Cake Pricing Class

When pricing your baked goods, use the SLIP FORMULAR

Supply Cost (cost of Ingredients)+Labour cost (Time spent)+Indirect cost (Rent, Electricity bill, cost of maintaining your baking equipment etc)+Profit=Actual Price of Product.

Dear Sweet Baker, If you truly want to transition from a hobby baker, doing favours and freebies for friends, to a full fledged cake entrepreneur who makes a living from baking business, you need to get your pricing right.In this training, I’ll show you how to properly price your cakes for profit and how to set up your cake costs neatly using a simple and very easy to use Cake Pricing Calculator.

To Access The Full Training, Please Enter A Correct Email Address Below

WARNING!!! After filling the form, click the “SEND ME THE LINK” button and WAIT FOR THE PAGE TO LOAD. If you don’t wait, you will MISS OUT!.

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