Free Cake Design tool — no sign-up
Price a custom cake without forgetting your hours, structure, delivery, contributions or profit. The total and per-serving price update instantly.
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Enter what this order actually uses, rather than the price of the whole pack.
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Separate production from decorating: those hours do not always have the same value.
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Count the round trip and the time spent away from your kitchen.
Delivery time uses the production hourly rate. Overheads cover items such as energy, rent, subscriptions, waste and small equipment.
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These percentages are applied to revenue, where applicable.
The 12.3% rate is only an example for a French micro-business selling goods. Adapt contributions, VAT and profit to your status with your accountant or local authority.
Pricing method
A custom cake should not be priced by instinct or by copying a competitor's per-serving rate. Your price needs to cover four separate blocks.
Fillings, fondant, colours, flowers, boards, dowels, box and every supply actually used.
Preparation, baking, cooling, assembly, smoothing, figurines, cleaning and technical discussions with the client.
Add the round-trip mileage, driving time, loading and any assembly required at the venue.
Production cost must still absorb overheads and revenue-based deductions, then leave the profit you are targeting.
From calculation to quote
In Patissio, ingredients, recipes, costs, custom enquiries, quotes and deposits stay connected. You no longer start from an empty spreadsheet for every customer.
Create my free accountInclude ingredients, fillings, structural elements, supplies, packaging, every production and decorating hour, delivery, overheads, revenue-based contributions and your profit.
Yes. Modelling, smoothing, assembly, cleaning and delivery are part of the order. Leaving them out directly reduces your pay.
Under some regimes, including the French micro-business scheme, contributions are a percentage of collected revenue. The calculator therefore solves for the price that covers cost, contributions and the requested profit. The rate remains editable for your situation.
A per-serving figure is convenient for communication, but two 20-serving cakes can require very different structures and working times. Price the complete project first, then divide by the number of servings.