Guide to Cake Matrix R

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Guide to Cake Matrix R

• By Alice Keeler
• www.selfservebaker.com

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Start on the pricing tab. Dont touch anything
in yellow!
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On the time tab you can make a list of your
different levels of pricing. Basic codes are b
for basic, c for medium, d for difficult and w
for wedding. The base charge will automatically
adjust according to the chart. OR you can write
whatever base charge you want into the dark blue
base charge cell. The base charge is what you
pay yourself per wilton serving before costs or
extras are considered
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On the assumptions tab you can change the size of
your slice of cake, which will adjust the number
of servings, otherwise the wedding slices
according to the wilton chart is defaulted.
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The time tab allows you to enter the amount of
time to work on the cake so that the decorating
hours is automatically calculated. This is just
a suggestion, you will want to from your own
experience enter the number of hours you think it
will take you. The price per hour assumes you
are renting a kitchen and need to pay overhead.
You may want to put in 1 or 2 an hour to cover
electricity, soap and other overhead that is
difficult to quantify. This is not calculated
into profit
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Price to quote and the price with tax. Shows the
price per serving based on the adjusted servings.
First price per serving is divided by all
servings, second price per serving is withOUT the
top layer.
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Use the price per serving if you have a set price
that you charge. This will override many of the
calculations for the spreadsheet so it is not
recommended. Put a y for top layer free if you
dont want the top layer to be considered in the
price per serving. This is only if you are using
the pink price per serving override.
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This tax rate is referred to in other places so
enter you correct tax rate for your area
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Do you charge extra for fondant? Enter the
percent extra you charge for a fondant cake. If
you use Marshmallow Fondant put a y for MMF, the
cake costs will be adjusted.
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What percent extra do you charge for extra
decorations? Putting a percent here doesnt
charge the percentage, you have to denote that
lower down on the page. Do you charge extra to
stack the cakes? You have to note the layers
that are tiered below for this charge to be
included.
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If you accept credit cards have pay credit be
defaulted. You can leave blank or put a y if you
are including credit into your costs. This way
you can give customers a discount for paying cash
(you have to write out no)
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If Rental Fees and Refundable Deposit are
automatically included in the rental tab.
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How much do you charge per mile to deliver a
cake? Dont just consider gas but also wear and
tear on your car. My reg. day job reimburses me
40 cents a mile so if you find out what a local
business reimburses its employees per mile for
this might give you an idea. Do you charge to
set up the cake?
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Gumpaste is listed on the gumpaste tab. Do you
charge the same per serving for cupcakes as the
cake? One cupcake is considered one serving. You
could go over 100 if your cupcakes are fancy and
you charge more.
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Do you charge the same per serving for sheet
cakes? Put the percent you will charge of the
base charge. Some people charge extra for square
cakes, do you have a premium charge? Put the
percentage here for what you charge extra.
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What type of cake pans do you use? See the
assumptions tab for the different types of cake
pans and what number they are associated with.
Enter a 1 for 2 inch pans, 2 for 3 inch pans, 3
for square pans, etc The number of servings and
costs will automatically be adjusted.
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Enter the number of layers for each size that you
making.
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Enter a Y for each cake that is a square cake
that you want to charge the square cake charge.
This is NOT in place of changing the cake pan
type to (3) square pans.
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If the cake has extra decorations put a y for yes
to incur the extra decorations charge.
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Put the NUMBER of layers that are tiered! Some
of your cakes might be satelite cakes so you
cant just mark y, you must enter a number. Most
cakes are 2 layers so if you have one ten inch
cake, you would put down a 2 for the 2 layers.
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Do you tort your cake? Do you want to CHARGE for
fillings? The wilton guide includes enough
frosting for one tort and frosting and decorating
so one tort might already be included. If you
are doing additional torts you might want to
consider listing the ADDITIONAL and not the total
number of torts.
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Once youve entered in all of the information on
the cake this tells you how much profit you have
earned and how much per hour that works out to if
you entered in a number of hours.
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Move to the next tab Info to know
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This is just a summary page, nothing to do here.
Info only!
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Referring to the respective cake, frosting and
filling tabs where you can enter in your recipes.
Enter in the number of the type of frosting you
are using. The price is automatically considered
from said tabs.
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IF above the number of calculated cake, frosting
and filling units you want to add additional
units indicate the additional units to charge for
here.
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Enter in the number of each item you use. One
cake circle is defaulted when you enter in layers
on the pricing tab, but if you have multiple
cakes of the same size you will need to indicate
here.
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If you have items you use catalog them under the
items list. Then indicate the number you use.
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How many dowel rods do you use?
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Do you want to include a cake plate or do you ask
for the cake plates back?
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Do you want to charge EXTRA fondant beyond what
is automatically calculated? Also you want to
check your prices for everything including how
much it costs you to make marshmallow fondant.
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Enter in the actual price that you pay for items.
1 for paper towels and 1 for ziplock bags are
automatically calculated (you can override), I do
this to account for cleaning supplies (soap,
paper towels, ziplock bags, etc ) that are
difficult to actually quantify.
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Move to the extras tab.
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Do you have a specific per serving charge for
different types of items? Make a list and the
price per serving you want to include. If you
are including those mark with an x.
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Move the cakes tab.
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Not much to do on this page. Most of the values
are automatically taken from the assumptions tab.
If you want to change the number of servings do
not do it on this page!
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The customer page is your invoice to print for
the customer. Replace my logo with your logo,
enter in your business and contact info below the
logo. The page is set up so you can put
information to the right (column K and it wont
print. So I will put my own notes about the
order and any sample cake pics that the customer
sends me off to the right)
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Most of these values are automatically inputted,
however you can easily override the values to
reflect what you want it to reflect.
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The friend tab is almost identical to the
customer tab. Use this tab if you are
discounting the price. The info from the
customer tab are automatically copied over.
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Enter the price you are going to charge instead
of the calculated price. This helps your friends
and customers to know that they are getting a
deal and not to always expect such a bargain
rate. The percent of discount is automatically
calculated. IF you want to give a percent
discount instead do it off to the right and the
quoted price will automatically be calculated.
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If you have different rates for different types
of cake make a list of codes here. Your CODES
must be alphabetical. Consider the number of
minutes in the chart and adjust for the minutes
it takes you.
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On the rental tab list your items that you have
available to rent out. If you are renting out
the item mark it in columns A and B. The rental
costs will automatically be considered in the
final price.
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Use these arrows to see more tabs.
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Put your cake recipes onto the cake tab. Each
recipe is numbered based on what you enter in the
green cells. Make sure you enter the cup yield.
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Unit conversion can be tricky. What do you
multiply by to get from the bulk units to the
units you are using in your recipe. Go to
www.ask.com and type in convert ounces to pounds
(or whatever units you need) and it will give you
a conversion rate.
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These are the types of cake pans. You can change
the names here.
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If you are not doing wilton wedding sizes enter
in your sizes. The volume isnt really the
volume but is surface area.
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These are the servings according to the wilton
chart. If you want to change those you can do
that here.
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It is assumed that there are 4 ounces of filling
for a 6 inch cake. The rest of the numbers are
mathematically calculated. If you use a
different number of ounces for a 6 inch cake
enter into the blue cell and the rest of the
values will change automatically.