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Alice's Cake Pricing Matrix Goto page Previous  1, 2, 3, 4 ... 9, 10, 11  Next      CakeCentral.com Forum Index » Cake Decorating Business Author Message cheflish Regular Member Joined: Oct 05, 2006 Posts: 104 Location: In front of March Madness, BABEEE!!!! Birthday: Jul 30 Posted: Fri May 18, 2007 6:42 am  OK... Thanks!!! I will continue to watch this topic for the latest release... Have a great day! Alicia CarolAnn Forum SuperStar! Joined: Sep 22, 2004 Posts: 2260 Location: Kansas Birthday: Nov 10 Posted: Fri May 18, 2007 7:23 am  Alice, You're a dear to do this and a genius! Ü Boy, the time you're putting into this. Wow, thanks so much! I'll be studying it too. Looks like just what I've been needing AND everything I didn't know I needed. Thanks again, Carol anatmb Newbie Joined: Mar 05, 2007 Posts: 7 Location: Ra'anana, Israel Birthday: Sep 09 Posted: Wed Jun 06, 2007 9:34 am  WOW, WOW, WOW!!! You did an amazing job!!! I am still studying the matrix and trying to figure out what everything means, but it seems quite incredible. Well done! Anat randipanda Frequent Member Joined: May 01, 2007 Posts: 429 Location: Houston Posted: Wed Jun 06, 2007 4:26 pm  Alice can you help me? I'm not understanding the Unit Conversion cells in the Cake and Frosting and Filling Recipes tabs. Or what each of the headings mean where you actually put in the recipes. Item would be what you buy obviuosly, the ingredient, is item amount the amount you usuallly buy it in? 18 eggs, 1 gallon of milk, etc? Then the unit amount is who much the recipe actually needs right? But then the unit conversion has me stumped. From your formula it looks like it is figureing how many sets of 2 Tablespoons you can get from a gallon for instance.., right? I think that makes the most sense and works for almost all of the amounts...the one that throws me is you say that there are 2 T per oz of meringue powder and 6 t per oz of vanilla but a T is worth three t, but I guess we are talking weight vs. volume there. Ounces are so hard for me to understand. I have recipes that call for 5 oz of glucose or such of making fondant and I don't know if I should go by weight or volume...ahhhh Sorry, just making sure I understand randipanda Frequent Member Joined: May 01, 2007 Posts: 429 Location: Houston Posted: Wed Jun 06, 2007 4:29 pm  Sorry, I forgot to mention how much I love this worksheet. I don't know that I will use it for pricing exactly right now, but more to help me get in the ball park of what I could/should be charging. Gives me a ballpark. I was telling my husband that he was supposed to do a summer project to make me something like this. And here we are a month into his summer break and he hasn't started! you just saved him alot of work!! Thanks again! OhMyGoodies Forum SuperStar! Joined: Oct 02, 2006 Posts: 2163 Location: Easton, MD Birthday: Jan 22 Posted: Wed Jun 06, 2007 4:43 pm  I guess you actually need to enter you Excell product key to be able to edit anything in this file huh? lol I have an excell disc but I don't have it installed on my laptop because I don't know how to use it yet lol so is that why I can't edit any of the information in the blue boxes? moxey2000 Frequent Member Joined: Feb 23, 2007 Posts: 497 Location: Andros Island, Bahamas - Supporting Our Troops! Birthday: Mar 08 Posted: Wed Jun 06, 2007 4:48 pm  Along with all of the others....Thank you! You are awesome for sharing this with everyone. Sweetcakes23 Frequent Member Joined: Feb 06, 2006 Posts: 473 Location: Puyallup, WA Birthday: Mar 03 Posted: Wed Jun 06, 2007 5:35 pm  Just letting you know we are all watching and learning from this, I'm just following all the updates! I feel a bit technically challenged, but am still learning. Thanks for all your work! alicegop Forum Addict Joined: May 03, 2006 Posts: 996 Location: Fresno, CA Birthday: Oct 06 Posted: Thu Jun 07, 2007 8:58 am  Okay, I put the guide to cake matrix R on my website so if you go to http://www.selfservebaker.com/guide.pps you can get the powerpoint. alicegop Forum Addict Joined: May 03, 2006 Posts: 996 Location: Fresno, CA Birthday: Oct 06 Posted: Thu Jun 07, 2007 9:02 am  randipanda wrote: Alice can you help me? I'm not understanding the Unit Conversion cells in the Cake and Frosting and Filling Recipes tabs. Or what each of the headings mean where you actually put in the recipes. Item would be what you buy obviuosly, the ingredient, is item amount the amount you usuallly buy it in? 18 eggs, 1 gallon of milk, etc? Then the unit amount is who much the recipe actually needs right? But then the unit conversion has me stumped. From your formula it looks like it is figureing how many sets of 2 Tablespoons you can get from a gallon for instance.., right? I think that makes the most sense and works for almost all of the amounts...the one that throws me is you say that there are 2 T per oz of and 6 t per oz of vanilla but a T is worth three t, but I guess we are talking weight vs. volume there. Ounces are so hard for me to understand. I have recipes that call for 5 oz of or such of making fondant and I don't know if I should go by weight or volume...ahhhh Sorry, just making sure I understand Usually I go to www.ask.com and type in what I am converting to get the unit conversions. Unit conversions SHOULD be if I buy pounds but my recipe calls for tablespoons how to convert from pounds to tablespoons.... Yes on the weight vs. volume... that is why they are different. mrsw Frequent Member Joined: Oct 26, 2006 Posts: 211 Location: Colorado Posted: Thu Jun 07, 2007 9:08 am  thank you so much for putting this together and sharing it with us. A definite save for me. oneprimalscream Frequent Member Joined: May 21, 2006 Posts: 322 Location: Visalia, CA Birthday: Nov 06 Posted: Thu Jun 07, 2007 9:11 am  Thanks, Alice! rits Junior Member Joined: May 28, 2006 Posts: 59 Location: Seattle Posted: Thu Jun 07, 2007 4:01 pm  This is truly a work of art! I am going to try to tweak it in my free time (ha ha!, it's wedding season!!) for people who don't use cake mixes...thank you again for sharing this - I'm sure it took you a gazillion hours to develop it. rits Junior Member Joined: May 28, 2006 Posts: 59 Location: Seattle Posted: Thu Jun 07, 2007 4:11 pm  ok, uh DUH, it looks like you already have a way to do that (see my post above re: adding our own recipes), so DOUBLE thanks! rikley Junior Member Joined: Mar 19, 2007 Posts: 48 Posted: Fri Jun 08, 2007 10:29 am  THANK YOU SO MUCH FOR DOING THIS!!! YOU'VE MENTIONED THINGS I HADNT EVEN THOUGHT OF!! I AM GOING TO STUDY THIS AND UTILIZE IT!!! THANK YOU!!!!!! 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