When doing high quality home baking, it is nearly impossible to command the price we deserve.
It is so true, and for exactly the reasons you give—plus many “high class” bakeries mix in shortening and use cake mixes, even. The “big one” here in Charlotte uses a mix for her most popular cake ($50 Chocolate truffle cake - chocolate cake/chocolate ganache) and uses 1/2 shortening in many frostings, neither of which I’d ever do.
For the same cake, made our way, I’d have to charge $125. So when people ask me if I sell cakes and for how much, I answer the same as when they’d asked me if I sell my knitting—“If I gave you a price, you would laugh me out of the county,” and leave it at that!!!