Tools
Everything you need to price, plan, and pitch a cake.
Agree the design before you turn the oven on. Sketch a tiered cake in 3D and export an image to show your customer.
Stop underpricing. See the number, and where it came from.
Turn ingredients, time, and overhead into a price you can charge with confidence.
Know your true ingredient cost before you quote.
Work out what a recipe costs, down to the slice.
Find the hidden cost sitting inside every order.
Spread rent, power, and packaging across the orders you actually take.
Quote the right size cake the first time.
Party and wedding slice counts for any tin size, shape, or tier.
Mix once. No half batch at midnight.
How much frosting a cake takes, and the ganache ratio to make it.
Use the recipe you have in the tin you own.
Scale a recipe between tin sizes and shapes, with bake time guidance.
A label that follows the PPDS format, in a minute.
Printable labels listing ingredients with the 14 allergens emphasised.