Cake maker
invoice template

Cake makers invoice customers for wedding, birthday and celebration cakes, cupcakes and dessert tables, often with delivery and set-up. Below is a ready-made cake maker invoice template, with worked example lines, the VAT and payment rules that apply, and the mistakes that most often delay payment.

What goes on a cake maker invoice

Describe the cake (three-tier wedding cake, flavours, serves 120), decorations such as sugar flowers, stands hired, and delivery and set-up.

Line by line: Three-tier wedding cake, serves 120, 1 × £480.00 = £480.00; Delivery and set-up, 1 × £45.00 = £45.00; Cake stand hire, 1 × £20.00 = £20.00. The subtotal is £545.00. The example assumes you are not VAT registered, so there is no VAT and the total due is £545.00. The figures are illustrative, not a price guide, so use your own rates.

The legal minimum is the same for every trade. GOV.UK says an invoice needs a unique number, your business name and address, the customer's name and address, a description of the work, the supply date and invoice date, the amount charged, VAT if you charge it, and the total due. This template lays each of those out for cake makers; for the detail, read what a UK invoice must include.

Give each invoice the next number in a single sequence and never reuse one. A cancelled invoice keeps its number and is cancelled with a credit note. If you want a format that stays tidy for years, try the invoice number generator.

How cake makers price their work

Priced by size, tiers and decoration complexity, with delivery, set-up and stand hire extra.

Keep the pricing visible. Each line should show the quantity, the unit and the rate, so the customer can match it to the quote. To set rates that cover your costs and your tax, try the day rate calculator; for materials and stock you resell, the profit margin calculator shows the margin you really make.

Agree this before you start

Agree the design and a sketch or reference images, flavours and fillings, allergens and whether nuts are used in your kitchen, the number of portions, delivery time and place, set-up at the venue and who dismantles it, and your deposit and cancellation terms. Set a date after which the design cannot change.

When to send a cake maker invoice

Deposit at booking, balance before delivery.

An invoice sent on the day tends to be paid on time; one sent weeks later tends to be paid weeks later. Email it as a PDF and keep a copy. The invoice due date calculator shows exactly when payment falls due under your terms.

VAT on cake maker invoices

Cakes are zero-rated food, including chocolate-covered cakes, but inedible decorations and toppers sold separately, stand hire and hot food are standard-rated. Cake served as part of catering at an event is standard-rated.

Food VAT turns on how it is supplied. Catering and hot food are 20% for a registered business; much cold takeaway food and most cakes are 0%; sweets, crisps, soft drinks and alcohol are 20% either way. Below £90,000 of turnover you do not register, and your invoices show no VAT at all.

Registration is compulsory once taxable turnover in the last 12 months passes £90,000, or when you expect to pass it within the next 30 days. Check your position with the VAT registration checker; until then, see invoicing without a VAT number.

Who cake makers invoice

Weddings and parties are booked months ahead, so the invoice often follows a quote and a deposit. Itemise food per head, staff hours, hire equipment and travel separately. Corporate clients need a PO number. Every food business must register with its local council at least 28 days before trading.

Recharging costs and expenses

When you agreed to pass on costs, list them separately: mileage at an agreed rate, parking, materials or anything bought for the customer. The recharge is income and the cost is an expense, both in full. Registered businesses charge VAT on the recharge as part of their service; a true disbursement, paid as the customer's agent, is the narrow exception. Use the mileage calculator to value your business miles.

Allergens, hygiene and event paperwork

Council registration, a food safety management system and allergen information are the basics every food business needs. For private events, send the allergen information with the menu and keep a copy with the booking. Your invoice should then match the confirmed guest numbers and list staff, equipment hire and travel separately from the food.

Deposits, stages and cancellations

A deposit of 30% to 50% is common for wedding cakes.

Secure dates with a deposit, confirm final numbers a set number of days before, then invoice the balance so it is paid before the event. State clearly whether the deposit is refundable and what happens if numbers drop.

Payment terms for cake makers

Balance a week or two before the event.

Between businesses, the default when nothing is agreed is 30 days from receipt of the invoice or the work, whichever comes later, and agreed terms should not normally exceed 60 days. Late business payers owe statutory interest at 8% above Bank Rate plus fixed compensation per invoice; the late payment interest calculator does the sums. Private individuals are not covered by that Act, so agree your terms with them in writing before the work starts.

Getting paid faster

Put everything the customer needs to pay on the invoice: your bank name, account name, sort code and account number, and the reference to use, normally the invoice number. Give a due date, not just "on receipt". Then follow a routine: a reminder the day after the due date, another a week later, and a firmer letter after two weeks. Most late payment is disorganisation, not refusal, and a routine fixes it. Invoice payment terms compares the common options, and the due date calculator turns them into a date.

If a customer disputes the invoice

When a customer queries an invoice, reply quickly and in writing, quote the quote or agreement, and ask them to pay the part they accept while you resolve the rest. A credit note can settle a partial dispute cleanly. Unpaid after reminders? Send a letter before action with a final date; in England and Wales, claims up to £10,000 can then go to the small claims track. Invoice disputes and small claims for an unpaid invoice have the detail.

Common cake maker invoicing mistakes

• Charging stand hire at the food rate. Cakes are usually zero-rated food, but hire of stands and inedible toppers is standard-rated for a VAT-registered maker, so keep them on separate lines.
• Allergens not recorded with the order. Keep a note of the allergens you declared and the customer's requirements, so both of you know what was agreed.
• Collecting the balance on delivery day. Chasing money at a wedding is awkward; take the balance before the cake leaves your kitchen.
• Leaving out the due date. "Payment due within 14 days" or a date on the invoice gives you something to chase against. Without one, business customers default to 30 days.
• Losing track of what is unpaid. Chase on the day after the due date, not a month later; the guide to chasing an unpaid invoice has the wording.

Checklist before you send it

A quick check before sending saves a chase later:

• The invoice number is the next in your sequence and has never been used.
• The customer's name and address are right, with their purchase order or reference if they use one.
• Each line shows what was done, the quantity, the unit and the rate.
• The subtotal and total add up, and VAT appears only if you are VAT registered.
• The invoice date, a due date and your bank details are on it.
• A copy is saved with your records before you press send.

Keep a copy of every invoice

Your invoices are the evidence behind the income on your tax return, so keep a copy of every one. Making Tax Digital for Income Tax makes that digital: from 6 April 2026 for qualifying income over £50,000, from April 2027 over £30,000, and from April 2028 over £20,000, with quarterly updates to HMRC. Check your start date with the MTD requirement checker.

Download the cake maker invoice template

Download it as a Word document for Word or Google Docs, as an Excel workbook whose totals are live formulas, or as a print-ready PDF. Prefer to fill it in on screen? The free invoice generator opens pre-filled with the example cake maker lines, lets you choose a template and colour, and makes a finished PDF in a minute, with nothing stored.

For the tax side of the trade, from allowable expenses to Making Tax Digital, read the self-employed cake maker tax guide. A TapTax account, free to start, keeps your invoices and records together and files your quarterly updates to HMRC.