For Cake Businesses That Want To Know How To Charge The Right Price!

FREE GUIDE:
The 5 Step Pricing Framework For B2C Cake Businesses

Like many cake makers I struggled with knowing what to charge when I started out. I have seen so much information online about this and most of it is utterly confusing or plain wrong.

If you are just making cakes as a hobby or for a bit of pocket money, then by all means charge as little as you want. But if you want to make a business out of your cake making, and actually earn a living, or even want to grow it into something more, then you need to charge properly for your work so that you are making not only a wage for yourself but also a PROFIT!

The 8 common mistakes, I want you to avoid (and yes, I have been guilty of some of these!):

1. Not valuing your time properly. You need to pay yourself a decent wage for your work.
2. Using ‘easy’ online pricing tools or formulae. Pricing cakes takes time and there are no shortcuts.
3. Inaccurate Ingredient costs by not keeping proper records and reviewing prices regularly.
4. Not accounting for wastage. You lose ingredients at each stage of the process and these need to be accounted for.
5. Not knowing your fixed and variable costs.
6. Focussing on price and not on the value you offer customers when it comes to marketing your produce. By focussing on price, you are in a race to the bottom.
7. Not charging properly for delivery, or at all.
8. Not building in a profit margin. Without a profit margin, you may have a job but you do not have a business.

My FREE 5 Step Framework is a 22 page guide that takes you through the process of pricing cakes correctly, with example templates for you to copy. I walk you through the following steps in detail:

1. How to cost your ingredients including percentage variables for wastage.
2. How to calculate a proper wage for your work.
3. How to record and calculate your monthly fixed and variable costs.
4. How to build in a profit margin.
5. How to calculate the total selling price.

There are no shortcuts to this exercise, and you must invest the time to do it properly. Anyone who tells you it is a quick exercise is lying to you. Remember, if you are not making enough to cover your costs and your wages, let alone making a profit, then you are effectively paying someone else to eat your cake.

Use this guide to turn your cake making into a profitable exercise!

Faye 

About Faye

I have always been incredibly excited by food and baking. From an early age I was not only entertaining for friends but also baking and catering for events. After spending my childhood in various countries around Europe (Portugal, Sweden, Greece and Malta), I moved to London in my early 20s. After a few years working in property marketing, I decided to pursue my passion for baking and took the 6-month pâtisserie course at Le Cordon Bleu, London.

Since then:

• I ran a novelty cake business from my flat in London;
• I have worked as a pastry chef in London hotels, restaurants and catering companies;
• I have worked as a pastry chef consultant to bakery and pâtisserie businesses in the UK; and
• I was the joint founder and head pastry chef at Sweet Elements Pâtisserie.

Over the years, I have established a set of values that are important to how I go about my cake and dessert making. My baking ethos is based on the following: