Cake Pricing Formula Worksheet

Use this worksheet when you need a repeatable way to price one custom cake.

1. Order Basics

• Client:
• Occasion:
• Event date:
• Pickup or delivery:
• Servings needed:
• Cake size or tiers:
• Flavor/filling:
• Design notes:
• Rush order? Yes / No

2. Materials

List the actual items this order requires.

• Ingredients:
• Filling:
• Buttercream/ganache/fondant:
• Cake board/drums:
• Boxes and packaging:
• Dowels/supports:
• Colors, toppers, decorations:
• Delivery or setup supplies:
• Extra supplies bought for this order:

Material cost total:

3. Labor

Include invisible time.

• Client messages and quote prep:
• Shopping and prep:
• Baking:
• Filling/chilling:
• Decorating:
• Cleanup:
• Delivery/setup:
• Follow-up/admin:

Total labor hours:

Target hourly rate:

Labor value:

4. Overhead Allowance

Choose either a flat amount per order or a percentage.

• Utilities:
• Equipment wear:
• Software/tools:
• Insurance/licenses:
• Marketing:
• Bookkeeping/admin:

Overhead allowance:

5. Profit And Adjustments

• Material cost:
• Labor value:
• Overhead allowance:
• Delivery/setup fee:
• Rush fee:
• Complexity adjustment:
• Profit margin or profit amount:

Recommended quote:

Deposit due:

Balance due:

6. Quote Check

Before sending:

• Does this price cover materials?
• Does it pay for all labor, not just decorating?
• Does it include overhead?
• Does it include delivery or setup if needed?
• Is the deposit enough to reserve the date?
• Would I be willing to make this cake again at this price?