Cost a recipe, down to the slice
Add your ingredients and what you paid, and see the cost of the batch and of every slice.
Free. No signup needed.The short answer
Cost a recipe with one sum repeated: what you paid, divided by how much you bought, times how much the recipe uses. A £1.10 bag of 1.5 kg flour is 25p for the 340 g a sponge takes. Add your ingredients below for the batch cost and the cost per slice.
Cost a recipe, down to the slice
BakerInbox
What goes in
What you paid
What the recipe uses
Cost
£0.00
What you paid
What the recipe uses
Cost
£0.00
Ingredient cost
£0.00
Includes 5% waste
Cost per serving
£0.00
Across 12 servings
Ingredients only. Your time, your oven, and your packaging are not in this number, and they are usually bigger than the flour.
Turn this into a priceSave costed recipes once, then reuse them on every order instead of starting again.
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Costing a recipe
Costing a recipe is one sum repeated: what you paid, divided by what you bought, times what you used.
The unit trap
You buy in kilos and bake in grams
Flour comes in a 1.5 kg bag for £1.10 and the recipe wants 340 g. That is 25p, and working it out in your head for twelve ingredients is why most bakers never do it. Enter what you paid and what the recipe uses, in whatever units each one came in, and the sums happen for you.
Weight and volume
Millilitres and grams are not the same thing
A cup of flour and a cup of golden syrup weigh very different amounts. Type a listed ingredient name and the conversion between weight and volume is handled properly. Otherwise keep both sides in the same kind of unit.
Waste
Count the cake that never reaches the customer
Trimmed domes, the layer that broke, the batch of buttercream that split. Five per cent is a fair starting point. It is a small number that quietly comes out of your profit every month if you never add it in.
What this is not
Ingredients are the smallest part of a price
This number covers what went in the bowl. It does not cover your time, your oven, your insurance, or your packaging, and those together are usually bigger than the flour. Take the total into the cake pricing calculator to get to a price.
FAQ
Common questions
How do I work out the cost of a recipe?
For each ingredient, divide what you paid by how much you bought, then multiply by how much the recipe uses. Add them up. This tool does that for every row and adds waste and batches on top.
Does it look up ingredient prices for me?
No, and that is deliberate. Prices vary by shop, by week, and by whether you buy trade. The only accurate figure is the one on your own receipt.
Why does it say a cost cannot be worked out?
You have mixed weight on one side with volume on the other, say kilos bought and millilitres used. Either match the unit kinds, or type a listed ingredient name so its density can be used to convert.
What should I charge for the cake?
Take this total into the cake pricing calculator, add your time, overhead, and packaging, and set a margin. Ingredients alone should sit around 25% to 35% of your selling price.
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