost of my labour per slice if it's on top of the ingredients. Just wondering if anybody else does this way of costing. I'm more expensive in my area but around the same margin.
AThe formula I use is ingredients + labor + allocated overhead for cost, then add markup for profit based on market value to reach your final price. Check out the Pricing Formula link in my signature below for more info.
AI'll have a look thank you.