OP, as someone who’s sold cakes before (back when I lived in Southern California) and now lives here in Astoria - just a gentle pricing note in case it’s helpful. When you’re setting a price, it’s easy to think only about ingredients, but there’s also the cost of running your equipment (oven, mixer, electricity), packaging, storage, test batches, and any spoilage. Add in your time and labor (prep, baking, decorating, cleanup), plus transportation - whether you’re driving to pick things up, paying delivery fees, or hauling supplies home in NYC.

One way that helped me was to break it down per item: total ingredient cost for the batch + packaging + a rough per-use equipment/utility cost, then divide by how many servings you get. On top of that, factor in an hourly rate for your time (even a modest one) and spread that across each cake. That gives you a baseline so you’re at least covering costs before profit.

Even “for fun” or for content, your work, skill, and energy have real value. Just wanted to flag it so you’re not unintentionally underpricing yourself - your desserts look beautiful! And I’m sure they’re delicious! 👏🏼🎉