Price one real cake. Find the gap.
You already suspect you're undercharging. This shows you what one cake actually costs once ingredients, labour, overheads and profit are included — then compares that number with what you've been charging.
You can be fully booked and still have very little left.
Orders coming in tell you there is demand. They do not tell you whether the price attached to those orders properly covers the work and the business behind them.
I know I'm probably undercharging. I just don't know what the right number is.
"I normally charge about…"
Look at another baker. Remember what you charged last time. Pick a number that feels safe enough to send.
Know what the cake actually costs.
Ingredients + materials + labour + overheads + profit. Now the price has a reason behind it.
One cake, one step at a time.
Choose a normal cake you sell regularly and use the same order throughout the whole challenge.
Cost What's In It
Ingredients, fillings, boards, boxes, dowels, colours, packaging and the little things that quietly add up.
Pay Yourself for Every Hour
Messages, shopping, preparation, baking, decorating, cleaning, packaging and handover.
Add the Business Costs
Power, software, insurance, accounting, equipment and the other overheads sitting behind every order.
Add Profit Properly
Labour pays you for doing the work. Profit is what remains for owning and building the business.
Find Your Real Price and the Gap
Compare the calculated selling price with what you've actually been charging.
No spreadsheet marathon required.
You are not repricing your whole business tonight. You are getting one real cake through the process properly.
A small gap repeated across orders stops being small.
This is the illustrative example used inside the challenge.
You're already taking orders. You need the numbers underneath them to make sense.
I spent 17 years on the other side of the cake bench.
I'm Clare McRae. I built Miss Naked Cakes from my home kitchen into a commercial cake business in a 500sqm warehouse with an amazing team, a drive-thru, a wholesale division… you name it. I ran it for 17 years before selling it to my manager in November 2025.
One thing I learnt in business is that a talented cake decorator can be busy, bringing in revenue and working huge hours — while still having very little money left at the end of the day.
The Price It Right Challenge
A few quick questions.
How long will this take?
There are five short lessons. Each lesson is around ten minutes, plus the time needed to enter your own cake numbers.
Which cake should I use?
Choose something you sell regularly. Not your smallest cupcake order and not the seven-tier wedding cake that nearly ended your will to live. A normal middle-of-the-road cake is ideal.
Do I need perfect records before I start?
No. Use the best numbers you have now and tighten them later.
Is this a subscription?
No. The Price It Right Challenge is a one-time payment of $27 USD.
What happens after I purchase?
Your payment is processed securely and your course access is created automatically. Check the email address used at checkout.
Do you guarantee I'll make more profit?
No. The challenge teaches a clear pricing method. Your actual business results depend on your costs, market, pricing decisions, customers and implementation.
What is the refund policy?
Because this is a digital product and access is provided after purchase, change-of-mind refunds are not ordinarily offered. This does not affect rights available under applicable consumer law.
Pick one cake. Get the number.
Start with one real order, work through the five lessons and see what is actually happening underneath your pricing.
Start the challenge for $27 →