Your pricing studio
Cake Pricing Calculator
Price every layer with confidence.
Everything here works without an account. Numbers update as you type.
Order
Used for your own records and for the customer-facing quote.
Must be greater than zero. Drives cost and price per serving.
Servings is required — leaving it blank is not the same as zero.
Ingredients
Cost a row either as a quick line total or from the package price — never both, so nothing is double counted.
Package and used amount share this unit.
Must be greater than zero.
Package and used amount share this unit.
Must be greater than zero.
Package and used amount share this unit.
Must be greater than zero.
Only g, ml and each are offered as base units. CakeQuote never guesses a conversion between weight and volume.
Labor
Your own time, at the hourly rate you choose. Nothing is multiplied by a hidden complexity factor.
Other direct costs
Explicit values. A blank field is flagged, never treated as zero.
Boxes, boards, dowels, ribbon.
Fuel, tolls, courier. Delivery time goes in Labor.
Your own allocation for power, insurance, licences.
Pricing
Choose how the selling price is derived from your total cost.
Optional. Leave blank to use the calculated price.
Rounded to whole cents; the balance is the remainder.
How this cake pricing calculator works
Your cake's total cost is ingredients + labor + packaging + direct delivery expense + allocated overhead. Each ingredient row is either a quick line total or package cost ÷ package size × amount used, in the same unit (g, ml or each). Labor is each task's hours × your hourly rate, so decorating time is counted as cost, not hidden inside profit.
Then choose how to add profit. Markup is a percentage of cost: price = cost × (1 + markup). Margin is a percentage of the price: price = cost ÷ (1 − margin), so a margin must stay below 100%. The same percentage gives a higher price as a margin than as a markup. The right figure depends on your own costs and local market; there is no universal cake price chart.