I keep mine the same.
Why would you reduce it?
Same price.
I still have to grease/wash 2 cakes pans for every cake tier. Kitchen staff gets paid the same. I don't pay them less if they wash more pans.
More cake batter takes the same number of eggs. I don't use fewer eggs with larger cakes.
With larger cakes, you're probably using more dowels in each of the larger cakes so that's INCREASED cost, not lower cost.
Van takes the same amount of gas to deliver the cake, no matter if there is cake for 50 or cake for 250 in the back of it.
Why would it be cheaper???? 
(And the smallest cake I make serves 35. I don't turn my oven on for just a 6" cake.)
Goodness no, I don't reduce my prices for bigger cakes.
And I've noticed that the clothing stores generally charge me more for my Petite clothing than regular sizes . . . They don't use as much fabric, so maybe I should ask for a price break . . .
And I always get snagged by the small print that says "Plus sizes $2 more"! I dont' get a price break for buying a bigger pair of pants! 
I do, My price breaks are at 101, 151, & 201 It is .50 a serving at each increment. I do this because I prefer doing larger cakes, small cakes aren't always less work, and I want to make more If I am putting less cake in the oven. If I can put 6 cakes in my oven at the same time then it is costing me less time to deal with those cakes thus the cost of time is cut.
Thanks for sharing everyone. I am in agreement that cake is cake no matter the size...if anything, you are using MORE to make a bigger cake.
I asked my DS, just out of curiosity, and she said "sure you should decrease....go into any [food] store and you see that they more you buy, the lower the unit price."
I have nothing to say about that.
cakesdivine - thank you for sharing your reasoning. May I ask at what levels you change the price?
Thanks for sharing everyone. I am in agreement that cake is cake no matter the size...if anything, you are using MORE to make a bigger cake.
I asked my DS, just out of curiosity, and she said "sure you should decrease....go into any [food] store and you see that they more you buy, the lower the unit price."
I have nothing to say about that.
cakesdivine - thank you for sharing your reasoning. May I ask at what levels you change the price?
Thanks for sharing everyone. I am in agreement that cake is cake no matter the size...if anything, you are using MORE to make a bigger cake.
I asked my DS, just out of curiosity, and she said "sure you should decrease....go into any [food] store and you see that they more you buy, the lower the unit price."
I have nothing to say about that.
cakesdivine - thank you for sharing your reasoning. May I ask at what levels you change the price?
Thanks for sharing everyone. I am in agreement that cake is cake no matter the size...if anything, you are using MORE to make a bigger cake.
I asked my DS, just out of curiosity, and she said "sure you should decrease....go into any [food] store and you see that they more you buy, the lower the unit price."
I have nothing to say about that.
cakesdivine - thank you for sharing your reasoning. May I ask at what levels you change the price?
I asked my DS, just out of curiosity, and she said "sure you should decrease....go into any [food] store and you see that they more you buy, the lower the unit price."
Hubby and I were talking about this the other day on the subject of cookies. In a manufacturing environment, the expense is in the setup of the machinery. Once the machine is set up, the product is spit out in multiple units per second.
We dont' work in an industry like that. We still have to scoop out the cookie dough one scoop at a time. We still have to ice and decorate them one at a time. When making cake batter, I still have to break each and every egg.
If I were a high productivity environment where I churned out 13 cakes every 5 minutes off of an assembly line baking setup, then it would make sense to discount larger cakes. If I had a machine that I dumped the dough into and it spit out pre-formed cookie dough balls that fed right into the oven, then it would make sense.
Comparing your/our small kitchens to high productivity of Oreos is just a little like comparing apples and kumquats.
The only stuation where that thought process works is in wholesale production. It doesn't cost you any less to produce the larger cake per serving so why the hell should you decrease it. It's just bad business. You aren't a big factory where it costs you less to sell in large quantities because you don't have to individually package the smaller amounts. You will drive yourself nutty with so many differentprice points.
In this instance, you should be charging MORE for more tiers (one more cake to handle, more surface to ice & decorate, etc.)
Example: 18x14x8 (3 tiers) serves more than
16 x 12 x 8 x 6 (4 tiers)
What bride wouldn't rather have a nice 4-tier cake for less money than the 3-tier cake that serves a little bit more, and why would I want to make the 4-tier cake for less than the 3-tier example?
Yes, it's a rare example, but it makes more sense to me to charge more per serving for a 4 tier than a 3 tier (at least in this example). You could consider having one per serving rate for 2 tier, another per serving rate for 3 tier, and so on.
In this instance, you should be charging MORE for more tiers (one more cake to handle, more surface to ice & decorate, etc.)
Example: 18x14x8 (3 tiers) serves more than
16 x 12 x 8 x 6 (4 tiers)
What bride wouldn't rather have a nice 4-tier cake for less money than the 3-tier cake that serves a little bit more, and why would I want to make the 4-tier cake for less than the 3-tier example?
Yes, it's a rare example, but it makes more sense to me to charge more per serving for a 4 tier than a 3 tier (at least in this example). You could consider having one per serving rate for 2 tier, another per serving rate for 3 tier, and so on.
In this instance, you should be charging MORE for more tiers (one more cake to handle, more surface to ice & decorate, etc.)
Example: 18x14x8 (3 tiers) serves more than
16 x 12 x 8 x 6 (4 tiers)
What bride wouldn't rather have a nice 4-tier cake for less money than the 3-tier cake that serves a little bit more, and why would I want to make the 4-tier cake for less than the 3-tier example?
Yes, it's a rare example, but it makes more sense to me to charge more per serving for a 4 tier than a 3 tier (at least in this example). You could consider having one per serving rate for 2 tier, another per serving rate for 3 tier, and so on.
In this instance, you should be charging MORE for more tiers (one more cake to handle, more surface to ice & decorate, etc.)
Example: 18x14x8 (3 tiers) serves more than
16 x 12 x 8 x 6 (4 tiers)
What bride wouldn't rather have a nice 4-tier cake for less money than the 3-tier cake that serves a little bit more, and why would I want to make the 4-tier cake for less than the 3-tier example?
Yes, it's a rare example, but it makes more sense to me to charge more per serving for a 4 tier than a 3 tier (at least in this example). You could consider having one per serving rate for 2 tier, another per serving rate for 3 tier, and so on.
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