Joined: May 03, 2006
Posts: 984
Location: Fresno, CA
Birthday: Oct 06
Posted:
Tue Mar 06, 2007 11:24 am
I think I've taken this about as far as I can go, I can't imagine what else I could add onto the spreadsheet to improve it (although I am very open to ideas) so I think I'm ready to just post it for all of you to use.
If there are any typos or upgrades I will update this thread so if you click below on watch this topic then you should be sent an email notifying you if there are updates.
If you have a question on how to use the matrix (and there is an instructions tab as the last tab) post them here so everyone can get the answer.
How very generous of you to do this! I have made it into a "Sticky" so that it doesn't get lost in the shuffle. Now off to check it out!
maryjsgirl Forum Addict
Joined: Mar 03, 2007
Posts: 582
Location: Indiana
Posted:
Wed Mar 07, 2007 11:10 am
I have been using this one and it's great! It is really easy to use and love that I can add my own recipes. Great work!
alicegop Forum Addict
Joined: May 03, 2006
Posts: 984
Location: Fresno, CA
Birthday: Oct 06
Posted:
Sat Mar 10, 2007 3:07 pm
I found a typo. (if you previously downloaded, I forgot to multiply filling volume by filling price so 7 ounces added in $7.) Here is the corrected matrix.
Joined: May 23, 2005
Posts: 641
Location: Kerrville, TX
Birthday: Aug 02
Posted:
Sat Mar 10, 2007 3:17 pm
I just took a quick look at your matrix. It looks excellent. I have been chenging on one I downloaded from this website about a year ago. I have been working fulltime, plus working for myself, until recently. I am not self employed so I will be able to do cakes again as much as I want. Customizing my matrix is on my list of things to do. I just love excel and try to use it for everything. Looks like you like it too!!!!!
I will try yours out. Thanks for sharing. So far it looks great.
MomLittr Forum Fanatic
Joined: Feb 01, 2006
Posts: 1627
Location: Barnegat, NJ
Posted:
Sat Mar 10, 2007 3:18 pm
Wow, this was alot of work to put together. Now unfortunately I am not that good at Excel, but the instructions are pretty self explanatory. Thanks again!
alicegop Forum Addict
Joined: May 03, 2006
Posts: 984
Location: Fresno, CA
Birthday: Oct 06
Posted:
Sun Mar 11, 2007 4:57 pm
Here is version N if you would like an updated copy.
Thanks for this! I'll see if I'm sharp enough to figure it out! lol
puncess Junior Member
Joined: Jun 11, 2006
Posts: 56
Location: CT
Posted:
Mon Mar 12, 2007 3:21 pm
Thanks for sharing, but where are the instructions (LOL!) I just don't even know where to start! I thought I was reasonably intelligent! Please help i.e BABY STEPS, please! Thanks
alicegop Forum Addict
Joined: May 03, 2006
Posts: 984
Location: Fresno, CA
Birthday: Oct 06
Posted:
Mon Mar 12, 2007 4:44 pm
There is an instructions tab, although I could do a better job of the instructions tab. Here is what I wrote when I emailed out the spreadsheet. I would encourage people to ask questions here so everyone can benefit from the answers.
There is a directions tab at the end of the tabs... it is off the screen so you have to get over to them.
this one includes cupcakes too!
Some basic directions to get you started:
The blue boxes are meant for you to enter values in and change. The yellow boxes automatically calculate so stay away from those. If there is a red triangle you can hover over it for more info!
Tabs:
Pricing - go through each blue square and adjust the values to suit you. I have 2 as the base price per serving before supplies, I use 0.8 though.
Info to Know - these don't link anywhere, they are just a compliation of info that is scattered throughout the spreadsheet that I thought you might like to see in one place.
Base Price - you will enter in the blue cells how many of each item you use EXTRA beyond what is normally included in the cake. The matrix automatically figures out how much cake mix and frosting and stuff, so you do NOT enter them on this base price tab. I frequently will throw in an extra batch of frosting if I am doing a lot of decorating so I would put a 1 in the blue cells next to frosting. Cake circles are NOT automatically included (cupcake liners ARE) so you will need to go through for each cake order and include how many cake circles you are using. Dowels are NOT included either. I also usually go down to the misc. items and throw in a couple of bucks to cover paper towels, dishsoap, etc... make sure you adjust the prices to reflect what YOU pay!
Cakes tab, basically nothing to do here. Although there is one blue cell you can change. I assume that when i do fondant I'll use 90% of the frosting I would have used for a buttercream. You can change that if you want. If the number of servings aren't the same as yours DO NOT CHANGE ON THE CAKES TAB! They are in yellow boxes, so don't touch!
Rental - you can fill in any supplies you own and rent out
Gumpaste - if you charge by the piece you can include here
Invoice - I hate this tab... I should just delete it
Cake recipies - here is where you enter in your cake recipies. The trick is getting the right conversion rates. Good luck!
(ditto for frosting and fillings)
Assumptions - this is where serving sizes are. If you want to change my base assumptions, this is where you do it.
ENJOY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
In Christ
alicegop Forum Addict
Joined: May 03, 2006
Posts: 984
Location: Fresno, CA
Birthday: Oct 06
Posted:
Mon Mar 26, 2007 6:29 pm
Here is my latest update:
There is nothing wrong with the previous cake matrix I made, seems like different isses keep coming up and I am adding to it. You might not want this new update if you've taken the time to go through and put in your own recipes and prices (which you should do)
Improvements:
1) you can adjust your cake sizes so your serving sizes are reflected (go to the assumptions tab)
2) I estimate the number of hours required to make the cake. You'll want to assess the decorating numbers that come up and adjust appropriately, but it is a starting point.
3) You can set codes for the type of cake you are making as to what your base price is (b = basic and you might price and time that differently from a difficult or wedding cake) Click on the time tab to adjust my assumptions.
4) In addition to the customer print out page, there is a friend print out page, which is basically the same thing but allows you to put in a discount. This way your friend sees what the regular price is and they know they are getting a discount. This is especially good for those of us who are practicing and feel unsure about the price we charge. Then when your confidence is up, your friends and customers won't suffer sticker shock, they will know what your "real" prices are.
5) When you put in layers on the pricing tab it automatically adds in one cardboard circle.
6) There is an extras tab where if there are some things that are more labor intensive you can charge extra per (wilton size) serving. If you want.
Joined: Mar 14, 2007
Posts: 568
Location: Puerto Rico
Birthday: Nov 25
Posted:
Mon Mar 26, 2007 6:50 pm
THANKS FOR THIS. I'M GONNA STUDY THIS, I THINK YOU SPEND A LOT OF TIME WITH IT. THANKS FOR SHARING IT.
GRACIAS, LO VOY A ESTUDIAR, CREO QUE LE TOMO MUCO TIEMPO HACERLO. GRACIAS POR COMPARTIRLO.
The only thing I can see right off that you might think about is putting in the different shapes because a square cake servers more than a round. I have a price matrix that does that but I dont like it as much as yours. yours is clearer and much easier to understand. Thank you so much for posting it and doing all the hard thinking for us all.
Joined: May 03, 2006
Posts: 984
Location: Fresno, CA
Birthday: Oct 06
Posted:
Mon Mar 26, 2007 8:21 pm
It has definately evolved a lot since my first run last April. It has gotten quite complicated, but only as I have needed it I keep finding new information I want to know! Glad you like it!
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Thanks for sharing, but where are the instructions (LOL!) I just don't even know where to start! 
I thought I was reasonably intelligent! Please help i.e BABY STEPS, please! Thanks
