Find the perfect price for your cakes, cookies, cupcakes, and other baked goods in seconds.
Add every ingredient you use. We'll work out the exact cost from what you paid for the package.
How long did this order take you, start to finish?
Boxes, ribbon, stickers, cake boards — anything you use to present or transport the order.
Are you delivering this order?
Choose how you'd like to add profit on top of your costs. Markup is a percentage added on top of your total cost (Cost × 1.X). Profit margin is the percentage of your final selling price that is profit (Price = Cost ÷ (1 − X%)). A 50% markup is a 33% margin — margin is always the smaller number.
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Add up every ingredient's actual cost, your labor time at a fair hourly rate, packaging, and delivery if you offer it. That total is your true cost. Then apply a markup or profit margin on top so you're paid for your skill, not just reimbursed for supplies.
Most custom bakers aim for a 20-35% profit margin after all costs are covered, with labor making up a similar share of the final price. Highly custom or rush orders can support higher margins.
Divide the price you paid for a package of an ingredient by its package size to get a per-unit cost, then multiply that by the amount you actually used in the recipe. Do this for every ingredient and add them together for your total ingredient cost.
A common starting point is a 100-200% markup over total cost (ingredients, labor, and packaging combined), which translates to roughly a 30-50% profit margin depending on your market and how custom the order is.