MyCake vs Excel: when the spreadsheet is enough, and when it stalls
Excel is free and flexible for costing and pricing — and for many bakeries it's how everything starts. The limit shows when you need to sell through a catalog, take a deposit online, organize orders by date and keep costs current without redoing formulas. That's where MyCake connects it all into one flow, in £.
Where Excel is good
To cost a recipe and play with margins, a spreadsheet does the job — and it's free. With few orders and no online selling, it can be enough for a while.
- Free and flexible for calculations
- Good to start understanding cost and margin
Where Excel stalls
A spreadsheet doesn't show a catalog to the customer, doesn't take the deposit, doesn't organize orders by date and doesn't update cost by itself when an ingredient gets pricier. Each of those becomes a separate file or app — and the rework grows.
- Doesn't sell: customers can't order from a spreadsheet
- No online deposit
- No order calendar by delivery date
- Cost goes stale when ingredient prices change
What MyCake adds
MyCake keeps Excel's strength (real cost and margin in the technical sheet and pricing) and adds what a spreadsheet can't: a digital catalog with online deposits, an order calendar and cash flow — all connected, with no copying data around.
FAQ
Do I have to drop Excel entirely?
No. Many start in Excel and move to MyCake once order volume and online selling start to weigh.
Does MyCake cost recipes like a spreadsheet?
Yes — and better: the technical sheet updates cost by itself when an ingredient price changes.
Does it work in United Kingdom?
Yes, in United Kingdom, with amounts in £.