


You should charge your cost + 20-30% (that's your profit margin). Your cost is the sum of the ingredients used in the cake, the labor cost (# of hours spent making the cake * your hourly wage), and overhead on a per-order basis (i.e. insurance, license fees, etc.).
Not sure if you're making the cake from your home kitchen, but if you are you can only legally charge $0 for the cake since Florida's Cottage Food Law has not yet been passed.
As a point of reference, we would charge about $160 for that cake (we are located in northern CA and must bake out of a rented commercial kitchen, since CA also does not have a cottage food law). A regular half sheet would be about $120 but there is a premium for splitting flavors and the fondant decorations.

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