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Ingredient cost PER cupcake? - Page 2

post #16 of 44
Nobody can figure out anyone else's PER cupcake pricing because there are too many variables.
It is exactly like a post that asks: "How much for this cake?". We don't know your recipe, if you buy in bulk, at retail pricing, with or without coupons, what type of chocolate (cheap, medium, expensive), what type of butter (Land O Lakes or Walmart brand), powdered sugar (Walmart made with beet sugar or C&H Pure Cane sugar), what type of cupcake liners, how long it takes you to make them, if your quality for custom cupcakes is superb/medium/poor, if you fill your cupcakes, if you buy Meyer lemons or use reconstituted lemon juice, fondant or buttercream....... The list can go on and on and on....

Only YOU can determine the cost of your cupcakes including labor, time, ingredients, supplies, overhead.

When I was starting out as a hobby baker 2 years ago, I kept track of every single expense for the first six months of my hobby. (When it reached the point where I started to gasp for air and got light-headed after looking at the totals, I quit keeping track.) Six months into my hobby, I broke down costs and figured out that a 2 layer, 8x4" cake cost me about $8-$12. I eagerly posted my information on CC and got about 15 replies saying, "Why are your costs so high!?"

That's when I found out all the information I posted above in my first paragraph.......
post #17 of 44
I was just looking for a way that I could maybe give advice to the people who are paying so much for each cupcake (so they can make more profit)

I think the main difference is going to be being able to buy in bulk. I wonder if even the smaller bakers could buy more ingredients in bulk and keep them in a chest freezer or something (5cu ft. at Sam's club is like $170 and $20/year to run based on the label or something like that) so save big bucks in the long run.

Some examples of the prices I pay in bulk are (and keep in mind this is AK, so likely higher than what you lower-48-ers could get)

Ghiradelli cocoa powder 25# box: $100 ($4/#)
55# unsalted butter: $119 ($2.16/#)
50# Guittard dark chocolate couverture: $190 ($3.80/#)
50# cake flour: $21.95 ($.44/#)
5 dozen eggs: $8.40 ($.14 each egg)
post #18 of 44
Quote:
Originally Posted by Apti

Nobody can figure out anyone else's PER cupcake pricing because there are too many variables.
It is exactly like a post that asks: "How much for this cake?". We don't know your recipe, if you buy in bulk, at retail pricing, with or without coupons, what type of chocolate (cheap, medium, expensive), what type of butter (Land O Lakes or Walmart brand), powdered sugar (Walmart made with beet sugar or C&H Pure Cane sugar), what type of cupcake liners, how long it takes you to make them, if your quality for custom cupcakes is superb/medium/poor, if you fill your cupcakes, if you buy Meyer lemons or use reconstituted lemon juice, fondant or buttercream....... The list can go on and on and on....

Only YOU can determine the cost of your cupcakes including labor, time, ingredients, supplies, overhead.

When I was starting out as a hobby baker 2 years ago, I kept track of every single expense for the first six months of my hobby. (When it reached the point where I started to gasp for air and got light-headed after looking at the totals, I quit keeping track.) Six months into my hobby, I broke down costs and figured out that a 2 layer, 8x4" cake cost me about $8-$12. I eagerly posted my information on CC and got about 15 replies saying, "Why are your costs so high!?"

That's when I found out all the information I posted above in my first paragraph.......



thumbs_up.gif Too true. My COGS are high because I buy the best stuff I can get my hands on - I also live in the most expensive place in the US to live. That makes the prices I pay for my ingredients and how much I charge for my cake/cupcakes completely irrelevant to anyone that does not live here. And even if you did live here, it's still completely irrelevant because you don't make my recipes, you don't have my reputation, and you do not have my experience. And vice versa. I pay more in rent for my tiny condo then most people pay on a mortgage for a 4 bedroom house. I pay bridge tolls and parking tickets and almost 10% sales tax and $4.50/gallon for gas and writing the check for my car insurance makes me gag every month and parking meters are $.25 for 6 minutes. I could go on and on listing out all the expenses I have that you don't have. And it don't mean a thing.

People need to understand that what you pay and what you sell for are completely relative to where you live. If I lived in some flyover state like Kansas, I'd be paying a lot less for gas, electricity, butter, chocolate etc. and things like Wal Mart cake would be my competition. But I also can't imagine I could charge $3.75 for a cupcake because the market would not tolerate it. But that's how much I have too charge in order to reach and maintain a decent profit margin here.

So your real question should be, "what is your profit margin"? Because "what do you pay" and "how much would you charge" are totally the wrong questions and won't help you in any way!

I aim for 40%. I don't actually know if that is low or high, but its working for me.
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post #19 of 44
Thread Starter 
Quote:
Originally Posted by KoryAK

So I'm really curious why my cupcakes are sooo much less expensive than everyone else's. To the people who have quoted their prices: are you starting with a box mix or all scratch? And where are you buying your supplies - retail stores in small quantities or in bulk at places like Sam's Club?



