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Learn the formula for pricing custom cakes correctly — then let BatterSuite do the math for every order automatically.
Most home bakers only charge for ingredients. That's why most home bakers lose money. Here's what actually goes into every price:
Real numbers using $20/hr labor, $5 overhead, 30% margin.
Ingredients: $14 · Labor: 2.5 hrs · Cost: $64 · Charge: $91
Ingredients: $22 · Labor: 3.5 hrs · Cost: $92 · Charge: $131
Ingredients: $65 · Labor: 8 hrs · Cost: $225 · Charge: $321
Ingredients: $8 · Labor: 1.5 hrs · Cost: $41 · Charge: $59
Ingredients: $10 · Labor: 1 hr · Cost: $35 · Charge: $50
Home bakers lose money the same way, every time. Here's what to stop doing:
Charging $45 because it "seems right" — not because the math says so. Every cake needs its own calculation.
Other cottage bakers are probably undercharging too. Matching their price means matching their loss.
Boxes, bags, ribbon, and tissue paper cost real money. If it's not in your price, it's coming out of your pocket.
A simple sheet cake and a sculpted custom design are not the same labor. Charge accordingly.
Electricity, mixer maintenance, ingredient storage — these exist even on your slow weeks.
Loyalty discounts and referral deals are fine — unless you don't know what margin you're starting from.
Enter your ingredient cost, time, and overhead. Get an instant suggested price with your profit margin shown.
Use Calculator →Store your recipes once. BatterSuite prices every order automatically — no recalculating, no spreadsheets, no guessing.