Should I charge for my time?
Yes. If labor is missing, the cake can look profitable while your own work is effectively unpaid. This calculator treats hours × your hourly rate as a real cost.
FREE CAKE PRICING CALCULATOR
How much should you charge for your cake?
Start with what the order actually costs you. Add ingredients, packaging, labor and overhead, then choose the profit margin you want to protect.
COST-BASED REFERENCE
Make the hidden costs visible.
This is a cost-based reference, not a promise of what your local market will pay.
TRUE COST / BREAK-EVEN€72.00
PRICE AT TARGET MARGIN€90.00
LABOR INCLUDED€45.00
TARGET PROFIT€18.00
If you charge below break-even, the order is paying you less than the costs you entered.
Use the reusable pricing workbook · €7.99 →
The paid workbook is for repeated pricing: recipes, ingredient costs, packaging, labor, fees and margin without rebuilding the calculation for every order.
PRICING QUESTIONS HOME BAKERS KEEP ASKING
What belongs in the price?
What is break-even?
Break-even is the amount that covers the costs you entered. It is not profit. Charging exactly break-even means the order has covered those costs but has not produced the target profit margin.
Why divide by 1 minus the margin?
A margin is profit as a percentage of the selling price. If true cost is 80 and you want a 20% margin, the selling price is 80 ÷ 0.80 = 100.
Is this the final price I should quote?
Use it as a cost floor and reference. Your location, skill, complexity, demand, delivery and local market still matter when deciding the final quote.