Cakeboss Problems

Business By musselmom Updated 11 Mar 2012 , 6:30pm by kelleym

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musselmom Posted 7 Mar 2012 , 11:27pm
post #1 of 8

I purchased Cakeboss software last week. I was so excited, but I'm having trouble. I found what I thought was the e-mail address, [email protected] but I have sent 2 requests for help and haven't heard back yet. All posts I've seen on here about Cakeboss have been very positive. Does anyone know of different contact info? Thanks

7 replies
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NatalieC923 Posted 8 Mar 2012 , 1:52am
post #2 of 8

Try this (from their website):

Alternate methods of contact: members - send a Private Message to "kelleym"

You might also try posting your actual question, I know there are a lot of users that might be able to help. I'm a light user, but getting more involved since I've recently spent the time to learn how to cost my recipes -- a HUGE time saver.

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pmarks0 Posted 8 Mar 2012 , 2:01am
post #3 of 8

Give them a couple of days. They are busy, but Kelly will answer. But as NatalieC923 said, you can send a PM to her. But if you post your problem here, besides other CC members who have Cakeboss who might be able help, Kelly does read the forums.

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vgcea Posted 8 Mar 2012 , 2:21am
post #4 of 8


Could you please explain what you mean by how to price your recipes? I know when you put in the recipe it tells you your cost but if you were to determine the cost of a 6-8-10 multi-tier order, wouldn't you have to put the recipe in for a 6 inch cake, then do the math and put in the recipe again for 8 and 10 respectively?

I put in my recipe for one of my cakes, using proportions that would make a 2-layer 8x2 inch cake, but I'm finding now that if I want to make a 10x3 inch cake I have to recalculate, and put the recipe in again for the amount that makes that size of a cake. That way if a customer asks for a 10x3 inch cake, I have that number ready.

That's a lot of repetition per recipe if I'm going to be offering many sizes. I've only had cakeboss for a short time so I'm sure I'm missing something.

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pmarks0 Posted 8 Mar 2012 , 2:34am
post #5 of 8

vgcea - you don't put your recipes in based on each size of cake you bake. You enter your recipe once and then use multiples of it when calculating the cost. If the recipe is enough to fill two 8" pans but you need double that amount to fill two 10" pans, then when doing your pricing, you use a multiple of the original recipe.

If you're having trouble with the software because you're new there is a learning curve as you figure out how to do everything. However there are videos and screen shots for some of this.

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NatalieC923 Posted 8 Mar 2012 , 2:35am
post #6 of 8

Hi vgcea,

I put my recipe in twice - once for cupcakes and once for cakes. There may be a better way, but I'm new at this too. So I have a recipe that makes 2 - 8" x 2" layers and 30 cupcakes. So I put the recipe in once as a cake and listed 24 servings (the Wilton chart shows 8" cake at 24 servings), then I put it in again as cupcakes and listed 30 servings. When you make an order for a 10" cake you will have to say how many recipes you have to make for that cake (probably 1 1/2). Cake Boss does the cost multiplication and give you the cost of a 10" cake because you said it would take 1 1/2 recipes. So you do need to know how you have to multiply your recipe and how many batters you need to make up per cake size. Once you figure it out, you could list the info in the notes section for future reference.

I have some cake batters that I can't half (odd number of eggs for instance). So to make a 10" of that cake, I would have to double the batter or make 2 recipes. So my cost is double the 8" even if some of the batter goes to waste (or gets transitioned in to cupcakes or something).


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vgcea Posted 8 Mar 2012 , 3:17am
post #7 of 8

Thanks pmarks0 and Natalie.
Yeah I figured I was doing something wrong icon_redface.gif Thankfully, i haven't done too many recipes that way. I'm going to spend the next few days going over the videos and my data. I really like the idea of putting the multiplication ratios for different sizes in the notes cos I can totally see myself mixing up the ratios and quoting a customer for 1.5 of the batter when in fact I need 2.

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kelleym Posted 11 Mar 2012 , 6:30pm
post #8 of 8

Musselmom, etc. I hope you have received the help you needed. We strive to respond to every inquiry within one business day.

If it is a weekend or you need immediate help on how to do something, PLEASE watch the How-To Videos on our web site, where, for instance, the entire process of pricing out a cake is demonstrated by me on the video called Order Screen, in the way that Natalie was very helpfully explaining. The videos really do help.

Kelley icon_smile.gif

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