Stop guessing. Price your bakes with confidence.
CostReady works out a fair price from your ingredients, packaging, postage, and time, and keeps it honest when supplier prices move.
The problem
Home bakers chronically undercharge, and it is almost never the ingredients that get missed. It is the decorating hours, the boxes and boards, and the postage. Price on ingredients alone and a busy weekend can lose you money.
How you sell, per cake, per dozen, or per bake
You sell per cake, per dozen, or per bake, so that is how CostReady costs. A batch yields a number of sellable units, and the price you see is the price for one of them, with packaging and postage already inside it.
How it works
Add ingredients
Enter what you buy and what it costs. CostReady converts everything to a cost per gram, millilitre, or each.
Set your margin
Build recipes and products, add packaging and your time, and choose the margin you want to make.
Get your price
See the suggested price and your real margin, with the full cost breakdown beside it.
Built to fix the real problem: recalculating by hand
Outcomes, not features
- Never undercharge again: every price includes your time and overheads.
- Costs rise, prices follow: change one ingredient and dependent prices update instantly.
- Sell to cafes too: separate public and trade pricing, side by side.
- Show your list anywhere: publish a live price list with a shareable link and API.
| When a cost changes… | Spreadsheet | CostReady |
|---|---|---|
| Recost every affected product | By hand | Automatic |
| Know which products dropped below target | You hunt for it | Alerts you |
| Public price list & API | No | Built in |
| Margin vs markup done right | Easy to get wrong | Both, correctly |
Calculators for home bakers
Free, no signup. Pick what you sell for tailored guidance and a FAQ for that product.
What to charge for cakes.
Birthday Cake Pricing CalculatorWhat to charge for birthday and celebration cakes.
Wedding Cake Pricing CalculatorWhat to charge for wedding cakes.
Cupcake Pricing CalculatorWhat to charge for cupcakes.
Brownie Pricing CalculatorWhat to charge for brownies.
Cookie Pricing CalculatorWhat to charge for cookies and biscuits.
Cake Pop Pricing CalculatorWhat to charge for cake pops.
Macaron Pricing CalculatorWhat to charge for macarons.
Cheesecake Pricing CalculatorWhat to charge for cheesecakes.
Bread Pricing CalculatorWhat to charge for bread and sourdough.
Traybake Pricing CalculatorWhat to charge for traybakes and flapjacks.
Iced Biscuit Pricing CalculatorWhat to charge for iced and decorated biscuits.
Guides for home bakers
Cornerstone guide. Walks through ingredients, packaging, labour, overheads, and margin, then links to every calculator. The hub the other guides and calculators point back to.
How Much to Charge for a Cake in the UKHigh-intent money term. Method-based answer up top, then the cake calculator embedded, then worked considerations.
How to Cost a Recipe AccuratelyExplains cost-per-unit, unit conversion, and yield. Sells the core product idea: cost once, recalculate forever.
Margin vs Markup: What Bakers Need to KnowEducational. Clears up the most common pricing mistake and shows why the difference changes the price. Ties directly to the calculator's margin setting.
The Real Costs of a Home Baking Business (UK)Top-of-funnel. Covers ingredients, packaging, energy, insurance, and registration as cost lines, signposting official sources rather than giving legal advice.
Wholesale vs Retail Pricing for BakersFor bakers selling to cafes and shops. Explains trade tiers and margins, mapping straight onto the public and trade price tiers in the app.
Packaging and Postage Costs for Postal BakesLetterbox vs parcel formats, food-grade inner packaging, and how to fold postage into a price. Links to the brownie calculator.
Why Home Bakers Undercharge (and How to Fix It)Emotional, shareable piece that names the labour-and-confidence problem the product solves. Strong candidate for community sharing and AI citation.
How to Cost Any Food Product (UK)The neutral method that applies to any food business, whatever you sell and however you sell it.
Free to start, simple to grow
One app, one price, whatever you sell. Begin on the free plan, or try Pro free for 7 days for unlimited products, trade pricing, exports, and a public price list.
Start freeFrequently asked questions
How do I price my baking?
Add up your ingredient cost, packaging, postage, and your own time at an hourly rate, then apply a profit margin on top. CostReady does this for every product and keeps it up to date when your costs change.
Is the calculator free?
Yes. The Quick Coster is free and needs no signup. A free account adds saved ingredients, recipes, and products; Pro unlocks unlimited items, trade pricing, exports, and a public price list.
Why do home bakers undercharge?
Most price on ingredients alone and leave out their time, packaging, and overheads. Costing every line and applying a margin is the fix, and recalculating automatically when prices rise keeps you from slipping below it.
Do you handle margin and markup?
Both. Margin is profit as a share of the selling price; markup is added on top of cost. CostReady shows the resulting price and your actual margin for each.