What Should I Charge?

A starting-point price for your next cake, built from the same per-serving framework professional bakers use - adjusted for your design and your local market.

1. How many servings?

2. Design complexity

This sets your base price per serving and a complexity multiplier for the extra time and skill involved.

Not sure? Calibrate a multiplier from your own bench time

Compare how long a plain version of this cake would take against how long this decorated design actually takes - that ratio becomes your multiplier. This reflects your extra decorating labor, not markup.

3. Your market

Cake prices vary a lot by region - major metros often run 2-2.5× higher than lower-cost markets. Pick the closest fit and adjust if you know your local market better.

Country
Currency

Uses your browser's location prompt, purely to find the nearest match in the list above. Nothing about your location is sent anywhere or saved - the comparison happens on your device only. The dropdown above always works without this.

4. Add-ons

These are separate line items, on top of your per-serving cake price.

Optional: check your margin (cost-plus cross-check)

Sanity-check your per-serving quote against your actual costs. This does not change the price above - it is just a second opinion.

65-75% is a common target margin range for wedding work.

This is a starting-point estimate built from a standard per-serving pricing framework, not a guarantee. Always adjust it to your real ingredient and labor costs, your skill level, and what your specific market will bear. And remember - most bakers undercharge, so do not forget to value your own time.