Bakers: show your made-to-order cake pricing — worksheets, calculators, quotes & scripts

Pricing bespoke cakes is one of the hardest, most argued-about parts of running a bakery. Looking for real, repeatable approaches from people doing this day-to-day. Please share one concrete example per reply (spreadsheet, screenshot, or pasted breakdown) so others can compare and copy.

What to include (copy/paste or attach):
- Location and business size (solo/home, micro, retail bakery)
- Order type (wedding/celebration, tiers, servings) and final price charged
- Ingredient list with costs and yields (how you convert recipe yield → servings)
- Time breakdown in minutes (bake, fill, crumb-coat, decorate, setup) and how you value labor (flat hourly, per-task, % markup)
- Overhead allocation (how you apportion rent/utilities/equipment per order)
- Full pricing formula showing ingredients + labor + overhead + margin = final price
- How you structure tiered packages (sizes, design complexity, flavors) and example price table
- Delivery/setup/rush fees and how you calculate them
- Deposit, payment schedule, cancellation/refund policy wording you actually use
- How you benchmark local competitors and adjust price
- Exact scripts or lines you use to present price to clients (quotes, email templates, in-person phrasing)

Helpful extras: upload a spreadsheet calculator, sample quote/invoice PDF, or a short screenshot of a real order breakdown (mask personal data). If you track profit margin, show that too.

Please keep entries practical and concrete — exact numbers, formulas, and worksheets are most useful. If you’ve tested a change (e.g., switched from per-serving pricing to time-based pricing), share results (bookings, profitability). Moderators: if contributors agree, we’ll compile top examples into a pinned resource for others to copy and adapt.