Your cake
The pan sets the servings and, if your recipe is for another size, the cost.
Pan shape
Serving size
Party ≈ 3.8×5 cm · Event ≈ 2.5×5 cm, for a cake about 10 cm tall.
Original shape
×1
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Charge what your cake is actually worth.
Ingredients, hours, boxes, delivery and overheads: everything a cake costs you, turned into a price you can stand behind. With servings, pan scaling and a quote ready to send.
- Scale recipes between pans
- PDF quotes
- Remembers your ingredients
Recommended price—
Ingredients
Enter what you pay for the pack and how much you use. We do the per-gram maths.
Example with indicative prices: replace them with what you pay.
Prices you enter are saved to your pantry and filled in automatically next time.
Your time
The most expensive mistake is not charging for hours. Count shopping and client messages too.
0 hours in total
Extras & overheads
Box, board, toppers, delivery and this cake’s share of power, oven and equipment.
—per cake
Your price
Choose how to work out your profit and how to round the final price.
How to work out profit
Margin: the % of the final price that is profit. A 30% margin on a 100 cost = 142.86.
Percentage 30 %
Round to
Your saved recipes
Stored in this browser. Make a backup so you don’t lose them.
No saved recipes yet. Price a cake and tap “Save recipe”.
Why your prices come out too low
01
You only count ingredients
Flour and butter are easy to see; your hours, the box and the oven’s power bill are not. Bakemath puts them all in the same sum.
02
You eyeball pan changes
Going from 20 to 24 cm isn’t 20% more cake: it’s 44% more. Scaling uses the pan’s real surface area.
03
You don’t know your hourly pay
With “What if I charge…?” you instantly see what you keep per hour if you raise or lower the price.
Frequently asked questions
Margin or markup?
Both are valid, but they are not the same. With margin, the percentage is the part of the final price that is profit; with markup, it is what you add to cost. For the same number, margin gives a higher price.
What hourly rate should I use?
Whatever you want to earn for your work, as in any other trade. If you leave it at 0, the calculator will warn you: you would be giving your time away.
How do I work out overheads?
Add up what you pay each month to keep your kitchen running (power, gas, rent, fees, replacing equipment) and divide it by the cakes you make per month. Bakemath does it for you.
Where do servings come from?
From the pan’s surface area divided by the serving size you pick. It is an estimate for a cake about 10 cm tall; you can type your own number.
Where is my data stored?
Only in your browser. There are no accounts and no servers holding your recipes. To move devices, use “Backup” or “Share link”.