Know Your Exact Cost Per Slice Before You Quote the Price
It's Sunday night. You have 12 wedding cake inquiries in your inbox from June couples. You open a spreadsheet — the same one you've used for three years — and start typing ingredient quantities by hand. Butter: $4.50 per kilo. Eggs: $0.28 each. Vanilla extract: $22 for a 500ml bottle. You calculate the cost of a 3-tier fondant cake three different ways and get three different numbers. You guess. You add 30% markup and hope it covers your time. You send the quote at 11 PM and wonder if you've left money on the table. With BakeOnyx, that same quote takes 60 seconds. You open your 3-tier wedding cake recipe — the one you've baked 47 times. The software already knows the cost of every ingredient because you entered your supplier prices once. You adjust the portion sizes if the couple wants a smaller top tier. The cost updates automatically. You see that this particular cake costs $28.40 in ingredients, your labor is $35, and at $125 per tier you're making $24.60 profit per tier. You send the quote before midnight and sleep. This is what batch and portion costing does: it turns pricing from guesswork into math. Not complicated math. Just the math you're already doing in your head, but faster and accurate.
How It Works
Enter Your Recipe Once With Real Supplier Prices
You open the recipe page and type in your chocolate cake formula: 500g flour, 300g butter, 200g sugar, 150g cocoa powder, 6 eggs, 250ml milk. Next to each ingredient, you enter the price you actually pay. Flour: $0.85 per kilo (you buy a 25kg bag from your supplier). Butter: $4.50 per kilo. Eggs: $0.28 each from the farm down the road. You don't estimate. You pull out your last invoice and type the real numbers. BakeOnyx calculates the total cost of one full batch: $18.92. Cost per gram: $0.0189.
Scale Any Recipe to Any Batch Size Without Recalculating
A customer orders 200 cupcakes. Your base recipe makes 24. You type '200' into the scale field. Every ingredient amount adjusts automatically: flour becomes 4166g instead of 500g, butter becomes 2500g instead of 300g. The total batch cost recalculates to $157.33. Cost per cupcake: $0.79. You see this number on screen before you ever open a calculator.
Calculate Cost Per Portion Instantly
You're pricing a 9-inch round cake. You enter '950g' as the finished cake weight (you've weighed your cakes before, so you know this number). BakeOnyx divides the batch cost by the portion weight and tells you: this cake costs $17.96 in ingredients. A 5-inch cake at 450g costs $8.51. A 6-inch at 600g costs $11.34. You can see the cost of every slice size before the customer even asks.
Update Supplier Prices Once — Every Recipe Updates Automatically
Your butter supplier raises prices to $5.20 per kilo. You open the ingredients list, find 'butter,' and change the price from $4.50 to $5.20. You hit save. BakeOnyx recalculates the cost of every recipe that uses butter — your chocolate cake, your carrot cake, your buttercream, your laminated dough. Thirty-seven recipes update in the background. You don't touch a single formula. You open your pricing report and see exactly how much your margins tightened.
See Cost Breakdowns by Ingredient Category
You're looking at your signature red velvet cake recipe and wondering why the margin feels thin. You click 'cost breakdown.' The screen shows: dairy (butter, cream cheese, milk) = $8.40. Dry goods (flour, cocoa, baking soda) = $2.15. Eggs = $1.68. Flavorings and color = $3.20. You see immediately that dairy is your biggest cost driver. If you switched to a cheaper cream cheese supplier, you'd save $1.80 per cake. That's $90 per month if you bake five cakes a week.
Generate a Production Job Sheet With Exact Quantities
You confirm a 150-cupcake order. You click 'generate job sheet' and BakeOnyx prints a PDF with every ingredient amount pre-calculated for your scaled recipe. Your baker walks in Monday morning, sees '6250g flour' (not '25 cups'), and knows exactly what to grab. No math. No guessing. No 'wait, was that the 24-cupcake recipe or the 48-cupcake recipe?'
