Price your cakes with confidence.
The pricing math that pays your ingredients, your overheads, your taxes — and, most importantly, you. An 8-page field guide, beautifully designed, written for UK cake makers.
- The 7 layers every healthy price has to cover
- A wage-per-hour scale so you actually pay yourself (£15–£45/hr)
- The formula: how to build tax + a refund buffer into every quote
- A worked example on a two-tier buttercream cake, line by line
- Deposits, cancellations, sinking funds — the safety nets no one talks about
“You are your own highest-paid employee.”
Technically, you’re an employee of your own business — and the most highly skilled one on the payroll. Charge accordingly, for your ingredients, your team, your taxes, and the Saturday a cake goes wrong. This guide shows you exactly how.
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Eight pages. One clear pricing method.
You are staff
Why paying yourself a proper hourly wage is a business survival tool, not a luxury.
The 7 layers
Ingredients, packaging, overheads, your wage, team, refund buffer, tax + profit.
The formula
The single equation that turns a spreadsheet of costs into a price you can quote with a straight face.
Worked example
A two-tier buttercream cake, priced line-by-line, from £18 of ingredients to £219 out the door.
Pay yourself
A UK hourly-rate scale (2026) for prep, baking, decorating and sugar florals — and how to actually apply it.
Safety nets
Refund buffers, sinking funds for kit, deposit terms, and setting aside for HMRC before you spend a penny.