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I. INTRODUCTION

Cake is a form of bread or bread-like food. In its modern forms,

it is typically a sweet baked dessert. In its oldest forms, cakes were normally fried

breads or cheesecakes, and normally has a disk shape. Determining whether a given

food should be classified as bread, cake, or pastry can be difficult.

Modern cakes, especially layer cakes normally contain a combination of flour,

sugar, eggs, and butter or oil with some varieties also requiring liquid (typically milk or

water) and leavening agents such as yeast or baking powder.

Flavorful ingredients like fruit purees, nuts, dried or candied fruit, or extracts are

often added, and numerous substitutions for the primary ingredients are possible.

Cakes are often filled with fruit preserves or dessert sauces (like pastry cream), iced

with buttercream or other icings and decorated with piped borders or candied fruit.

Cake is often the dessert of choice for meals at ceremonial occasions,

particularly weddings, anniversaries and birthdays. There are countless cake recipes;

some are bread-like, some rich and elaborate, and many are centuries old. Cake

making is no longer a complicated procedure; while at one time considerable labor

went into cake making, baking equipment and directions have been simplified so that

even the most amateur cook may bake a cake.

According to varieties, cakes are broadly divided into several categories based

primarily on ingredients and cooking techniques. They are the following:

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 Yeast cakes are the oldest and are very similar to yeast breads. Such cakes are

often very traditional in form.

 Cheesecakes, despite their name, aren’t really cakes at all. Cheesecakes are in fact

custard pies, with a filling made mostly of some form of cheese (often cream

cheese), and have very little flour added although a flour-based or graham cracker

crust may be used.

 Sponge cakes are thought to be the first of the non-yeast based cakes and rely

primarily on trapped air in a protein matrix (generally of beaten eggs) to provide

leavening, sometimes with a bit of baking powder.

 Butter cakes, including the pound cake and devil’s food cake, rely on the

combination of butter, eggs and sometimes baking powder or bicarbonate of soda to

provide both lift and a moist texture.

Cakes may also be classified according to the occasion for which

they are intended. For example, wedding cakes, birthday cakes, Christmas cakes, etc.

are all intended primarily according to the celebration they are intended to accompany.

(Castella, Krystina 2010)

Indeed, the demand for cakes, like ice creams and hotdogs will always be there.

This is because cakes have a lot to offer to customers. Be it for sentimental reasons or

convenience, cake is a comfort food that always brings a smile to anyone’s face.

II. COMPANY SUMMARY

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The proposed project will be a cake shop business, providing order-taking

services of customized cakes for all occasions. The shop will be located along Habay,

Bacoor, Cavite (See Exhibit I). The said location was chosen due to its accessibility to

target customers; it is just beside the ISHRM.

Business hours start from 8:00am up to 6:00pm from Tuesdays to Sundays.

Monday is considered day-off for the workers.

The business shall bear the name, “UP-SIDE-DOWN CUSTOMIZED CAKE

SHOP” indicative of the satisfaction it wishes to bring to its customers. It aims to be an

accessible, welcoming and homely cake shop offering mouthwatering yet affordable

cakes for all occasions targeting Cavitenos not only in Bacoor but also in nearby towns

in Cavite. It is going to be the place that bakes the perfect cake, one that is created

with a passion and desire to delight and put a smile on everyone’s faces, young and

old.

The cake shop is to be managed by a single proprietor. Being an entrepreneur,

the business owner takes care of the most pivotal areas in the company which include

sales, management, and finance. The owner shall also employ personalized attention

and will be hands-on in the creation of cakes.

To ensure the efficient start-up of the business, the entrepreneur shall be

responsible for the following initial preparations:

 Secure start-up capital

 Register company name

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 Secure all necessary license and business permits

 Hire the best employees for the job

 Acquire the best available suppliers of raw materials, equipment and utensils

 Increase expertise on the business by attending short courses on baking, seminars

and workshop. The start-up capital is P500,000.

In the short-run perspective, preferably within three years of

operation, the business will focus on potential customers in Bacoor, Cavite. On the

succeeding years, the entrepreneur will enlarge the business reach by targeting the

neighboring towns of Cavite. After three years of operation, a delivery vehicle will be

acquired.

III. PRODUCT/SERVICE DESCRIPTION

Everyone loves a great-tasting cake. However, the most

delicious cakes can only be enjoyed in high-end bakeshops. Unsurprisingly, these

sugary offerings are sold at a very high price.