I bake from scratch. I buy my ingredients in both places but I'm just started to buy in bulk so my price should go down, but I don't see it going down by $0.40...

Quote:
Originally Posted by mystsparkle

How most recipes list out how many cups it makes..then you can see the wilton pan sizes and see how many cups per size...but how do you figure out how many cups are in a dozen cupcakes? maybe we are figuring it out wrong because i'm just kinda guessing how many cups of my batter it takes for the cupcakes. just a thought!



I use a 3 tbsp scoop for most of my cupcakes which is 2.25 cups of batter.

Quote:
Originally Posted by jason_kraft

I would guess one of the biggest cost differentials is flour, we buy 50# bags of cake flour at Restaurant Depot for $15. Cake flour at the grocery store can be easily be 5-10 times more expensive.



I really need to get cheaper cake flour. I hate it though -- it smells like chemicals icon_sad.gif
Started my business legally February 2012! Commercial kitchen and all!
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Started my business legally February 2012! Commercial kitchen and all!
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post #20 of 44
Thread Starter 
Quote:
Originally Posted by Apti

Nobody can figure out anyone else's PER cupcake pricing because there are too many variables.
It is exactly like a post that asks: "How much for this cake?". We don't know your recipe, if you buy in bulk, at retail pricing, with or without coupons, what type of chocolate (cheap, medium, expensive), what type of butter (Land O Lakes or Walmart brand), powdered sugar (Walmart made with beet sugar or C&H Pure Cane sugar), what type of cupcake liners, how long it takes you to make them, if your quality for custom cupcakes is superb/medium/poor, if you fill your cupcakes, if you buy Meyer lemons or use reconstituted lemon juice, fondant or buttercream....... The list can go on and on and on....



I understand this. I was asking strictly about ingredient costs. I'm not using this info to create my price. I was just curious.
Started my business legally February 2012! Commercial kitchen and all!
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Started my business legally February 2012! Commercial kitchen and all!
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post #21 of 44
Quote:
Originally Posted by Bridgette1129

Quote:
Originally Posted by Apti

Nobody can figure out anyone else's PER cupcake pricing because there are too many variables.
It is exactly like a post that asks: "How much for this cake?". We don't know your recipe, if you buy in bulk, at retail pricing, with or without coupons, what type of chocolate (cheap, medium, expensive), what type of butter (Land O Lakes or Walmart brand), powdered sugar (Walmart made with beet sugar or C&H Pure Cane sugar), what type of cupcake liners, how long it takes you to make them, if your quality for custom cupcakes is superb/medium/poor, if you fill your cupcakes, if you buy Meyer lemons or use reconstituted lemon juice, fondant or buttercream....... The list can go on and on and on....



I understand this. I was asking strictly about ingredient costs. I'm not using this info to create my price. I was just curious.



I understood you, Bridgette icon_smile.gif

I use SpunWhite brand cake flour that I get from my local wholesaler and I have never noticed a chemical smell or anything. Check out your local resources. You can also get 50# bags of cake mixes ($75 for 50# at my place). Their site is www.linfordofalaska.com. I know you won't be buying from them and prices will different (but since I'm in AK, likely lower for you) but it might help you to see if it's worth setting up a relationship with someone closer to you.
post #22 of 44
Thread Starter 
It freaks me out how bleached it is too. I use unbleached AP flour. Thank you! I'll have to try other brands!
Started my business legally February 2012! Commercial kitchen and all!
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Started my business legally February 2012! Commercial kitchen and all!
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post #23 of 44
Quote:
Originally Posted by Bridgette1129 View Post


I would love to get a copy of it too

I could email you my spreadsheet if you want!
post #24 of 44

It really depends on the cupcake recipe.

 

My chocolate cupcakes, taking the wrapper and packaging into consideration are .55 cents each, this includes chocolate buttercream.

 

Now, my Irish carbomb cupcakes are quite a bit more since it's a chocolate stout cake, has an irish whiskey dark chocolate ganache filling and is topped with a baileys irish cream butter cream.

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post #25 of 44
Quote:
Originally Posted by KoryAK View Post

Ghiradelli cocoa powder 25# box: $100 ($4/#)
55# unsalted butter: $119 ($2.16/#)
50# Guittard dark chocolate couverture: $190 ($3.80/#)
50# cake flour: $21.95 ($.44/#)
5 dozen eggs: $8.40 ($.14 each egg)

I think looking at ingredient costs comparisons shows why peoples costs vary so wildly. Compound the ingredients by what gets used in a recipe makes ME realize when I need to "shop" for a better less expensive recipe to replace a more costly recipe. I buy everything in bulk wholesale from club stores, not from bakery distributors yet.

