Cake Pop Menu Template: 6 Sections and a Price Check

On this page

1. What goes on a cake pop menu template
2. How to write the flavor list without overbuying
3. Start with pack sizes and a deposit rule
4. How to handle a custom count request
5. Check the price before you publish
6. Does your menu price cover all three costs?
7. How to update the menu when costs change
8. What mistakes cost you money?
9. How to use the menu at a market table
10. Make the menu easy to order from

You do not need design software to make a cake pop menu template, because a phone note or a printed page can hold the same six parts. The real work is deciding what goes in each part and what number you will not go below.

What goes on a cake pop menu template

A useful menu answers the buyer’s questions before she texts you, so it shows pack sizes, flavors, prices, deposit, pickup window, and order notice. Add one line for allergens or a state label rule if your state requires it, and keep the page short enough to read on a phone.

The six parts are pack size, flavor, price, deposit, pickup, and order notice. If you sell at a market, add a line for what is sold out, and if you take custom orders, add the last date you will take them.

How to write the flavor list without overbuying

A short flavor list is easier to shop, bake, and label, so mark two or three flavors as always available. Put the rest in a seasonal line so you do not buy ingredients for a flavor that may not sell before it spoils.

Put the flavor name after the pack size so the buyer reads the count first. If a flavor is sold out, move it to a sold out line instead of deleting it, so the buyer can see what you offer and what to ask for next time.

Start with pack sizes and a deposit rule

1. 1

   Name the pack sizes

   List the counts you will sell, such as a small box and a party box. Put the count before the flavor so the buyer sees the size first.

2. 2

   Set the flavor list

   Keep the list short enough to shop and bake. Mark which flavors are always available and which are seasonal.

3. 3

   Write the deposit rule

   Say the deposit amount, when it is due, and what it covers. Put it on the menu, not in a separate text.

4. 4

   Add pickup and notice

   Give the pickup window, the order notice you need, and the pickup place. Keep it to one or two lines.

5. 5

   Check the price

   Add ingredients, labor, and the $20 monthly shop cost. Then compare that total to the pack price.

The deposit rule protects your baking time, and a clear pack size protects your margin because you know how many pops leave the kitchen. If a buyer asks for a custom count, quote it from the same menu math, not from a guess.

A deposit rule can be one sentence, and it does not need a paragraph. The shorter it is, the more likely the buyer reads it.

How to handle a custom count request

A custom count is not a new menu, so quote it from the same pack math you already use. Take the ingredient receipts for the count, add your labor for the extra time, and add the share of the $20 monthly fee.

Write the custom quote on the order form with the same deposit rule. If the count changes the pack size, say so before you bake, so the buyer does not compare a custom count to a listed pack price.

Check the price before you publish

A menu price is not a profit until you subtract three things. Ingredients are the receipts for one pack, labor is your hourly rate times the hours you spend baking, wrapping, and answering messages, and overhead is the $20 monthly Brevl fee. If the pack price does not cover all three, the menu is telling you to change the pack or the price.

Does your menu price cover all three costs?

Here is the math for one month. Write your sales from the menu as S, subtract your ingredient receipts as I, and subtract your labor as L. Your labor is your hourly rate times the hours you worked.

Subtract $20 for the shop fee, then your margin after ingredients, labor, and overhead is S minus I minus L minus $20. In month one the overhead is $0 because of the 14 day free trial, and in month two it is $20.

The shop takes 0% of your sales, so the margin is not cut again. If the number left is negative, the menu price is too low, so use the same formula for each pack or for the whole month.

How to update the menu when costs change

Change the menu when your ingredient receipts, your hours, or your pack sizes change. Do not wait for a slow month to tell you the price is wrong, and write the date of the change and the new price on the menu.

Tell repeat buyers what changed and when the new price starts. Keep the old menu for your own records so you can see why you raised the price, and use the same words on your order form and in your replies.

What mistakes cost you money?

The first mistake is a menu with no deposit line, and the second is a pack size you cannot fill without rushing. The third is a price that ignores your own hours, and the fourth is a flavor list so long that you buy ingredients you cannot use before they spoil. Check these four before you share the menu.

How to use the menu at a market table

At a market table, print the menu and put the pack size at the top. Add a sold out line you can mark with a pen, and keep the deposit rule and pickup window visible so buyers see them before they pay.

Put the order notice next to the price, not under the table. If you take custom orders, write the last date you will take them, because that one line saves you from turning down a rush order at the end of the day.

Make the menu easy to order from

Put the menu where the buyer already is, because a printed page works at a market table and your own shop works for repeat orders and card payments. Add a clear next step, such as a link to your cake order form template or a text number for questions, and keep the same pack names and prices in both places.

If you sell online, list the pickup window and the order notice next to the price. Buyers who see the full menu ask fewer questions and send fewer changes, which saves you time you can spend baking. For the full cost picture, read how to price cake pops before you set the final number.

Use the same menu on your phone and on paper, and if a price changes, change it in both places the same day. That keeps the buyer from seeing two different prices for the same pack.

• What you keep per dozen cake pops
• How to sell cake pops from home

Common questions

What should a cake pop menu template include first?

Start with the pack size and the price for that pack. Then add the flavors, the deposit rule, the pickup window, and the order notice. Put the buyer's next step at the bottom, such as a link to your order form or a text number.

How many cake pops should I list in a pack?

Pick a count you can fill, wrap, and label without rushing. A smaller pack is easier to price and easier for a first order. List the count in the pack name so the buyer knows exactly what she gets. You can add a larger pack later when your timing is steady.

Should the deposit rule be on the menu?

Yes. Put the deposit amount, the due date, and what it covers on the menu. A buyer who sees the rule before she orders is less likely to question it later. Keep the rule short and use the same words on your order form and in your replies.

How do I check if a menu price is too low?

Add your ingredient receipts, your labor for the pack, and the $20 monthly shop cost. Subtract that total from the pack price. If the number left is zero or below, the price is too low. Raise the price, shrink the pack, or cut a step that costs you time.

Can I change my menu after I publish it?

Yes, but change it on purpose. Update the menu when your ingredient receipts, your hours, or your pack sizes change. Tell repeat buyers what changed and when the new price starts. Keep the old menu for your own records so you can see why you raised the price.

General information, not legal or tax advice. Check your state cottage food rules before you print allergen or label claims.