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?