Calculating the price of cakes typically involves considering several factors:

Cost of Ingredients: Add up the cost of all ingredients used in the recipe. This includes flour, sugar, eggs, butter, flavorings, etc.

Cost of Additional Materials: Include the cost of any special materials used, such as cake boards, boxes, ribbons, or decorations.

Labor Cost: Estimate the time spent on making the cake, including preparation, baking, decorating, and cleanup. Multiply this by an hourly rate you find reasonable for your skill level and market.

Overhead Costs: Factor in overhead costs such as rent, utilities, insurance, and equipment depreciation. Divide these costs based on how much of your kitchen and utilities are used for baking.

Profit Margin: Determine how much profit you want to make from each cake. This can vary but is typically a percentage markup on your total costs.

Market Analysis: Consider what similar cakes are priced at in your area to ensure your pricing is competitive.

Make sure your pricing covers all your costs and allows you to make a reasonable profit for your efforts. Adjust your pricing strategy as needed based on feedback and market demand.