Baking uses lots of small amounts from big packs, so costing only the amount used matters even more.
- Cost each ingredient by amount used (flour, butter, sugar, eggs, flavourings).
- Add optional extras: boxes, cake boards, decorations, cases.
- Divide by the number of cakes or portions.
If you sell your bakes, your ingredient cost is only part of the price. Time, energy, equipment and any legal requirements for selling food all matter too — this site only helps with the ingredient and materials side.