Technical sheets: the real cost of every recipe in your bakery
MyCake's technical sheet records ingredients, quantities and yield for each recipe and computes the cost per portion automatically. It is the honest base for pricing with margin — instead of guessing a price, you start from the real cost, in $, with your region's ingredient prices.
Enter the recipe once, use it forever
You add ingredients (flour, chocolate, eggs, packaging) with quantity and unit, plus the recipe yield (e.g. a 2 kg cake serving 20 slices). MyCake stores it and recalculates the cost whenever an ingredient price changes.
- Ingredients with quantity, unit and purchase price
- Yield per recipe (total weight and portions)
- Cost per portion calculated automatically
- Updates itself when an ingredient price changes
Standardize production and quality
A technical sheet is more than cost: it is the step-by-step your team follows so the cake comes out the same every time. Quantities, method and assembly are recorded — nothing depends on one person's memory.
From sheet to selling price
With the cost per portion in hand, MyCake's pricing applies the margin you set and suggests a selling price. The price has a basis — and you know exactly how much you make on each order.
FAQ
Do I need to know cost accounting?
No. You enter ingredients, quantities and purchase prices; MyCake computes the cost per portion for you.
If flour gets more expensive, do I redo everything?
No. Update the ingredient price once and every sheet using it recalculates automatically.
Does the sheet help with pricing?
Yes — the cost per portion feeds pricing, which applies your margin and suggests a selling price on a real basis.
Does it work in United States?
Yes. MyCake works in United States, with costs and prices in $, on the devices you already own.