No fluff, no "10x your revenue" nonsense — just honest, practical advice on pricing cakes, cupcakes, dessert tables and wedding tiers so you stop losing money on every order.
The full pricing formula that stops you undercharging — ingredients, labour, overheads, and the honest margin you should actually be adding. Worked example inside.
Pricing GuideMost bakers price by "feel" and lose money on half their orders. Here's the four-part formula every professional uses, explained simply, with UK pack prices.
BusinessFully booked but broke? Losing your evenings for £30 profit? These are the warning signs that your prices need a rethink — and the honest fix.
For BeginnersCupcakes look simple, but market-stall maths trips up almost every new baker. Here's how to work out your true per-cupcake cost and set a price that pays.
BusinessThe hidden costs nobody warns you about — electricity, packaging, mileage, insurance, food-hygiene courses — and how to bake them into every quote.
Pricing GuideThe "per slice" model is what proper bakeries use — here's how to work yours out honestly, plus the price-per-portion ranges you'll see across the UK in 2026.
Pricing GuideWedding cakes are the highest-stakes quote you'll write. Here's how to price by tier, portion and complexity — and the deposit terms that protect you.
QuoteBake does the maths for you — every ingredient, every tier, every hour of your time. Try it free.
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