By Makai Cake Decorating Supplies

 

 

Pricing cakes can feel overwhelming – especially when you're just starting out.
Many beginner bakers undercharge, over-deliver, and end up exhausted and underpaid.

This blog will help you spot common pricing pitfalls and fix them fast.

 

 

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1. Only Charging for Ingredients 

 

It’s a classic beginner mistake: adding up flour, sugar, eggs, butter... and that’s it. But you’re not just selling ingredients – you’re selling time, skill, and creativity.

 

✅ Solution: Always include your time, utilities, packaging, and decorations. They all count.

 

 

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 2. Forgetting to Pay Yourself 

 

Would you work for free in any other job? Many new bakers feel guilty charging for their time – but your hours matter.

 

✅ Solution: Decide on an hourly rate and factor it into your pricing. Your time is valuable.

 

 

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 3. Ignoring “Small Extras” 

 

Boards, ribbon, toppers, sprinkles, fondant figures – they seem small, but they add up.

 

✅ Solution: Track every item you use. Small details = real cost.

 

 

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 4. Not Using a Calculator or System

 

Guessing or copying competitors can leave you undercharging.

 

✅ Solution: Use a pricing calculator or spreadsheet.

👉 Download our free Cake Pricing Calculator Template (PDF)

 

 

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 5. Undercharging “Just to Get Orders” 

 

It’s tempting to lower your prices to attract customers – but that’s not sustainable. You’ll burn out.

 

✅ Solution: Price fairly and professionally. The right customers will respect it.

 

Want a full guide on what to include in your pricing?
👉 Read: How to Price Your Cakes for Profit

 

 

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 Final Thoughts 

 

Cake pricing isn’t just maths – it’s confidence. Don’t sell yourself short.

With the right mindset and tools, you can price your cakes with clarity and grow a healthy business.

 

 

 

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