Selling and marketing
Cake Menu Template: 5 Sections and a Price Check
Build a cake menu that lists what you sell and the price each cake needs.
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A good cake menu template does more than name your cakes. It sets the order rules in plain words and helps you hold your price when a buyer asks for a discount. Keep it short enough to read on a phone.
What to remember
- List the cake, the size, and what the buyer gets before you show a price.
- Put your deposit and pickup rules in the same place as the price.
- Cost every cake with ingredients, your time, and a share of your monthly costs.
- Keep the menu to one screen so a buyer can order from a phone.
What should a cake menu template do?
Your menu is the first quote a buyer sees. It should answer the size question, the serving question, and the pickup question without a back and forth. A buyer who has to ask three questions has more work to do before she can order.
Start with the cakes you already sell well. Add the size in inches and the number of servings, then say what comes with the cake, such as a board, a box, or a simple finish. Keep the words plain and leave out shop talk.
For a wider list of items beyond cakes, use the baked goods menu template. The same rule applies: one item, one size, one price, and one clear next step.
Photos are optional, but they should not push the price off the screen. Use one clear photo per cake, taken on a plain background. If you do not have a photo yet, leave the space empty and keep the words.
Which five sections should you build first?
Five sections cover the basics of a home cake order. Build them in this order so the buyer reads the cake, the price, and the rules without hunting.
Name and size
Write the cake name, the pan size, and the servings. Use the same order for every cake.
What is included
List the filling, the finish, and the packaging. Say what costs extra.
Price
Show one price per size. Do not show a range unless the range is real.
Lead time
State the shortest notice you can keep. Add a cutoff for busy weeks.
Deposit and pickup
Say the deposit amount, the payment method, and the pickup window. Repeat the rule on your order form.
Five sections are enough for a one page menu. If you add flavors, keep them in a short list under the cake name. A long list slows the order down and makes your ingredients harder to plan.
How do you set the price before you publish?
A menu price is not a guess. Cost the ingredients for one cake, add your time at the rate you pay yourself, and add a share of your monthly costs. Then add the margin you want to keep.
The steps in how to price a cake walk through the math. Do the math once for each size, then put the result on the menu. If the price changes, change the menu the same day.
Write the price as a number, not a word. Put the dollar sign in front and leave off the cents if the price is whole. A buyer can compare two whole numbers faster than two paragraphs.
For example, suppose a 9 by 13 cake uses $18 in ingredients and takes two hours at $15 an hour. Your $20 monthly Brevl plan adds $2 per cake when you make 10 cakes that month. At a $75 menu price, you keep $25 after ingredients, labor, and overhead. That is a 33 percent margin, so replace the ingredient and labor numbers with your own receipts before you publish.
Which mistakes cost you money?
The first mistake is listing a price before you cost the cake. The second is leaving the deposit and pickup rules off the menu, then chasing a buyer for both. The third is making the menu so long that a phone buyer cannot find the price.
Another costly mistake is promising a lead time you cannot keep. A menu should show the shortest notice you can handle in a normal week, not your best week. If a holiday week needs more notice, put that on the menu as a dated note.
Do not hide the deposit in a message thread. Put the amount and the payment method on the menu, and repeat them on the order form. A buyer who sees the rule early can decide before she orders.
Keep a second menu for seasonal cakes and mark the dates. Do not mix a holiday cake into the main list all year. A dated note tells the buyer when the cake is available and when to order.
If you offer delivery, put the fee in its own line, as shown in how much to charge for cake delivery. Do not fold it into the cake price. A separate line keeps the cake price clean and the delivery cost clear.
What should you check before you publish?
Read the menu on your phone, not your laptop. Check that the price, the size, and the deposit are visible without scrolling. Ask one friend to order from it and see what she has to ask you.
Check your state cottage food rules before you print a menu with cakes that may be covered. Make sure the cakes you list are allowed and the label matches your state rules. Your order form should match the menu.
Use the baked goods order form template so the buyer gives you the same details the menu promises. The form should ask for size, flavor, pickup date, and deposit. If the menu and the form disagree, the buyer will trust the lower price.
If you sell at a market, print the same menu you use on your phone. A buyer should see one price, not a market price and an online price. Update both before you announce a new cake.
Update the menu when a price changes, when a cake sells out, or when your lead time changes. A stale menu creates a promise you cannot keep. Save the old version so you can see what you quoted.
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Common questions
How many cakes should go on a cake menu template?
Start with the cakes you can make well and price with confidence. A short list is enough for a one page menu. If you list too many, a buyer has to choose between similar cakes and you have to keep more ingredients on hand.
Should I put prices on the menu?
Yes. A menu without a price creates a second conversation before the buyer can decide. Put one price next to each size. If a custom finish changes the price, say so in a short note under the item, not in a range that hides the starting price.
What deposit should I ask for?
Set a deposit that covers your ingredients and your time for that order. State the amount and the payment method on the menu. Say clearly whether the deposit is refundable and how many days before pickup the order can change. Keep the same rule for every buyer.
Can I use the same menu for markets and online orders?
Use one menu for both so the price and the rules match. If a market has a different pickup time, add a dated note at the top. Do not run two prices for the same cake, because a buyer who sees both will ask you to match the lower one.
General information, not legal or tax advice. Check your state cottage food rules and talk to a tax professional about your own situation.