Considering the moderately competitive climate around the area of Cavite, Up-

Side-Down Customized Cake Shop makes an attractive business opportunity. It will

thrive on it’s own by offering a wide variety of delectable cakes made to suit the whims

of customers yet offered at a price more affordable than those prevailing in other cities

and municipalities of Cavite. With this, the customers are able to satisfy their sugar

cravings without having to dig deep into their pockets.

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The customization and order-taking service is an exciting perk the business

offers to the public. The entrepreneur shall employ a very simple order-placement

schemes to ensure fast and efficient service to its potential buyers.

First, the customers shall be presented with a list of pre-designed cakes and

toppers for them to choose from (Please See Exhibit II). These cake designs range

from simple letterings, shapes, flowers, curls and cartoon characters. If the available

designs do not appeal to them, they will be given time to submit the design of their

choice and bake it immediately provided that the bakers are able to make them. A 50%

down payment is required to customers. The company will require at least 3-5 days

notice on all cakes ordered but could be longer depending on the season, number of

orders and if the design is intricate. During slack periods, 2 days is required.

IV. SIGNIFICANCE OF THE STUDY

The result of this study will serve as a major factor to determine

if the business will be profitable. Likewise, it provides the would-be investor with

information that substantiates why a cake shop is an exciting and progressive business

opportunity.

For the general public, this study aims to elicit a whole new sense of appreciation

for cakes, thus increasing the demand for the product in the near future.

V. PERSONNEL ASPECT
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In any type of business organization, it is said that the people

are one of the company’s greatest assets. How they act on their job, what they say and

do; their habits and work ethics, passion and dedication all impact on the company’s

brands, image, level of service and customer satisfaction. It is therefore imperative for

the management to select people who are fit for the job, teach them well, provide them

with a healthy, competitive environment and most importantly, hone their skills to be

able to serve the company well in achieving its goals and objectives. For a sole

proprietor, this is not an easy task. However, with persistence and determination, the

entrepreneur can make it work.

To serve as key personnel will be the following:

 Manager

 Bakers (2)

 Cashier/Secretary

An accountant will be hired on a retainer’s basis.

A. QUALIFICATIONS OF KEY PERSONNEL

Manager

 A graduate of a four-year course in Business Administration

 Must be honest, hardworking and self-motivated

 Must be innovative and creative

 Has the interest and knowledge in baking and handling bakeshops

 With good oral and written communication skills

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 Must be able to work under pressure

 Must be able to deal with all types of people

Bakers (2)

 A graduate of a course related to pastry preparation

 Must be innovative and creative

 In good physical condition

 With at least one (1) year work experience working for a bakeshop

 Able to handle multiple orders

Cashier/Secretary

 A graduate of any course related to business

 Honest and trustworthy

 Must be polite and able to communicate well with customers

 With at least one (1) year work experience in customer relations

 Computer literate

B. JOB DESCRIPTION

Manager

 Supervises the daily operations of the cake shop

 Ensures customer satisfaction in relation to the quality of cakes

 Sets revenue expectations and map out plans for reaching them

 Plans, organizes, directs and controls all activities of the bakeshop

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 Accepts suggestions and feedbacks from customers

 Develops strategies for the continuous development of the business

 Serves also as the purchaser of raw materials

Bakers (2)

 In-charge of the actual preparation of the ordered cakes

 Ensures the proper usage of materials, equipment and utensils

 Performs inventory of raw materials, equipment and utensils

 Explores new trends in the bakeshop industry/technology and implements better

ways to prepare the products

 Assists the manager in the determination of the price of the products

 In-charge of cleaning the kitchen and its surroundings

Cashier/Secretary

 Performs the duties of receiving orders and providing the list of prices to customers

 Dispatches orders

 Provides customer service

 Receives payments of customers

 Performs other duties as may be required

COMPENSATION PLAN

1. Monthly Salaries and Wages

Manager – P 10,000.00
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Baker (2) – P 8,000.00 each

Cashier/Secretary – P 7,000.00

2. A 13th month pay equivalent to 1 month salary will be given to them

3. A Christmas bonus of P 1,000.00 will also be provided

VI. MARKET ANALYSIS

Before starting a business, the first necessary step is to study

the attractiveness and dynamics of a special market within the target place. This is

usually done by seeking the general opinion of potential customers, analyze the

climate of demand versus supply and determine the possible challenges that may

affect business operations.

The information derived from this endeavor is used by a company to decide

whether to push through with the project or not. It specifies if the opportunity and timing

is right. Indeed, timing is everything especially now in a market that continuous to shift

from one trend to another. Business owners should also be marketers, cautious of

these changes because that is the only way they can analyze, plan and implement

programs destined to put the company in the summit of success.

