how do I price my cakes without underselling myself? busy all week, basically breaking even

Gurpreet, this is the most common failure mode we see and it's almost never a baking problem.

A structure that works: start from true cost per unit - ingredients at actual purchase price, packaging, energy, delivery, and wastage. Wastage is the line everyone omits and for custom work it is not small. Then add your labour at a real hourly rate. THEN apply margin on that whole total, not on ingredients alone. "Ingredient cost times a multiple" is where most home bakeries quietly lose money because it silently values your time at zero.

On moving existing customers, Meera's approach is the right one. Don't renegotiate old prices - retire the old product. New sizes, new finishes, new price list. Customers who valued you will move. The ones who leave over a correctly priced cake were costing you money to keep.

This is exactly why pricing and costing is a taught module in our programme rather than something we assume people pick up. Being an excellent baker and being unprofitable are entirely compatible... and it's solved with a spreadsheet, not with more skill in the kitchen.