CakeCalcs

cost-plus method · every formula shown · nothing uploaded

Stop undercharging for your cakes

The pricing math home bakers actually need: ingredients + your hours + overhead, marked to a real margin — with every formula shown so you can defend the number to any customer. Start with the flagship calculator below.

Ingredients & packaging
h
$/h
%

Box/utilities/fees

%

30–50 typical

Charge this
$101
cost $60.6 + margin
Real hourly earned
$38.20
wage + profit ÷ hours
Effective markup
1.67×
price ÷ total cost
Ingredients & packaging$14.50
Labor (2 h × $18)$36.00
Overhead (20%)$10.10
Total cost$60.60
Price at 40% margin$101.00
Below ~25% margin you're subsidizing customers with unpaid hours. If "charge this" feels too high, the problem is the market's expectation — negotiate scope, never the rate.
Cost-plus method: (ingredients + labor) × (1 + overhead%) ÷ (1 − margin). Cottage-bakery sellers: check your state's cottage food rules.

All 7 pricing tools

Cakes, cupcakes, cookies, the serving chart, wedding quotes — and the calculator that prices from your wage.

What this site does — and what it does not

It does

  • Run the cost-plus formula — ingredients + honest labor + overhead, marked to your margin — and show every line of it.
  • Turn guest counts into wedding quotes and cake sizes into serving counts with standard cutting conventions.
  • Keep every calculation in your browser; nothing you type is stored or sent.

It does not

  • Replace bookkeeping — taxes and real revenue tracking live in your accounting tool.
  • Know your local market — the bands are US-wide context; your city moves the number.
  • Decide whether you may sell — home sellers must follow their state's cottage food rules.