Stop Guessing Your Ingredient Costs. Know Exactly What Every Cake, Loaf, and Batch Costs You to Make.
Price a 3-tier wedding cake in 45 seconds. Know which recipes actually make money. Never underprice a custom order again.
Price a custom order in 45 seconds. Know your exact cost per portion down to the gram. Cut Sunday-night pricing sessions from 3 hours to 15 minutes.
You're standing at the counter. A customer asks for a price on a custom 8-inch chocolate cake with buttercream and fresh berries. You do the math in your head—or worse, you guess. Later, you realize you priced it at $28 when it should have been $42. This is what happens when you don't know how to track ingredient costs in a bakery. You're losing money on every order, spending hours on Sunday nights recalculating recipes, and watching suppliers' price changes turn your profit margins upside down. Here's what changes: in the next 30 minutes, you'll know the exact cost of every recipe you bake. In the next 3 hours, you'll have a system that prices orders while you're elbow-deep in buttercream.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're pricing orders by feel, not math—and losing money on half of them”
You've been baking for years. You know what a cake should cost. But when a customer calls asking for a rush order—a 6-inch chocolate cake with custom piping, delivered tomorrow—you quote $45. You hang up and realize you just made $8 profit on a 3-hour job. You don't have a system. You have a notebook with 12 different versions of your chocolate cake recipe, each one scribbled with different prices. When butter went up 40% last month, you didn't update a single recipe. You're still charging the same price for cakes that now cost 30% more to make.
“Your spreadsheet breaks every time a supplier changes their price”
You built a Google Sheet with your top 10 recipes. Flour is in cell B3. Butter is in B4. You spent 2 hours linking everything together so that when you change the price of butter, the total cost updates. Then you buy from a new supplier. Now you have two flour prices. Your spreadsheet is a mess. You start over. A month later, you realize you've been using the wrong flour price for 6 weeks. You undercharged on 40 cupcake orders. You can't even calculate how much money you lost.
“You have no idea which recipes make money and which ones are killing you”
Your chocolate cupcakes are your bestseller. You make 200 a week. You charge $3.50 each. Your lemon poppy-seed cupcakes are slower—maybe 40 a week—but you charge $4.00 each. Which one is actually more profitable? You don't know. You've never calculated the ingredient cost for either one. You just guessed at the markup. Your sister-in-law mentioned that her bakery makes 40% margin on cupcakes. You have no idea if you're hitting that. You're probably not.
“Scaling a recipe for a big order means recalculating everything by hand”
A bride asks for 150 cupcakes for her wedding. Your recipe makes 24. You need to scale it up. You grab a calculator and multiply every ingredient by 6.25. You write it all down on a piece of paper. You're halfway through the batch when you realize you might have written down the vanilla wrong. Did you multiply by 6.25 or 6? You're not sure. You're standing in front of the mixer, holding a measuring spoon, and you can't remember if the recipe called for 2 teaspoons or 2 tablespoons. You guess. The cupcakes are fine, but you've just spent 20 minutes on math that should have taken 2 minutes.
“Tax season is a nightmare because your costs are scattered across three spreadsheets and a notebook”
It's April. Your accountant asks for your cost of goods sold by product. You have a Google Sheet with prices from January. You have a supplier invoice from February that you never entered. You have a notebook where you wrote down flour prices in pencil. You have no idea what you actually spent on ingredients last year. You spend a weekend digging through old emails and invoices, trying to reconstruct what you paid for butter, eggs, and chocolate. You're probably going to miss some expenses. You might pay more in taxes than you should. Your accountant gets frustrated because your numbers don't match up.
Your Ingredient Costs Become Automatic. Your Orders Get Priced in Seconds.
Monday morning looks different now. A customer texts asking for a price on a 9-inch chocolate cake with ganache drip. You open your iPad. You enter the order details. BakeOnyx calculates the ingredient cost in 15 seconds. You add your markup. You text back a price. No guessing. No spreadsheet. No Sunday night recalculation. When butter prices change, every recipe that uses butter updates automatically. You know exactly which of your 40 recipes makes the most money. You're pricing orders while your hands are covered in buttercream.