To reiterate, during the first three years of operation, the business will focus on

potential customers in Bacoor, Cavite. On the succeeding years, the entrepreneur will
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enlarge the business reach by targeting the neighboring cities and municipalities in the

province of Cavite.

DEMAND ANALYSIS

By definition, demand is an economic principle that describes a consumer’s

desire and willingness to pay a price for a specific good or service.

Cakes have now become the latest craze during parties and the demand for it

will continue to increase as the number of potential customers increase. The market

will never run out of events and occasions to celebrate and cakes are expected to be

the confection to crave for.

To compute for the demand of consumers in the target area, the following

demographic data were gathered from the official website of the City of Bacoor.

TABLE 1
Projected Household Population
(Bacoor, Cavite)
(w/ 8.23% growth rate)

Year Individual Household

Population Population
2016 925,487 / 4 231,372
2017 1,001,655 / 4 250,414
2018 1,084,091 / 4 271,023
The table indicates the projected number of individual population in the next three

years. To calculate for the target market, the individual population is divided into four

which is the actual household size of Bacoor, Cavite.

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TABLE 2
Existing Demand for Cakes
(2015)

Individual Household % of Average Existing

Population Population Household frequency Demand
Consumers of orders (no. of
for Cakes per year cakes)
855,112 213,778 35% 3 224,470

Based on the survey conducted by the researcher, 35% of the total households are

more likely to place orders for cakes for at least 3 times per year (most probably during

birthdays, Christmas and New Year) on the current year. As the population increases,

the researcher assumed that there will be a 5% increase on the succeeding years.

TABLE 2.1
Projected Demand for Cakes

YEAR Household % of Average Projected

Population Household frequency Demand
Consumers of orders (No. of
for Cakes Cakes)
2016 231,372 40% 3 277,646
2017 250,414 45% 3 338,059
2018 271,023 50% 3 406,535

From the household population, a projection was made that in 2016 there will be

a 40% household consumers multiplied by the average frequency of orders in order to

arrive at the projected demand and an increase of 5% on the next 2 years.

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SUPPLY ANALYSIS

In order to compute for the supply of cakes, the proponent used the survey and

interview methods on the present competitors of cakes in Bacoor, Cavite.

TABLE 3
Present Competitors
(2015)

Name of % Supply from the Total Cakes Sold

Competitors Total Demand per Competitor
1. Goldilocks (SM 25% of 224,470 56,118
Bacoor)
2. Red Ribbon (SM 20% of 224,470 44,894
Bacoor)
3. My Cuppiecake 10% of 224,470 22,447
(Panapaan, Bacoor)
4. Conching 8% of 224,470 17,958
Sabale’s Cakes
(Habay, Bacoor)
TOTAL 141,417

Table 3 presents the existing competitors selling cakes in Bacoor, Cavite to determine

the total cakes sold to customers.

TABLE 4
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Projected Supply

Year Total Cakes % of Supply Projected

Sold Per Year Increase Supply
(in pieces)
2016 141,417 5% 148,488
2017 148,488 6% 157,397
2018 157,397 7% 168,415

The projected supply was computed by multiplying the total pieces of cakes to be sold

in 2016 to 2018 to the percentage of supply increase per year.

DEMAND AND SUPPLY ANALYSIS

The unfilled demand can really affect the operation of the business, as well as its

sales. These unfilled demand should be given an immediate remedy by Up-Side-Down

Customized Cake Shop by introducing its product in Bacoor to fill the gap between the

projected demand and projected supply.

TABLE 5
Projected Unfilled Demand
(in pcs.)

Year Projected Projected Projected

Demand Supply Unfilled
Demand
2016 277,646 148,488 129,158
2017 338,059 157,397 180,662
2018 406,535 168,415 238,120
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The projected unfilled demand was computed by getting the difference between the

projected demand and projected supply from 2016 to 2018.

TABLE 6
Projected Market Share

Year Projected % of Market Projected

Unfilled Share Market Share
Demand (in pcs.)
2016 129,158 15% 19,374
2017 180,662 20% 36,132
2018 238,120 25% 59,530

From the projected unfilled demand as shown in Table 5, a 15% market share will be

taken by Up-Side-Down in year 1, 20% in year 2 and 25% in year 3 to come up with

the projected market share (in pieces).

