I recently started working with a caterer. I bake in their industrial kitchen and they reimburss me for ingedients and materials. That being said, how much do I charge them? Normally I charge about $2 a cupcake (more if their is fondant detail) but since I'm not paying for utilities/start up/ingredients, how do I figure my cost? A per hour charge doesn't always work b/s sometimes I'll take longer and that's on my own accord, or I'll make a mistake and it'll take longer to...