How Much Should You Charge for Making a Wedding Cake in 2026?

Setting the right price for a wedding cake isn’t just about covering ingredients-it’s about valuing your time, skill, and the emotional weight of the cake you’re creating. Too low, and you’re undervaluing your work. Too high, and you lose the client. So how much should you charge? Let’s break it down with real numbers from Sydney bakers in 2026.

Start with the cost of ingredients

You can’t price a cake without knowing what it costs to make. In Sydney, a basic two-tier wedding cake (serves 50-70 people) uses about $40-$60 in ingredients: high-quality butter, real vanilla bean paste, organic eggs, fresh fruit fillings, and imported chocolate. If you’re using fondant instead of buttercream, add another $15-$25 for food-grade coloring and modeling paste. Specialty items like edible gold leaf, sugar flowers made from scratch, or imported macarons can push ingredient costs to $100 or more.

Don’t forget hidden costs: parchment paper, cake boards, dowels, packaging, and delivery containers. These add $10-$20 per cake. A cake that looks simple might cost $70 in materials alone.

Time is your biggest expense

Most people underestimate how long a wedding cake takes. A standard two-tier cake with buttercream and simple piping takes 8-10 hours from start to finish. That includes:

• 2 hours baking and cooling
• 3 hours leveling, filling, crumb coating
• 2 hours final frosting and piping
• 1-2 hours making sugar flowers or decorations
• 1 hour packing and transporting

But if the cake has intricate hand-painted details, 3D figures, or dozens of sugar flowers? That’s 20-30 hours. Some bakers spend 40+ hours on a single cake. At minimum wage ($23.23/hour in Australia as of 2026), that’s $465 just for labor on a simple cake. On a complex one? Over $900.

Most home bakers charge $15-$25/hour. Professional cake studios charge $40-$70/hour. Your rate should reflect your experience, not your desperation to get the job.

Design complexity drives the price

A plain white cake with roses? That’s entry-level. A cake with hand-sculpted bride and groom figures, a sugar lace veil, and a cascading waterfall of edible pearls? That’s premium.

Here’s what most Sydney bakers charge in 2026 based on design level:

Wedding Cake Price Tiers in Sydney (2026)

Cake Type	Serves	Price Range	Typical Time Investment
Simple Buttercream	50-70	$300-$500	8-10 hours
Classic Fondant	70-100	$550-$850	12-18 hours
Custom Sugar Flowers	80-120	$900-$1,500	20-30 hours
3D Sculpted	100-150	$1,600-$3,000+	30-50+ hours

Some bakers charge extra for color matching-like matching the bride’s bouquet or dress fabric. That’s usually a $50-$150 premium. If you’re doing a cake topper that requires sculpting from a photo, expect to add 5-8 hours and $200-$400.

Delivery and setup aren’t optional

You can’t just hand over a cake at the door. Wedding cakes need to be delivered at the right temperature, on a stable surface, and assembled on-site. In Sydney, most bakers charge $50-$150 for delivery, depending on distance and complexity.

Setup is another hidden cost. If the venue doesn’t have a flat, level table, you might need to bring a cake stand, leveling tools, or even a tent for outdoor weddings. Some venues charge bakers $30-$100 for access or setup time. Factor that in.

And yes-you need insurance. Public liability insurance for food businesses in Australia starts at $600/year. Spread that over 10 cakes, and it’s $60 per cake. Don’t skip it. One slip and you’re liable for thousands.

What clients expect-and what they won’t pay for

Clients often think, “It’s just cake.” But they don’t see the 18 hours of work, the ruined batches, the midnight sugar flower sessions, or the panic when the fridge breaks.

They’ll pay $1,200 for a cake with hand-painted gold leaves because it looks like a work of art. But they’ll balk at $800 for a cake with the same flavor and size if it’s just buttercream and a ribbon.

Here’s the truth: people pay for the story, not just the dessert. A cake that looks like it came from a magazine costs more because you made it look effortless. That’s the skill.

Don’t compete on price. Compete on experience. Show your portfolio. Share behind-the-scenes videos. Tell the story of how you made the sugar peonies for Sarah’s wedding last June. That’s what turns a buyer into a believer.

How to quote without losing the client

Don’t give a price over the phone. Always ask for details first: number of guests, design inspiration, flavor preferences, delivery location, and deadline. Then send a written quote.

Here’s a simple formula that works:

1. Calculate ingredient cost (e.g., $75)
2. Multiply your hourly rate by time spent (e.g., $50/hour × 18 hours = $900)
3. Add delivery and setup ($80)
4. Add 10% for waste and unexpected issues ($105)
5. Total = $1,160

Round it to $1,200. Then add: “This includes a 30-minute consultation, one design revision, delivery, setup, and a keepsake cake topper.”

People respect clarity. They hate hidden fees. Be upfront.

What to do if they say it’s too expensive

If a client says, “I saw a cake for $600 online,” don’t panic. Say: “I get it. Some cakes are made in bulk with pre-made fondant and stored in freezers. Mine are baked fresh, hand-decorated, and delivered with care. You’re paying for quality, not just calories.”

Offer a smaller version. Maybe they don’t need a 4-tier cake. A 2-tier with a separate sheet cake for guests is common. Or suggest a simpler design-swap sugar flowers for piped rosettes. You’re not losing the sale. You’re adjusting the scope.

Never drop your price to match someone else. You’re not selling a commodity. You’re selling craftsmanship.

What most new cake makers get wrong

New bakers often charge $200 for a cake that costs them $300 to make. Why? They think they need to “get their name out.” But undercharging sets you up for burnout, resentment, and bad reviews.

Here’s what actually happens:

• You work 60-hour weeks just to break even.
• You stop taking holidays because you’re too busy.
• You start cutting corners to save time-and your quality drops.
• Clients assume your cakes are cheap because you’re cheap.

Price yourself at a level that lets you sleep, eat, and enjoy your life. That’s the mark of a professional.

Final numbers: What you should charge in 2026

Based on Sydney market rates and 2026 inflation:

• Minimum viable price for a basic cake: $350
• Standard cake (good quality, 2-tier): $600-$900
• High-end cake (detailed, custom): $1,200-$2,000
• Luxury cake (sculpted, premium materials): $2,500+

If you’re just starting, aim for $500-$800. Build your portfolio. Raise your prices every 6 months as you gain confidence and reviews. By year two, you should be charging $1,000+ for most cakes.

Remember: your cake isn’t just dessert. It’s the centerpiece of one of the most important days of someone’s life. Charge like it matters.

If you’re serious about this, treat it like a business-not a hobby. Track every expense. Save for taxes. Build a website. Ask for reviews. The cake business isn’t about baking-it’s about believing in your worth.