VII. PRICING STRATEGIES

In pricing its products in the market, the brain-thrust of Up-Side-Down

Customized Cake Shop will focus on creating value for customers. Value may come in

different forms but for an exciting venture such as this cake shop; value comes in the
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form of cake products offered with better tastes and more affordable prices compared

to its existing competitors in Bacoor.

From the interviews and surveys conducted by the researcher to the existing

competitors, the average price for an ordinary cake ranges from Php300.00 to Php

800.00.

After considering the price of competitors, cost of raw materials and other

pertinent data, the proponent considers the following for its price:

TABLE 7
Up-Side-Down Cakes’ Price List

TYPES OF CAKES PRICES

1. Blue Royal Cake P 500.00
2. Twinkle Cake P 400.00
3. Flappy Cake P 300.00
4. Web Cake P 400.00
5. Disney Princess P 700.00
6. Golden Treasure P 650.00
7. Cutie Patootie P 350.00
8. Pillow Castle P 300.00
9. Un Compleano P 400.00
10. Couple ‘til the end P 800.00
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VIII. MATERIALS, TOOLS AND EQUIPMENT

The quality of the final product is dependent upon the quality of

raw materials that put together to create it. Up-Side-Down Customized Cake Shop

ensures that cakes are made from the finest ingredients supplied or bought from local

dealers. Only the best equipment and tools will be used to prepare quality cakes.

TABLE 8
MATERIALS, TOOLS AND EQUIPMENT

Description Price Quantity Total Price

Cake Pans (Round & P200 each 24 pcs. P4,800
Square)
Rolling Pins 500 2 pcs. 1,000
Spatula 100 4 pcs. 400
Flour Duster 50 5 pcs. 250
Pointed Tip 500 2 pcs. 1,000
Petal Pad 400 2 pcs. 800
Piping Bag 500 2 pcs. 1,000
Cutters & Embossers 50 30 pcs. 1,500
Cake Stand 100 15 pcs. 1,500
Measuring Cups 100 4 pcs. 400
Measuring Spoon 50 6 pcs. 300
Rubber Scraper 200 2 pcs. 400
Sifter 50 2 pcs. 100
Oven 50,000 1 pc. 50,000
Gas Tank 2,000 2 pcs. 4,000
Refrigerator 15,000 1 pc. 15,000
Cake Freezer 20,000 1 pc. 20,000
Electric Mixer 2,000 2 pcs. 4,000
TOTAL P106,450

IX. FACTORS AFFECTING THE MARKET

There are certain factors affecting the market that might give
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rise to potential problems regarding the marketability of the product or service. Some of

these factors are competition, demand size, customer relationship, cost of materials,

and economic stability.

 Competition should not always be considered as discouraging factor because it is

always there. However, it will take time to educate the consumers before they

switch to another product or service. Lowering the price and improving the quality of

the product greatly help in getting customers.

 Demand size follows the growth of the number of customers. This is the result of

the increase in the number of cake needs in the target localities which influences on

the number of potential customers. Therefore, the more customers the better for the

proposed business in order to achieve its profitability in a shorter period.

 Cost of materials is another factor that will increase the company’s expenditures.

Primary materials like flour and eggs must be bought at wholesale to limit high

costs. It is best to have reputable suppliers to determine good quality materials at

affordable prices. This is also important to prevent the delay of production of cakes

due to shortage of raw materials. If the cost of raw materials increases, the

production cost will also increase.

 Economic stability in the target area should also be considered. It is necessary to

determine if the people in the target places can afford to buy or acquire the product

at least three times per year. If the economy is not stable and there is low demand
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for cakes, one solution is to lower at least 10% of the actual price to make it

affordable without sacrificing quality and taste.

 Strength of customer relationship is another factor that may affect the market.

Understanding the economic value of customer relationships will help the company

to find the optimal trade-off between providing value to customers and getting value

in return from them.

X. MARKETING PROGRAM

In layman’s own understanding, strategic plan is a set of

planned actions designed to provide a roadmap of success for any endeavor. No one

takes a dive in any business, without this piece of document as much as no one takes

the road without any definite direction.

A strategic plan cannot be implemented without a marketing program. This

program covers all activities pertaining to sales and promotion of the business. Up-

Side-Down Customized Cake Shop can be as good as it comes, but it can be better

depending on how it is going to use its resources and how it will form a strong

connection with its market.

The following strategies are intended to form a whole new appreciation of cakes

in Bacoor, Cavite and to build brand preference in the minds of prospective customers.

