Hi Karen, thanks for your reply.
I am sorting my recipes and am pretty comfortable with costing them out, the only thing that is confusing me is how to increase price for different sized cakes? Also how to adjust the recipe for bigger tins. If anyone can offer some suggestions on how they adjust their prices/recipes for sized cakes it would really help alot. i want to bake from scratch as well, no packet mix. The other thins is what is the best serving guide for cakes?
I’m hoping to sort my pricing out soon, as I have no idea what to say when asked how to quote a cake.
