How to calculate the price of a dessert to sell?

One of the biggest mistakes we make is not knowing how to price our work. Many times, you might feel satisfied if you recover the cost of the ingredients you used for that chocolate cake your neighbor ordered, but that attitude won’t help you if you plan to turn your desserts into a source of income. Today, we share a list of aspects you should consider when calculating the price of your delicious creations.You can also read: The 14 most iconic desserts of kiwilimónIngredientsMake a list of all the ingredients that the dessert requires, all means all: the pinch of salt, the 100 ml of water, the three drops of vanilla, or the cherry on top of the cake. It’s important to consider each of these small details because ignoring them can lead to losses in your pocket over time.To calculate the exact costs of the ingredients you use in each dessert, you can use a calculation table with five cells: In the first, you will place the ingredients.In the second, the amount that your dessert needs of each of these.In the next, the units (which is nothing other than the content of the ingredients in their commercial packaging).In the fourth, the price you paid for each ingredient in its commercial packaging.Finally, the fifth cell will be the cost calculation, which is the price you invest in the dessert. Thus, to calculate the cost, it will be enough for you to perform a simple rule of three: multiplying the price by the quantity and dividing that number by the unit will give you the cost. Keep in mind to have the same measurement between quantity and unit: pieces with pieces, grams with grams, milliliters with milliliters; and make the necessary conversions.Of course, there will be considerable variables between the price you paid and what you actually used, but this total cost does not represent the final price of your dessert.IngredientsQuantityUnitPriceCostEggs8 pieces30 pieces65$17.33Whole Milk1 liter1 liter21$21Condensed Milk50 g384 g23$2.99Vanilla5 ml250 ml30$.6Water100 ml 20,000 ml (checked with a 20 L presentation and conversion was made) 40$.2$42.12Read more: Lemon Charlotte: 8 ways to prepare this dessert ShrinkageShrinkage is nothing but the loss or reduction of raw material that occurs during the process. To calculate the shrinkage cost, consider 10% of the cost of the ingredients you used in the dessert. Continuing with the previous example, where the cost is 42.12, the shrinkage would be 4.212.TimeThis aspect is very important. Even the simplest activity is charged in the business world; why not do it too? Obviously, that “salary” will correspond to your experience, the lifespan of your business -whether it is just starting or has been afloat for some years-, as well as the product you will sell -a wedding cake is not the same as a mosaic gelatin or if it's an urgent order-. It is advisable to use the current minimum wage as a base, and in relation to this, charge the exact time you invest in making the dessert; some people even include the time spent buying products.Considering these aspects will help you begin a more realistic calculation. Some people add the total cost of the ingredients, the shrinkage, and the time and multiply it by three to know the total cost of the dessert; others simply add the ingredients and the shrinkage and multiply by three, considering that a good price for their work. In the end, you will have to define which aspects are important to you; just remember that you should not charge less or excessively.Now that you know how to charge for desserts, why not motivate yourself to sell these delights?See also: 12 mango dessert recipes