Cake pricing is hard—I know it because I’ve been there, done that. In this video, I break down why so many home bakers struggle to charge what their cakes are worth, and what you need to fix so pricing stops feeling like an emotional rollercoaster. The first issue is simply not doing it the right way: leaving out key factors, cutting your costs, or reducing your labour just to “please the market.” When you do that, you run at a loss, and pricing will always feel confusing and painful. Next, I talk about marketing to the wrong audience. You can be showing up consistently, but if you’re trying to sell high-end cakes to people who can’t afford them, you’ll keep hearing “why is it so expensive?” and you’ll keep getting ghosted. I also address copying other bakers blindly—research is fine, but your costs, sourcing, and business model are different, so your pricing must be based on your own numbers. Finally, I cover presentation/positioning and confidence: if your brand, photos, and designs don’t communicate value, and you’re not confident saying your price, customers will question it—and you’ll keep second-guessing yourself.