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Calculate your costs spreadsheet - Page 2

post #16 of 34

Hi, I will start with I am new to all this and hope to open our doors in April.  After seeing some replies in some threads I am almost scared to reply to anything. But this spreadsheet is awesome!!!!  and thank you for sharing! I have a question not about the spreadsheet but about the fondant recipe in your spreadsheet, Is that really how you make yours. I have only ued fondant a few times and am therefore limited wth cake desgn but the few times I used it I hated it and run from it at this point. Thanks so much again!

post #17 of 34

Hi

 

Thanks for sharing.

 

I have some questions:

a) Why did you add 25% to the cost? what is the 25%?

b) How did you claculate the cost for "time"?

post #18 of 34
Quote:
Originally Posted by sunflowerlove View Post

a) Why did you add 25% to the cost? what is the 25%?
b) How did you claculate the cost for "time"?

The extra 25% is a markup for your profit, which should flow to the business. If you have no profit and are only being paid for your ingredients/labor/overhead, your business will never grow.

The cost for time is based on the total number of hours required to complete the order multiplied by your hourly wage.

In addition to this you'll also want to add overhead (insurance, license fees, etc.) broken down on a per-order basis.
post #19 of 34

Can this be changes without loosing the formulas ? If so, how would I do this. I would like to alter for my own recipes. I am a newbee to selling cakes and want to be sure I am pricing correctly. I am not familiar with creating my own spreadsheets. Any and all info and suggestions are deeply appreciated !

post #20 of 34
Quote:
Originally Posted by Niki11784 View Post

Hi, I wanted a really easy spreadsheet just to get a basic idea of how much it costs to make a cake- nothing fancy or too confusing. Here's what I put together: https://spreadsheets.google.com/ccc?key=0Ap7LLc7KQ-6ldHNQbWxhb0dFUDlvcU9uby1UcUF4cEE&hl=en#gid=4

Let me know if you see any mistakes, or anything to add, thanks!

 

Your spreadsheet is really nice. I like how you've broken it down and included the extra % for profit. Often profit is confused with labor. 

 

Quote:
Originally Posted by kellylock View Post

Hi, I will start with I am new to all this and hope to open our doors in April.  After seeing some replies in some threads I am almost scared to reply to anything. But this spreadsheet is awesome!!!!  and thank you for sharing! I have a question not about the spreadsheet but about the fondant recipe in your spreadsheet, Is that really how you make yours. I have only ued fondant a few times and am therefore limited wth cake desgn but the few times I used it I hated it and run from it at this point. Thanks so much again!

 

Don't be. Just jump right it and swim with the sharks. It's all bark and no bite icon_evil.gif

post #21 of 34
Quote:
Originally Posted by vgcea 

 

Don't be. Just jump right it and swim with the sharks. It's all bark and no bite icon_evil.gif

Thanks I am minding my own and reading and learning. Thank you again!!

post #22 of 34

I am still trying to get the file to open icon_biggrin.gif

 

Question to all...how do you work out what to charge for labour? I have been doing hobby cakes for a while now but things are starting to pick up so I need to start charging accordingly. I know some people charge and hourly rate but I've no idea where this rate comes from.

 

Any assistance would be much appreciated!

post #23 of 34
Quote:
Originally Posted by EmmysCakes View Post

Question to all...how do you work out what to charge for labour? I have been doing hobby cakes for a while now but things are starting to pick up so I need to start charging accordingly. I know some people charge and hourly rate but I've no idea where this rate comes from.

You can find out average cake decorating wages in your area by checking out salary survey web sites like payscale.com.
post #24 of 34

Ah fabulous, thanks Jason! Found it within seconds. 

post #25 of 34

wow! thanks! im always wondering what spreadsheets are for. im just a newbie in this business. thank you so much for this information.

post #26 of 34

This is great and EASY to figure out! Thank you so much!

post #27 of 34

NIKI11784 Please email me a copy of your example. Thanks! icon_biggrin.gif

post #28 of 34

This is awesome!! I've been looking for something like this for a while. But I have a few questions: What exactly does, "Transfer" mean on the cake orders? How do you determine the amount in your Time?

 

Thanks for sharing!!

post #29 of 34

Thanks for the excel spreadsheet. It's been a big help. I have one question, how did you calculate the second price per unit?? Did you convert the measurements?? 

 

Can anyone help me?? 

post #30 of 34
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