 

For me:

 

cocoa powder Hershey's is $4.11 per lb. or Guittards is $6.19 per lb

eggs run from $.08 to $.10 each

butter has been around $2.00 a lb. for the past year

cake flour boxed at a grocery store is $1.31 per lb. but bagged bought in bulk is only $.32 per lb.

I also use Guittard coverture but I'm paying $4.70 per lb.

 

 

Soooo. I'd love to know where you get Guittard coverture for $3.80 a lb.???? I only have one source in town buying directly from the only distributer available.

 

My cupcake costs (I bake from scratch only)

 

chocolate standard size cc (with-out frosting or cupcake liner) is $.27 each, frosting is an additional $.20 cents

vanilla standard size cc with-out frosting or liner is $.12 each

post #26 of 44
Quote:
Originally Posted by KoryAK View Post

My chocolate cupcake is $.08 each to make. With .5oz ganache inside ($.09) and 1.5oz SMBC on top ($.13), I'm still only at $.307. It's a scratch cc, FWIW.

That doesn't seem possible to me, because one egg can cost $.09 and I can't make anything but a boiled egg with only that ingredient.

 

And butter is $.13 per 1 ounce, so 1.5 oz of your frosting is cheaper than my cost for the butter alone.

 

Hey wait! Your the person who listed your ingredient costs that I just posted a response to........you're prices aren't cheaper than mine so either your math is wrong or my math is wrong!

post #27 of 44
Quote:
Originally Posted by Stitches View Post
 

I think looking at ingredient costs comparisons shows why peoples costs vary so wildly. Compound the ingredients by what gets used in a recipe makes ME realize when I need to "shop" for a better less expensive recipe to replace a more costly recipe. I buy everything in bulk wholesale from club stores, not from bakery distributors yet.

 

For me:

 

cocoa powder Hershey's is $4.11 per lb. or Guittards is $6.19 per lb

eggs run from $.08 to $.10 each

butter has been around $2.00 a lb. for the past year

cake flour boxed at a grocery store is $1.31 per lb. but bagged bought in bulk is only $.32 per lb.

I also use Guittard coverture but I'm paying $4.70 per lb.

 

 

Soooo. I'd love to know where you get Guittard coverture for $3.80 a lb.???? I only have one source in town buying directly from the only distributer available.

 

My cupcake costs (I bake from scratch only)

 

chocolate standard size cc (with-out frosting or cupcake liner) is $.27 each, frosting is an additional $.20 cents

vanilla standard size cc with-out frosting or liner is $.12 each

 

Quote:
Originally Posted by Stitches View Post
 

I think looking at ingredient costs comparisons shows why peoples costs vary so wildly. Compound the ingredients by what gets used in a recipe makes ME realize when I need to "shop" for a better less expensive recipe to replace a more costly recipe. I buy everything in bulk wholesale from club stores, not from bakery distributors yet.

 

For me:

 

cocoa powder Hershey's is $4.11 per lb. or Guittards is $6.19 per lb

eggs run from $.08 to $.10 each

butter has been around $2.00 a lb. for the past year

cake flour boxed at a grocery store is $1.31 per lb. but bagged bought in bulk is only $.32 per lb.

I also use Guittard coverture but I'm paying $4.70 per lb.

 

 

Soooo. I'd love to know where you get Guittard coverture for $3.80 a lb.???? I only have one source in town buying directly from the only distributer available.

 

My cupcake costs (I bake from scratch only)

 

chocolate standard size cc (with-out frosting or cupcake liner) is $.27 each, frosting is an additional $.20 cents

vanilla standard size cc with-out frosting or liner is $.12 each

If you're in the states you may want to check out webstaurant for ordering cupcake liners...You can get like 1,000 standard size liners for $6.

No his mind is not for rent, to any god or government...

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post #28 of 44
Quote:
Originally Posted by Stitches View Post

That doesn't seem possible to me, because one egg can cost $.09 and I can't make anything but a boiled egg with only that ingredient.

And butter is $.13 per 1 ounce, so 1.5 oz of your frosting is cheaper than my cost for the butter alone.

Hey wait! Your the person who listed your ingredient costs that I just posted a response to........you're prices aren't cheaper than mine so either your math is wrong or my math is wrong!

Well a batch using 8 eggs makes 80 cupcakes, so that's $.009 worth of egg in each. SMBC is very light (air is free and takes up space) and the rest of the ingredients cost less per ounce than the butter does. Trust me, the math works out. Cupcakes are small.
post #29 of 44
Quote:
Originally Posted by KoryAK View Post

 Cupcakes are small.

What size are your cupcakes?

 

My mini chocolate cupcakes are $.08 a piece and they take 1.5 oz. of frosting too.

post #30 of 44
I'm referring to the standard ones.
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