- Pricing from instinct or comparison
- Forgetting labour and overhead
- Discounting when challenged
- Busy without clear profit
Live Zoom Class · Sunday, August 30, 2026
Stop Guessing What to Charge.
Learn a practical costing method for ingredients, labour, overhead and profit—so your prices finally support the business you are working so hard to build.
Live on Zoom3 HoursJMD $15,000
For home bakers, cake artists and growing baking businesses.
Sunday30August 2026
Business & Pricing Zoom ClassPrice with clarity. Protect your profit.
Workbook, guided exercises and costing tools included.
Practical—not accounting jargonBuilt specifically for bakersWorked examples includedQuestions answered live
You May Be Undercharging Without Realising It
A full order costs more than ingredients.
You also spend time shopping, messaging clients, baking, decorating, cleaning, delivering and replacing equipment. When those costs are missing, a busy business can still struggle to make money.
✓ You copy prices from other bakers.
✓ You add up ingredients but forget labour.
✓ You do not know how much overhead belongs in each order.
✓ You discount as soon as a customer questions the price.
✓ You are busy, but the profit is difficult to see.
The Transformation
From guessing to knowing your numbers.
- A repeatable costing method
- Every major cost included
- More confidence presenting prices
- Profit built into the quote
Your Three-Hour Class Roadmap
From confused costing to a complete selling price.
Each section builds on the one before it, so you leave with a repeatable method—not scattered tips.
01
Understand Your True Cost
Separate sales, expenses and profit, then identify what your current prices may be missing.
02
Cost Ingredients Correctly
Convert package prices into recipe and portion costs using realistic bakery examples.
03
Charge for Labour
Account for baking, decorating, admin, shopping, cleanup and the hours customers never see.
04
Recover Overhead
Include rent, electricity, gas, internet, software, marketing, tools and equipment.
05
Add Profit Intentionally
Understand the difference between markup and margin and choose a sustainable profit target.
06
Present the Final Price
Quote professionally, explain value and respond to price objections without panic discounting.
What You Will Work On
Bring one product. Leave knowing how to cost it.
During the class, you will apply the method to a cake or baked product from your own business. Bring your current ingredient prices and one product you regularly sell.
Your final price will account for:Ingredients + Labour + Overhead + Profit
This class is not…
- A list of prices to copy.
- A promise that one price works for every baker.
- Complicated accounting theory.
- A decorating demonstration.
This class is…
- A clear method you can reuse.
- Practical and beginner-friendly.
- Designed around real baking businesses.
Included With Your Registration
A complete working session—not just slides.
Three hours of guided instruction with worked examples.
Exercises and prompts aligned with each section of the class.
Templates for ingredients, labour, overhead and profit calculations.
Ask questions and get clarity on the parts that confuse you.
Your Instructor
Allison Balfour-Henry
Allison is the founder of Sweet Mischief JA and Sweet Mischief Academy. With a background in business administration, IT and more than 15 years of practical cake-business experience, she teaches pricing as both a creative entrepreneur and a systems thinker.
The examples in this class come from real bakery operations: ingredient changes, labour-heavy custom work, utilities, packaging, delivery and the pressure to reduce prices.
Class Details
Ready to price more confidently?
Seats are reserved once registration and payment are completed.
DateSunday, August 30, 2026
FormatLive on Zoom
Duration3 Hours
InvestmentJMD $15,000
Frequently Asked Questions
Before you register
Is this class suitable for a new baker?
Yes. The method is explained step by step and does not require accounting experience.
Will this class tell me exactly what price to charge?
You will learn how to calculate a price based on your own ingredients, time, expenses and profit target. This is more useful than copying a price that belongs to someone else's business.
What should I prepare before class?
Bring a calculator, your current ingredient prices and one cake or baked product you would like to cost during the session.
Will I receive the workbook and costing tools?
Yes. Registered students will receive the materials and access instructions associated with the class.
How do I secure my seat?
Complete the registration form. Payment instructions and the next steps will be provided during registration.
Your Skill Deserves a Sustainable Price