Cake Pricing Calculator
Price = (materials + hours × rate + overhead) ÷ (1 − margin). Enter your numbers, see every line of the math, and copy the quote.
Start from a worked example, or enter your own numbers:
Ingredients plus board, box, dowels — every per-order consumable
Consult, shopping, baking, decorating, cleanup
Annual business costs ÷ annual orders (e.g. $2,400 ÷ 100 = $24)
True margin: price = cost ÷ (1 − margin)
Your price
- Materials
- $0.00
- Labor (0h × $25.00)
- $0.00
- Overhead share
- $0.00
- Total cost
- $0.00
- Profit (20% margin)
- $0.00
price = (materials + labor + overhead + delivery) ÷ (1 − margin)
How the math works
The calculator uses the true-margin formula: your costs (materials, labor at your hourly rate, an overhead share per order, and delivery) divided by one minus your margin. A 20% margin means dividing by 0.8 — that is a margin, not a markup. If you take card payments, the processor's percentage goes in the denominator too, because it scales with the final price.
Not sure what your numbers should be? The formula behind every number walks through three cakes line by line, and the recipe cost calculator prices your ingredient list for you.