- ✓Enter a recipe once. BakeOnyx calculates the cost per gram, per portion, and per batch automatically
- ✓Scale any recipe to any yield in 10 seconds—all ingredient amounts and costs recalculate
- ✓Get alerts when supplier prices change, so you can update your recipe costs instantly
- ✓See which recipes are profitable and which ones you've been undercharging for years
- ✓Price a custom order from your phone while you're in the kitchen—no spreadsheet required
How It Works
Enter Your Recipe Once
Open BakeOnyx. Click 'New Recipe.' Enter your chocolate cake recipe: 450g flour, 200g butter, 150g sugar, 3 eggs, 100g cocoa powder, 200ml milk. Click on each ingredient and enter what you paid for it last time—or what you're paying now. BakeOnyx stores the cost per unit (per kg of flour, per dozen eggs, per liter of milk). You're done in 3 minutes.
BakeOnyx Calculates Your Exact Cost
Hit 'Calculate.' BakeOnyx shows you: Total recipe cost = $12.47. Cost per gram = $0.0249. If you're baking a 500g cake, your ingredient cost is $12.45. If you're baking a 250g cake, your ingredient cost is $6.23. The math is done. You see it on the screen. No calculator. No guessing.
Create a Quote in 45 Seconds
A customer calls asking for a 6-inch chocolate cake with buttercream and fresh berries. You open BakeOnyx. You select 'Chocolate Cake' from your recipes. The system shows ingredient cost: $9.87. You add buttercream cost ($2.15) and berries ($3.20). Total ingredient cost: $15.22. You set your markup (let's say 200%). Final price: $45.66. You text the customer a quote. All of this takes 45 seconds. You're not guessing. You're not losing money.
When Supplier Prices Change, Everything Updates Automatically
Your butter supplier raises their price from $8.50/kg to $9.20/kg. You open BakeOnyx and update the butter price in one place. Every recipe that uses butter recalculates automatically. Your chocolate cake cost goes from $12.47 to $12.89. Your cupcake cost goes from $0.87 to $0.92. You don't have to touch a spreadsheet. You don't have to recalculate anything. Everything is updated in 30 seconds.
See Which Recipes Make the Most Money
Open your 'Profit by Recipe' report. You see that your chocolate cupcakes (cost $0.87, sell for $3.50, margin 75%) are more profitable than your lemon poppy-seed cupcakes (cost $1.12, sell for $4.00, margin 72%). You've been underpricing the lemon ones. You raise the price to $4.25. Now you're making the same margin on both. You wouldn't have known this without seeing the numbers. BakeOnyx shows you the numbers.
Stop Guessing Your Costs. Start Pricing with Confidence.
See your exact ingredient costs in 60 seconds. Price your next order before you hang up the phone.
Before & After BakeOnyx
Pricing a Custom Wedding Cake Order
Before
A bride calls asking for a quote on a 3-tier wedding cake (6-inch, 8-inch, 10-inch) with fondant, custom piping, and fresh flowers. You listen to her description. You think about how long it'll take. You guess $250. You hang up and realize you have no idea if that's right. You calculate the ingredient costs later and realize you priced it at $220 when it should have been $180 (so you made good margin), but you also realize you quoted $250 when you could have quoted $320 and still been fair. You lost $70 in potential profit because you couldn't calculate your costs quickly.
After
The same bride calls. You open BakeOnyx on your iPad. You select your vanilla cake recipe and scale it to 6-inch, 8-inch, and 10-inch tiers. Ingredient cost: $28.50. You add fondant ($12.00), piping ($8.00), and flowers ($15.00). Total ingredient cost: $63.50. You apply your 280% markup (standard for wedding cakes). Price: $241.80. You quote $245. You know this is profitable. You know you're not leaving money on the table. The bride books it. You're confident in the price because you calculated it, not guessed it.
Handling a Supplier Price Increase Mid-Month
Before
Your chocolate supplier raises their price from $12/kg to $14/kg. You don't notice for a week. In that week, you've baked 60 chocolate cupcakes at your old price ($3.50 each). You made $210 in sales but spent $14 more on chocolate than you budgeted. You don't realize this until tax time. You have no idea how much money you lost to price increases. You just know your margins were lower than expected.
After
Your chocolate supplier raises their price. You update it in BakeOnyx in 30 seconds. Every recipe that uses chocolate recalculates automatically. Your chocolate cupcakes now cost $0.92 instead of $0.87. Your chocolate cake now costs $14.20 instead of $13.80. You see the impact immediately. You decide to raise cupcake prices to $3.75 (up from $3.50). You keep the cake price the same because you have room in the margin. You're not caught off-guard. You adapt in real time.
