Hello everyone. Im finally thinking of getting back into baking. All the cakes i have done have been for family and friends at no charge. I have an order for a cake in July from a coworker. I will do a sample next week for tasting. My question is normally how do you calculate how much to charge? I bake at home with fresh ingredients and from scratch. Besides the cost of the ingredients, what do you charge for labor, decorating, delivery? Say the cake costs me $20 in ingredients and it takes me 2 hours to decorate it. Is there a matrix or spreadsheet you use? Any advise, suggestions are appreciated!
Thank you, Naty

There are thousands of threads with people asking the same question. I suggest you do a search in the forums on the topic. Because the question is asked so many times, I wouldn't really expect many (if any) replies.

There is a link to an article I wrote about this in my signature, I hope it helps you.

Thank you!!!!! By the way, do you know the specifics of the new Florida Cottage Law? I want to start selling my baked goods in Miami and dont know where to start and im confused with this nelaw, ex: can i sell items that require refrigeration? Thank you for any he

I would suggest calling your local health department for answers to your questions. They would be able to help you the most.

Thank u!

Here is a document published by the Florida Department of Agriculture that may help you:

http://www.scribd.com/doc/59144554/Cottage-Food-Rules-2

Than you got the link about the new cottage law