What a tiered cake costs

How a tier is priced

Your vanilla sponge recipe fills an 18 cm tin. A 25 cm tier needs more of it, and the cost is exactly that: the batches it takes to fill the tier’s tin. Each batch is at the recipe’s full cost, with overhead, packaging and labour as you set them there. A recipe without a tin is scaled by weight instead.

• Batches to fill the tier’s tin
• Overhead and labour as the recipe sets them
• Built tiers priced part by part
• Dummy tiers cost nothing

When the figure is approximate

A wedding cake quoted on Thursday, and the ganache’s cocoa has no price yet. The cost still adds up what it can, marked approximate. The reason is one tap away. It can be a deleted recipe, a yield not in weight, an unpriced ingredient, preset parts in a built tier, or a tier with no recipe.

• Priced tiers summed, marked approximate
• The reason one tap away
• No figure until a recipe is attached
• A warning on the row that failed

The breakdown, recipe by recipe

Tap the cost and every recipe has a row: the sponge across tiers one and two, the mascarpone in every filling, the ganache on the cover. Tap a row and the recipe opens at that amount, so the batch you bake is the batch you priced. The recipes tile shows the same list in grams, combined or tier by tier.

• One row per recipe, tiers and parts named
• Recipe opened at the amount needed
• The same list in grams

Where the cost goes

The tile sits at the top of the designer, and the same figure follows the cake out. On an order line it is frozen when the cake is added or edited there. A butter price rise next month leaves a quoted order alone. In a product variant it stays live beside the price and the margin.

• Frozen on the order line as sold
• Live in a product variant, with the margin
• One calculation, the same to the cent
• Margin in analytics from the frozen cost

Common questions