Preparing Your Tax Return
Before
It's April. Your accountant asks for your cost of goods sold. You have a Google Sheet from January. You have a supplier invoice from February that you never entered into the sheet. You have a notebook with handwritten prices. You spend a weekend reconstructing your ingredient costs. You're missing some data. You guess on a few line items. You probably overpay taxes because you don't have accurate cost data. You definitely waste a weekend on something that should take 30 minutes.
After
It's April. Your accountant asks for your cost of goods sold. You open BakeOnyx and export the 'Cost of Goods Sold by Product' report. It shows every recipe you made, every ingredient cost, every batch total. You have 12 months of accurate data. You send the report to your accountant. They file your taxes. You get a larger deduction because you have accurate cost data. You spent 5 minutes, not a weekend.
Deciding Whether to Accept a Low-Margin Custom Order
Before
A customer asks for 200 mini cupcakes for a corporate event. They want to pay $2.50 per cupcake. Your gut tells you that's too low, but you're not sure. You do some quick math on a piece of paper. You think the ingredient cost is around $1.00 per cupcake, so $2.50 would give you a 150% markup. That sounds okay. You say yes. Later, you realize your ingredient cost was actually $1.35 per cupcake (you forgot to include the cost of the cupcake liners and the box). Your actual margin was 85%, not 150%. You lost money on this order.
After
A customer asks for 200 mini cupcakes at $2.50 each. You open BakeOnyx. You select your mini cupcake recipe. The system shows ingredient cost: $1.35 per cupcake (including liners and packaging). At $2.50, your margin is 85%. You know this is too low. You counter-offer $3.25 per cupcake. The customer accepts. Your margin is now 141%. You know exactly what you're agreeing to before you say yes.
What Changes for You
Price Custom Orders in 45 Seconds Instead of 10 Minutes
A customer calls with a rush order. You used to grab your notebook, flip through pages, find the recipe, do the math on a calculator, add up the costs, decide on a markup, and call them back 10 minutes later—hoping you didn't make a mistake. Now you open BakeOnyx on your phone. You tap the recipe. The cost appears. You add your markup. You text a price. 45 seconds. No mistakes. No second-guessing.
Cut Your Sunday-Night Pricing Sessions from 3 Hours to 15 Minutes
You used to spend Sunday nights recalculating recipes for the week ahead. You'd pull out your spreadsheet, update prices based on what you bought at the supplier that week, recalculate every recipe, and write new prices on your order forms. 3 hours. Now supplier prices update automatically. Your recipes recalculate in real time. You spend 15 minutes reviewing your profit margins and that's it. You get your Sunday night back.
Stop Underpricing Orders and Recover $200-$500 Per Month in Lost Margin
Most bakers underprice 30-40% of their orders because they don't know their exact costs. If you bake 40 custom cakes a month at an average price of $60, and you're underpricing 35% of them by an average of $8, you're losing $112 per month. But that's conservative. If you're underpricing by $15 per order on half your orders, you're losing $300 a month. $3,600 a year. BakeOnyx shows you your exact cost. You stop guessing. You recover that money.
Know Exactly Which Recipes Are Profitable—and Which Ones You Should Stop Making
You have 40 recipes. You've never calculated the profit margin on most of them. BakeOnyx shows you all 40 recipes ranked by profit margin. You see that your 'signature' red velvet cake (the one you're known for) has a 45% margin. Your peanut butter cookies (which take just as long to make) have a 62% margin. You start pushing the peanut butter cookies. You still make red velvet, but you're not spending as much time on lower-margin items. You're more profitable without working harder.
Scale Recipes Accurately Without Recalculating by Hand
A customer orders 150 cupcakes. Your recipe makes 24. You used to multiply every ingredient by 6.25 and hope you didn't make a math error. Now you tell BakeOnyx 'scale to 150 cupcakes.' The system scales every ingredient. It shows you the new amounts: 225g flour (instead of 36g), 100g butter (instead of 16g), etc. It also recalculates the total cost. You get a PDF job sheet with all the scaled quantities. You bake with confidence. No math errors. No guessing.
Frequently Asked Questions
Explore More
Stop Guessing Your Costs. Start Pricing with Confidence.
See your exact ingredient costs in 60 seconds. Price your next order before you hang up the phone.
Free 14-day trial. No credit card required. Plans from $29/month.