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Tuesday 08:00 - 19:00 Wednesday 08:00 - 19:00 Thursday 08:00 - 19:00 Friday 08:00 - 19:00 Saturday 08:00 - 17:00

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Kapumpe's Good Cake, kololo, Kampala (2026)

03/09/2019

Hi guys! So, as promised I will share how I was able to arrive at my pricing. It requires some maths but only the basic stuff so don't think it will be hard.
First of all you need a list of EVERYTHING that will go into production and then determine how much each item will cost. So for example, a 5Kg bag of cake flour cost K90 (at least a few weeks ago). So I counted how many cups of flour are in the 5kg bag (about 34cups). Then divide the K90 by 34. This will be about K2.6 per cup of flour. So if my cake will need 4 cups of flour, then I multiply the cost of 1 cup of flour (K2.6) by 4. That means my flour will cost K 10.4 per cake.
If I need to get the cost of Vanilla essence for each cake, then I do the same thing. Let's say a 500ml bottle of vanilla costs K45 and I measure my vanilla in terms of tablespoons (1 tablespoon =15ml); then I will use basic cross multiplication:
500ml---->K45
15ml------> ?
(15*45) / 500
675 / 500 = K1.35
So K1.35 is the cost of 1 tablespoon of vanilla. If I must use 2 tablespoons of vanilla then I will multiply the K1.35 by 2. So for each cake the cost of Vanilla is K2.7.
This works for the easily measurable things like ingredients. For things like talktime, water, electricity you simply come up with a small figure per cake. So, for me I would say K10 per cake for water. So if I make 20 cakes that month, I will have a K200 to cover that cost. If its talktime, again K15 per cake so that I have at least a K300 per month for talktime. For transport, another K20 per cake so that I have at least a K400 for transport per month. The more cakes I made, the more money was available. If I didn't use all the monies for those things in a particular month, I kept it. Because some months are better than others and that extra money would cushion the leaner months.
For labour and profit, I would also come up with a figure. For labour I determined it by deciding how much I wanted to be paid to work on a cake. That was K100 per cake for me. Same with the profit, I determined how much I wanted to make per cake, that was K50 per cake.
So, the labour was what I used to pay myself and my employee. And the profit was what I kept to buy new tools, to pay for online lessons, sometimes to buy toys and sweets for my kids; to service my mixer and most importantly to grow my bank account.
So, when you calculate the total cost of all these things, this is what becomes your ideal price. I'm sure, you can see how you can cover all of your costs without needing to dip into other monies, without needing to get capital every month from your salary or some other source.
Finally, by knowing your costs you're a lot more conscious of what you're spending from the business monies and you will become a better manager of your finances.
Below are more cakes we did before we left.

It's not just a Name, it's a Promise..

26/08/2019

Hi guys, I hope you had a good week and hopefully you have started recording all your income and expenditure and keeping track of your monies.
Today, I would like to continue a little bit on the financial management part of running a small business. Here is something I learned right at the start of my small business: the business must pay for itself.
What this means is that ONLY the monies from the business can be used to keep running the business. So, if you need to buy ingredients or new tools to use in the business, the ONLY money you can use is the money from your sales. Having had a few conversations with others in small businesses especially those who are working or have a spouse who is working, I found that the vast majority of people would constantly use some money from the salary to buy ingredients or other things needed for the business. And a good number of people called it capital and believe that a business constantly needs new injection of money every time. No, you already have money to use for the business from your sales. (Note: if you are just starting the business you will need some capital to buy the basic things but after your first sale, keep all your expenditure within what is coming in. The only time you need new capital is when you need to expand and there are better experienced people to discuss that topic).
So, if one is doing this (getting salary money to buy things for the business) it means their price point is not covering all expenses plus profit or that there is overspending of the monies being made from the business. The latter is self explanatory. If you overspend you wont have anything left to use in your business.
Let's discuss the price point. This is the amount you sell your product for. If you sell your cake or product for K450, that K450 must cover every expense needed to have your cake or product ready. A lot of people will easily include the more obvious things like flour, baking powder, eggs, sugar margarine etc. But you must include ALL the expenses needed to get the cake ready. So, this includes all the ingredients, the talktime and bundles you need to communicate with your client and research designs; the cost of the cake boxes and boards, the cost of transport to buy all those things; the cost of electricity, the cost of water, and even a contingency that can be used in case you find that some item or the other is unavailable in your usual shop and so you have to go to a slightly more expensive place to get it.
EVERY SINGLE COST must be factored into your pricing as well as your labour cost and your profit. Yes, labour and profit are two different things. Having a separate amount for the labour and profit is especially useful when you have to hire someone to help you. But I urge you to have this already factored in before hiring anyone.
By doing this, you will be able to arrive at what your ideal price for your product must be. In my next post I will share a post of how I did my pricing in order to give you a clearer understanding.
Below are a few cakes we did before we left.

It's not just a Name, it's a Promise..

20/08/2019

Hi guys, so, as promised I would like to share the little knowledge I have acquired in my few years of running a small business.
First off, let me start by saying that my business grew by over 100% each year from the time I started. And this is because of several things which I will be telling you about over the next few posts. In my first year I dont know what my gross sales were because I dont have any records of them. My second year I had gross sales of K49,500; in the third year this had grown to K125,000; and in my fourth year we had grown to K225,000.
The reason why I know these figures is because of what I will share today. And this is keeping financial records of your business. This is extraordinarily important because it shows you where you are as a business, where you are going and where you have come from. It also shows you where you need to adjust your spending, where you can improve profits, where you can make savings as well as what to eliminate and is very important in making a budget for your business.
Financial records is not a difficult thing, it is merely a cash book which has columns in this order:
■DATE
in this column you write the date of the financial activity.
■OPENING BALANCE
In this column you write what the total money you have for the business is at present.
■SALES
Here you write down the amount that your customer paid for your product. One entry for each customer. This amount is added to the amount in the opening balance and the total is entered in the closing balance.
■EXPENDITURE
this is where you write down every single kwacha that you spend so long as it is coming from the business money. So, if you are buying ingredients then you write down that cost. If you bought ice cream or lollipops for your children write that amount in this column. If you bought some veggies for the house or used some money for transport to get to the shops, write that amount down as well. Every kwacha you spend using the business money must be recorded in this column.
This amount is subtracted from the opening balance and the total is entered in the closing balance.
■DESCRIPTION
this is where you write the name of the customer(and even the type of cake they bought if you like); you write the item that you bought, and how many and you write that you bought lollipops, ice cream, veggies etc here. It is a description of either the sale or the expenditure that you incurred.
■BALANCE
This is the last column where you write down the totals from the Sales and Expenditure. This column will tell you how much you have in hand now that you have made a sale or now that you have spent something.
It's that simple.
But you have to record in it every day and that can be hard sometimes because maybe you just dont feel like it, or maybe you find it boring to do. It can be boring to do but it is one of the most crucial parts of the business.
Tip: keep every recipt until you have entered it into your cash book, if you find that you can't enter every day. But it's a lot more tedious to do it that way because there are always small expenses that we tend to forget eg: lollipops for kids and this always messes up the balancing.
Below is a page from my own book to help you better understand how to do it.
PS: there are apps that can do this for you and even Excel. I just happen to like writing them down 😊

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Kololo
Kampala
10101

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Tuesday	08:00 - 19:00
Wednesday	08:00 - 19:00
Thursday	08:00 - 19:00
Friday	08:00 - 19:00
Saturday	08:00 - 17:00

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