Alice's Cake Pricing Matrix  

I think I've taken this about as far as I can go, I can't imagine what else I could add onto the spreadsheet to improve it (although I am very open to ideas) so I think I'm ready to just post it for all of you to use.

If there are any typos or upgrades I will update this thread so if you click below on watch this topic then you should be sent an email notifying you if there are updates.

If you have a question on how to use the matrix (and there is an instructions tab as the last tab) post them here so everyone can get the answer.

Enjoy!
God Bless
Alice


***See post dated March 10th for download***

I found a typo. (if you previously downloaded, I forgot to multiply filling volume by filling price so 7 ounces added in $7.) Here is the corrected matrix.

Here is version N if you would like an updated copy.

There is an instructions tab, although I could do a better job of the instructions tab. Here is what I wrote when I emailed out the spreadsheet. I would encourage people to ask questions here so everyone can benefit from the answers.



There is a directions tab at the end of the tabs... it is off the screen so you have to get over to them.

this one includes cupcakes too!

Some basic directions to get you started:
The blue boxes are meant for you to enter values in and change. The yellow boxes automatically calculate so stay away from those. If there is a red triangle you can hover over it for more info!

Tabs:
Pricing - go through each blue square and adjust the values to suit you. I have 2 as the base price per serving before supplies, I use 0.8 though.

Info to Know - these don't link anywhere, they are just a compliation of info that is scattered throughout the spreadsheet that I thought you might like to see in one place.

Base Price - you will enter in the blue cells how many of each item you use EXTRA beyond what is normally included in the cake. The matrix automatically figures out how much cake mix and frosting and stuff, so you do NOT enter them on this base price tab. I frequently will throw in an extra batch of frosting if I am doing a lot of decorating so I would put a 1 in the blue cells next to frosting. Cake circles are NOT automatically included (cupcake liners ARE) so you will need to go through for each cake order and include how many cake circles you are using. Dowels are NOT included either. I also usually go down to the misc. items and throw in a couple of bucks to cover paper towels, dishsoap, etc... make sure you adjust the prices to reflect what YOU pay!

Cakes tab, basically nothing to do here. Although there is one blue cell you can change. I assume that when i do fondant I'll use 90% of the frosting I would have used for a buttercream. You can change that if you want. If the number of servings aren't the same as yours DO NOT CHANGE ON THE CAKES TAB! They are in yellow boxes, so don't touch!

Rental - you can fill in any supplies you own and rent out

Gumpaste - if you charge by the piece you can include here

Invoice - I hate this tab... I should just delete it

Cake recipies - here is where you enter in your cake recipies. The trick is getting the right conversion rates. Good luck!
(ditto for frosting and fillings)

Assumptions - this is where serving sizes are. If you want to change my base assumptions, this is where you do it.

ENJOY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!


In Christ

Here is my latest update:
There is nothing wrong with the previous cake matrix I made, seems like different isses keep coming up and I am adding to it. You might not want this new update if you've taken the time to go through and put in your own recipes and prices (which you should do)

Improvements:
1) you can adjust your cake sizes so your serving sizes are reflected (go to the assumptions tab)
2) I estimate the number of hours required to make the cake. You'll want to assess the decorating numbers that come up and adjust appropriately, but it is a starting point.
3) You can set codes for the type of cake you are making as to what your base price is (b = basic and you might price and time that differently from a difficult or wedding cake) Click on the time tab to adjust my assumptions.
4) In addition to the customer print out page, there is a friend print out page, which is basically the same thing but allows you to put in a discount. This way your friend sees what the regular price is and they know they are getting a discount. This is especially good for those of us who are practicing and feel unsure about the price we charge. Then when your confidence is up, your friends and customers won't suffer sticker shock, they will know what your "real" prices are.
5) When you put in layers on the pricing tab it automatically adds in one cardboard circle.
6) There is an extras tab where if there are some things that are more labor intensive you can charge extra per (wilton size) serving. If you want.

Enjoy!!

It has definately evolved a lot since my first run last April. It has gotten quite complicated, but only as I have needed it I keep finding new information I want to know! Glad you like it!