1. Installation of banners and tarpaulins on site to grab attention of passers-by

2. Distribution of leaflets containing information about the business

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3. Creation of Facebook fan page to build awareness and generate referrals and

sales

4. Distribution of free novelty items like mugs and calendars to customers during

Christmas

5. Free taste for customers who personally place orders in the shop

6. Offer frequent-buyer discount cards to regular customers

XI. FINANCIAL ASPECT

The financial aspect section of a business plan determines

whether or not the project is viable. This is where business entrepreneurs will look into

to determine how attractive the idea is and if it is worth their investment.

The following sections lay out the details of the financial plan for the next three

years of operation.

Financial Assumptions

1. The demand for each product is based on price.

2. 2% of the current year’s sales will be collected on the following year,

3. The inventory on hand for both supplies and raw materials are maintained at 1%

of current year’s production requirement.

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4. Some operating expenses increased by 10% to 20% as the level of production

increased.

5. The depreciable life of equipment ranges from 3 to 5 years.

6. Prepaid rent is P50,000.

Up-Side-Down Customized Cake Shop

Income Statement
for the 3-year ended December 31, 2018

Sales Revenue 2016 2017 2018

Cake Sales Revenue 8,253,000.00 15,518,550.00 25,567,650.00
Less Discount (2%) (165,060.00) (310,371.00) (511,353.00)
Total 8,087,940.00 15,208,179.00 25,056,297.00

Less: Expenses
Organization Cost 30,000.00 - -
Salaries 429,000.00 450,450.00 472,972.50
Benefits 38,214.00 39,910.80 41,331.60
Rent 600,000.00 660,000.00 726,000.00
Utilities 1,500,000.00 1,650,000.00 1,815,000.00
Transportation 150,000.00 180,000.00 216,000.00
Advertising 200,000.00 300,000.00 400,000.00
Repairs and Maintenance 60,000.00 66,000.00 72,600.00
Ingredients 4,126,500.00 7,759,275.00 12,783,825.00
Supplies and Overhead 808,794.00 1,520,817.90 2,505,629.70
Depreciation 23,083.33 23,083.33 23,083.33
Total Expenses 7,965,591.33 12,649,537.03 19,056,442.13
Net Income 122,348.67 2,558,641.97 5,999,854.87

Up-Side-Down Customized Cake Shop

Statement of Changes in Equity
for the 3-year ended December 31, 2018

2016 2017 2018

Capital Beginning - 622,348.67 3,180,990.63
Investment of Owner 500,000.00
Withdrawal by owner
Add Net Income 122,348.67 2,558,641.97 5,999,854.87
Capital End 622,348.67 3,180,990.63 9,180,845.50
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Up-Side-Down Customized Cake Shop
Statement of Financial Position
for the 3-year ended December 31, 2018

2016 2017 2018

ASSETS
CURRENT ASSETS
Cash in Bank 277,870.26 2,673,742.79 8,439,625.01
Accounts Receivables 161,758.80 304,163.58 501,125.94
Prepaid Rent 50,000.00 50,000.00 50,000.00
Raw Materials Inventory 41,265.00 77,592.75 127,838.25
Supplies Inventories 8,087.94 15,208.18 25,056.30
 
Total Current Assets 538,982.00 3,120,707.30 9,143,645.50

LONG TERM ASSETS

Equipment (Net) 83,366.67 60,283.33 37,200.00

Total Non Current Assets 83,366.67 60,283.33 37,200.00

TOTAL ASSETS 622,348.67 3,180,990.63 9,180,845.50

OWNER'S EQUITY
Owner's Capital 622,348.67 3,180,990.63 9,180,845.50
 
TOTAL LIABILITIES & EQUITY 622,348.67 3,180,990.63 9,180,845.50

Up-Side-Down Customized Cake Shop

Cash Flow Statement
for the 3-year ended December 31, 2018

2016 2017 2018

Cash Inflow from Operations
Collection from Customers 7,926,181.20 15,065,774.22 24,859,334.64

Cash Outflow from Operations

Cash Outflow from Operating Expenses (8,041,860.94) (12,669,901.69) (19,093,452.42)

Net Cash Inflow from Operations (115,679.74) 2,395,872.53 5,765,882.22

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Cash Outflow from Investing Activities

Cash Outflow from Purchase of Equipments (106,450.00) - -

Cash Inflow from Financing Activities

Bank Loan by owner
Owner's Withdrawal
Investment by Owner 500,000.00
Payment of Loan      
Net Cash Inflow from Financing Activities 500,000.00 - -

