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costing out your recipes. - Page 2

post #16 of 28

That's because of the weird "profit" setup on the options page.  You are entering your markup, not your profit margin.  I have mine set at 200, which is basically 3x costs.

 

Liz
 

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post #17 of 28
Thread Starter 

thank you everyone so much. all of this info is very helpful

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post #18 of 28
makes sense, thanks!
post #19 of 28
Master Ingredients Cost Sheet.xlsx 41k .xlsx file

 

 

 

 I was determined to make this work. For some reason earlier today I couldn't get it to work.

 

Urg...........don't bother it still won't work and now I can't delete it either. Sorry.

post #20 of 28
Thread Starter 

ok I have one more question. when you are costing out a recipe, with just egg whites ( like butter cream), how do you do that? do you just call it eggs?  

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post #21 of 28

I bought cakeboss back in march. it has a great recipe costing section and allows you to calculate your exact costs including overhead into every cake to ensure you have priced the cake accurately.  It definitely has its limitations but it works well for me for what I need.  It keeps track of my orders and appointments and overdue/pending payments.  It has made me so much more efficient in my booking and case management end of my business.  It takes some time to get all your costs etc into it but worth the time and effort when all you have to do is click and you know exactly what a cake cost you to make and what you made on the cake.  hth

post #22 of 28
post #23 of 28
Quote:
Originally Posted by kaylawaylalayla View Post

ok I have one more question. when you are costing out a recipe, with just egg whites ( like butter cream), how do you do that? do you just call it eggs?  

 

The Cakeulator app comes with a large list of ingredients, with pricing included.  I went in and added both egg whites and egg yolks, and just entered the cost as .05 each (my whole egg is entered as .10).  You can go through and change the prices to correct prices for your area, but for the most part they are fairly accurate.

 

You could also just call it a whole egg, but I always use the leftover parts in another recipe, so I figured the true cost.

 

Liz

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #24 of 28

I would just cost it out as a whole egg.

"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
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"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
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post #25 of 28

If you need a lot of egg whites like in a white cake, I get a pint or quart of egg whites with nothing else in them (check the ingredient list) things like eggbeaters do not work in cakes.This is cheaper for me because while I use a lot of whites and whole eggs, I don't use a lot of yolks. It also is cheaper because there is less labor time since you just open the bottle instead of cracking a bunch of eggs. You can also freeze leftover egg whites without any problems. hth

"'Tis an ill cook who cannot lick his own fingers."

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"'Tis an ill cook who cannot lick his own fingers."

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post #26 of 28
Grrr this is also what i need to know and hear. Im terrible at the pricing part of this business. Everyone tells me i need to charge more because basically i'm just getting enough for supplies and product, I'm not getting labor because i don't know what is too much or not enough. I'm new to the business aspect of all this. Help please in any way possible lol. Thank you.
post #27 of 28
Thread Starter 
Brenda, you should really check out the spread sheet posted on the front page. It really was a big help to me. That way you know exactly what you're spending on each cake. Good luck!
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post #28 of 28

Speaking about apps, has anyone found one where they can store a list of their supplies, tips, etc?
 

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