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Benefits
Price a Custom Order While Your Hands Are Covered in Buttercream
A bride calls at 2 PM on Friday. She wants a 4-tier cake, smaller top, fresh berries between layers, fondant finish. You're mid-crumb coat on another order. You pull out your iPad, open BakeOnyx, scale your wedding cake recipe to her tier sizes, add the cost of berries ($8), and tell her a price in 90 seconds. No phone hold. No 'I'll call you back Monday.' You've already checked your supplier costs, your labor rate, and your profit margin. You know if that price works for you before you say it out loud.
Quote a custom order in 90 seconds instead of 20 minutes
Stop Underpricing the Recipes You've Baked a Hundred Times
Your vanilla sheet cake has been $3.50 per slice for two years. You never recalculated the cost after your flour supplier changed. BakeOnyx shows you: this cake actually costs $1.92 in ingredients now (flour got cheaper, but eggs got more expensive). Your labor is $0.85 per slice. Your overhead is $0.40. Total cost: $3.17. You're only making $0.33 per slice. You raise the price to $4.25. Over a year, if you sell 50 sheet cakes, that's an extra $475 in profit — and your price is still fair.
Identify underpriced recipes and recapture $400-$800 per year
Know Exactly Which Flavors Make You Money
You bake six signature flavors. You think they all cost the same to make. BakeOnyx shows you: chocolate cake costs $12.40 per 9-inch, but pistachio costs $18.60 (because pistachios are expensive). You've been charging $85 for both. You adjust pistachio to $95 and drop chocolate to $79 to move more volume. Now every flavor has a healthy margin and you're not subsidizing the expensive flavors with the cheap ones.
Adjust pricing by flavor and see which recipes actually drive profit
Catch Portion Creep Before It Kills Your Margins
You've been baking your signature brownies at 85g each for three years. Last month you started making them 95g (a customer asked for 'just a little bigger' and you never stopped). BakeOnyx shows you the cost difference: 85g brownies cost $0.51 each, 95g brownies cost $0.57 each. You're selling them at $2.50 each. The 85g version makes $1.99 per brownie. The 95g version makes $1.93. Over a month, that's $30 in lost profit on 200 brownies. You go back to 85g and update your job sheet.
Catch portion drift and recover $300-$500 per year
Price Rush Orders Confidently Without Panic Math
A customer calls Wednesday asking for a wedding cake Saturday. You want to charge a rush fee, but you don't want to lowball yourself. You open BakeOnyx, calculate the ingredient cost ($32), add your standard labor ($40), add rush labor ($25), add a rush fee ($35). You quote $132. You know that price covers your costs, your time, and your risk. You're not second-guessing yourself.
Price rush orders in 60 seconds with confidence
Track Cost Changes and Know When to Adjust Menu Prices
Butter prices spike 15% in January. You could raise all your prices, but you want to know which products are actually affected. BakeOnyx shows you a report: cakes are up $2.10 per batch, croissants are up $3.40 per batch, cupcakes are up $1.20 per batch. You raise cake prices by $3, croissant prices by $4, cupcake prices by $1.50. You're protecting your margins without overcharging on products that weren't hit as hard.
See the exact impact of ingredient price changes and adjust strategically
Related Features
Recipe Costing
Build and store all your recipes in one place with automatic cost calculation tied to batch and portion costing.
Inventory Tracking
Connect your ingredient inventory to batch costing so you always know if you have enough stock for an order before you quote it.
Pricing Optimizer
Use your batch cost data to set prices automatically based on ingredient costs, labor, and target profit margins.
Reports & Analytics
Generate profit margin reports, cost-by-product reports, and supplier spend reports based on your batch costing data.
Production Scheduling
Batch costing feeds into your production schedule so you know which orders are most profitable to bake first.
Supplier Management
Store supplier prices and update them in bulk so batch costing always reflects your real costs.
Frequently Asked Questions
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