Recipes, ingredients and supplies

It's worth setting this up early. The cost that flows out of a recipe feeds your recipe-priced products, your margins, and your reports — and it updates itself when an ingredient price changes.

1. The ingredient library

Go to Recipe & Ingredients → Ingredients. Each ingredient records what you buy and what it costs, so a cost-per-unit can be worked out.

Click New Ingredient and enter:

• The name and a category (flour, dairy, flavourings, and so on).
• The purchase size and unit — how it's sold, for example a 2 kg bag of flour or a dozen eggs.
• The cost of that purchase.
• Optionally a supplier, allergens, and stock on hand.

From the purchase size and cost, Bakeboost knows the cost of a cup, a gram or an egg — so recipes can cost themselves.

2. Supplies

Recipe & Ingredients → Supplies is for the things that go around the bake rather than in it — boxes, boards, cupcake liners, ribbon, candles.

Recording them the same way — pack size and cost — means their cost can be counted into a product too, so your packaging isn't quietly eating your margin.

3. Build a recipe

Go to Recipe & Ingredients → Recipe to see your recipes, each with its serving count, its cost, and the price you'd charge.

Click Add Recipe and:

1. Give it a name, a category and how many servings it makes.
2. Add your ingredients from the library, each with the quantity the recipe uses.
3. Add the method and any storage notes to keep everything in one place.

As you add ingredients, Bakeboost totals the cost and shows a cost per serving — worked out from the ingredient prices you entered. Set a custom price and you can see your margin immediately.

4. See a recipe's cost

Open a recipe to see the full breakdown: each ingredient, the quantity used, and what it costs — adding up to the recipe's total cost and cost per serving.

Handy tools on this screen:

• Copy — duplicate a recipe to make a variation without starting over.
• Multiply — scale the whole recipe up or down for a bigger or smaller batch.
• Convert Tin Size — recalculate the quantities for a different tin.

5. Turn a recipe into a priced product

The real pay-off: when you create a Recipe-type product in your catalogue, it draws its cost straight from the recipe. Price the product with a markup and your selling price is tied to what the bake actually costs — and if an ingredient gets more expensive, the cost follows. (See Products and your catalogue.)

Good to know

• Enter costs once. Ingredient prices live in one place and feed every recipe that uses them.
• Recipes cost themselves. Add the ingredients and quantities; Bakeboost works out the total cost and the cost per serving.
• Supplies count too. Boxes and boards are part of the cost — record them so your margins are honest.
• Start from Master Ingredients. A ready-made library saves you typing in the basics.
• Costs flow to your prices. Recipe-priced products keep your margins accurate as ingredient prices change.
• Turning cost into a price? See How much should I charge for a cake?

Last updated July 23, 2026