Net Cash Inflow 277,870.26 2,395,872.53 5,765,882.22

Add Prior Year's Cash Balance   277,870.26 2,673,742.79
Ending Cash Balance 277,870.26 2,673,742.79 8,439,625.01

Schedule 2
Cash Outflow from Operating Activities
Organization Cost 30,000.00 - -
Salaries 429,000.00 450,450.00 472,972.50
Benefits 38,214.00 39,910.80 41,331.60
Rent 650,000.00 660,000.00 726,000.00
Utilities 1,500,000.00 1,650,000.00 1,815,000.00
Transportation 150,000.00 180,000.00 216,000.00
Advertising 200,000.00 300,000.00 400,000.00
Repairs and Maintenance 60,000.00 66,000.00 72,600.00
Ingredients 4,167,765.00 7,795,602.75 12,834,070.50
Supplies and Overhead 816,881.94 1,527,938.14 2,515,477.82
Total Cash Outflow from Operating Activities 8,041,860.94 12,669,901.69 19,093,452.42

Schedule 1   2016 2017 2018

Types of Cake % Qty Price Amount Qty Price Amount Qty Price Amount
1. Blue Royal Cake 10% 1,863 3613 5953
500.00 931,500.00 500.00 1,806,500.00 500.00 2,976,500.00
2. Twinkle Cake 12% 2,235 4336 7144
400.00 894,000.00 400.00 1,734,400.00 400.00 2,857,600.00
3. Flappy Cake 13% 2,608 4697 7739
300.00 782,400.00 300.00 1,409,100.00 300.00 2,321,700.00
4. Web Cake 12% 2,235 4336 7144
400.00 894,000.00 400.00 1,734,400.00 400.00 2,857,600.00
5. Disney Princess 6% 1,118 2168 3572
700.00 782,600.00 700.00 1,517,600.00 700.00 2,500,400.00
6. Golden Treasure 7% 1,304 2529 4167
650.00 847,600.00 650.00 1,643,850.00 650.00 2,708,550.00
7. Cutie Patootie 12% 2,422 4336 7144
350.00 847,700.00 350.00 1,517,600.00 350.00 2,500,400.00
8. Pillow Castle 13% 2,608 4697 7739
300.00 782,400.00 300.00 1,409,100.00 300.00 2,321,700.00
9. Un Compleano 11% 2,235 3975 6548
400.00 894,000.00 400.00 1,590,000.00 400.00 2,619,200.00
10. Couple ‘til the 4% 746 1445 2380
end 800.00 596,800.00 800.00 1,156,000.00 800.00 1,904,000.00
TOTAL      
8,253,000.00 15,518,550.0 25,567,650.0
19,374 36,132 0 59,530   0
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Schedule 2
Cash Outflow from Operating Activities

Organization Cost 30,000.00 - -

Salaries 429,000.00 450,450.00 472,972.50

Benefits 38,214.00 39,910.80 41,331.60

Rent 650,000.00 660,000.00 726,000.00

Utilities 1,500,000.00 1,650,000.00 1,815,000.00

Transportation 150,000.00 180,000.00 216,000.00

Advertising 200,000.00 300,000.00 400,000.00

Repairs and Maintenance 60,000.00 66,000.00 72,600.00

Ingredients 4,167,765.00 7,795,602.75 12,834,070.50

Supplies and Overhead 816,881.94 1,527,938.14 2,515,477.82

8,041,860.9 12,669,901.6 19,093,452.4
Total Cash Outflow from Operating Activities 4 9 2

Schedule 3 Depreciation Expense

Description Total Price Life Depreciation
Cake Pans (Round & Square) 4,800.00 3 1,600.00
Rolling Pins 1,000.00 3 333.33
Spatula 400.00 3 133.33
Flour Duster 250.00 3 83.33
Pointed Tip 1,000.00 3 333.33
Petal Pad 800.00 3 266.67
Piping Bag 1,000.00 3 333.33
Cutters & Embossers 1,500.00 3 500.00
Cake Stand 1,500.00 3 500.00
Measuring Cups 400.00 3 133.33
Measuring Spoon 300.00 3 100.00
Rubber Scraper 400.00 3 133.33
Sifter 100.00 3 33.33
Oven 50,000.00 5 10,000.00
Gas Tank 4,000.00 5 800.00
Refrigerator 15,000.00 5 3,000.00
Cake Freezer 20,000.00 5 4,000.00
Electric Mixer 4,000.00 5 800.00
TOTAL 106,450.00   23,083.33