Scale your recipes and calculate costs in one go. Perfect for catering, large orders, or adjusting batch sizes while keeping track of profitability.
Turning a baking hobby into a business starts with the numbers. If you don't know exactly what it costs to make a single cupcake, you can't price it for profit. This double-duty tool helps you scale recipes up for large catering orders (like a wedding) AND calculates the exact food cost per serving. It's the essential spreadsheet replacement for serious bakers.
Scaling recipes isn't just multiplication. Here are professional tips for scaling up:
For a home bakery, aim for a 70% Gross Margin. This means your ingredient cost (COGS) should be only 30% of the sale price. If ingredients cost $10, sell the cake for at least $33.
Overhead includes utilities, insurance, marketing, and wear-and-tear. A simple way is to add a flat rate per hour of baking (e.g., $1.50/hr) to your labor cost.
Absolutely. Charge at least the IRS mileage rate (approx $0.67/mile) plus your hourly driving rate. Delivery is labor!
Scaling recipes from a domestic to commercial level requires specific math to avoid chemical imbalance.
Volumetric scaling (cups and spoons) multiplies errors. Before scaling anything, convert the entire original recipe to grams.
Divide your Desired Yield by the Original Yield. Multiply every ingredient by this exact number.
Baking powder, soda, and yeast do not scale perfectly linearly at massive volumes. You may need to reduce leavening agents by 10-20% when scaling up past 4x.