Costing Software for Custom Cakes

A three-tier cake with hand-piped sugar flowers doesn't cost what a dozen simple cupcakes do, but plenty of cake shops quote both off the same rough number. Soupa costs sponge, filling, and buttercream as their own prep recipes, so you can combine them into whatever size cake someone's ordered and see a real total. It also keeps allergen and dietary tags on a recipe, handy when a custom order comes with a nut allergy attached.

Sponge, filling, buttercream: costed once each Build each component as a prep recipe, then combine them into a finished cake. Change the filling recipe and every cake using it updates with it.

A multiplier instead of a guess Use the batch multiplier to see a recipe at a different size instantly, instead of scaling ingredient quantities in your head.

Allergen and dietary tags, on the recipe Flag nuts, dairy, or gluten once and it shows up on the card every time. Handy the moment a custom order comes with a list of requirements.

Questions we get from cake shop owners

Can I cost a filling once and use it across different cakes?

That's a prep recipe. Cost it once, use it in as many finished cakes as you like, and it updates everywhere if you change it.

How do I account for decoration time, not just ingredients?

Add it as its own line at whatever rate you charge for it. Soupa doesn't force a formula on labour, it just totals whatever you put in alongside the ingredients.

Does it work for one-off orders as well as regular lines?

Same recipe, same process. A one-off custom order costs the same way a batch you make every week does, just with a different multiplier applied.

Baking bread rather than cake? See recipe costing for bakeries.

Ready to love recipe costing?

Join today and take the guesswork out of your food costs.