Guides
Desserts, sweets and ice cream
Work out the cost per slice, scoop or piece for cakes, brownies, gelato and plated desserts, with containers, decorating time and waste, then set a price.
- How to price desserts and sweets you sellWork out the cost per slice, scoop or piece for cakes, brownies, gelato and plated desserts, with containers, decorating time and waste, then set a price.→
- Ice cream cost per scoop, tub or lollyHow to cost homemade gelato and ice cream: mix cost per litre, the overrun you measure, scoop weight, cones and cups, freezer energy and the machine.→
- Chocolate truffle cost: tempering loss and boxesWork out how much chocolate each truffle or bonbon really uses, what you lose when tempering, the filling, cups and box, and get a true cost per box.→
- Plated dessert cost: portion cost and menu priceHow to cost a restaurant dessert component by component, with garnish and service waste, and price it from your own target food cost percentage.→
- Cupcake and cake pop cost per pieceWork out what each cupcake or cake pop costs you: batter per piece, frosting by weight, liners, toppers, the box and your piping time, with a worked example.→
- Traditional sweets: costing family recipes for saleTurn a family recipe for fudge, toffee or puddings into a cost per bag or portion: batch yield, piece size, packaging and the time it really takes.→
- Desserts in cups and jars: the real container costHow to add the cup, lid, spoon and label to the cost of a dessert cup, and how to pick the size that earns most from each tray. Worked example included.→
- Doughnut cost: oil, dough yield and wasteHow to cost doughnuts and other fried sweets: dough per piece, oil per batch, glaze, rejects and what is left at closing. Worked example with every step.→
- Vegan, gluten-free and sugar-free sweets: real costsHow to cost vegan, gluten-free or sugar-free sweets: substitute ingredients, a different yield, clean-down and test batches, and an honest price.→
- Selling desserts to cafés and restaurants: pricingHow to set a wholesale price for cakes and desserts sold to cafés and restaurants: price per slice, minimum order, delivery, shelf life, returns and terms.→
What does it really cost you?
Put your recipe into the free calculator: ingredients, packaging, your time and the gas. You get the cost per unit and your margin in two minutes, no account needed.