CAKE QUOTE KIT · FREE WORKSHEET
Before you send
that cake quote.
Work through this checklist for one cake. Use your actual costs, then check the price in the free calculator.
01 / Count every ingredient
- Cake layers, fillings, buttercream, ganache and icing
- Decorations, edible printing, colours and specialist ingredients
- The portion you use from each pack—not the full pack cost
- A realistic allowance for waste and recipe testing
Ingredient total: ____________________
02 / Count the time you actually spend
- Shopping, preparation, baking tasks and clean-up
- Filling, stacking, decorating and boxing
- Customer messages, design planning and delivery time
- An hourly rate you have chosen deliberately
Hours: __________ × hourly pay: __________ = __________
03 / Include the less visible costs
- Boards, boxes, supports, ribbons and labels
- Allocated utilities, equipment wear and other overheads
- Delivery mileage, parking and outsourced services
- Percentage and fixed payment fees from your actual provider
Overheads: __________ Fees: __________ % + __________
04 / Check the quote before you send it
- Have I included my chosen pay before calculating surplus?
- Am I using margin, rather than confusing it with markup?
- Have I checked taxes separately and avoided counting a cost twice?
- Does the final scope match the design, size, servings and delivery?
- Have I clearly stated the total, deposit and payment dates?
Price formula
(Ingredients + labour + overheads + fixed fee) ÷ (1 − fee rate − target margin).
Use decimal rates: 3% = 0.03. Fee rate + margin must be less than 1. Round the final price up, then assess whether it fits your market.
This checklist helps you organise inputs. It does not determine market demand, calculate taxes or guarantee a profit. No customer or cake details are sent by the free browser calculator.