I'm still working out the mathematics of pricing my cakes. And giving people great discounts by accident. I want to ensure I'm being accurate when I give prices, but I'm a new business and don't want to be too steep either.

I have a request to do 2 1/2 slab cakes, to feed about 70-80 people (they'll have other desserts too). The first cake is a frozen buttercream transfer, and the 2nd is all buttercream, but more novelty shapes added.

What would I charge?

People are going to have a hard time telling you exactly what to charge because it varies so much regionally, but here is an article that might give you more insight:

Pricing Article

thanks for that. I think I've narrowed it down. I have to purchase that cake boss program and make it simpler for myself! lol