what is the general concensus of the chart you use for serving sizes?
Does this pricing seem reasonable per serving:
BC=3.25
BC with Fondant accents = 3.75
Fondant covered = 4.00
MMF covered = 4.75

This is the chart most folks use for everything:

http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm

Your prices look like they fall in the average range, I'm just a little confused why MMF is .75 per serving more than "fondant"?

mostly because I have to make it and I find it more difficult to cover a cake in.

Honestly I would charge more for regular fondant because its so expensive. MMF is super cheap to make. A double batch for me is no more than $6.00. Of course if you factor your time I guess...

I dont ever recommend to customers fondant on top of buttercream because I HATE the way it looks. But if I do that I charge $4/serving. 3.50 for buttercream, 4.50 for fondant. Those are my starting prices for basic cake flavors. Gourmet flavors are more and I charge for all gumpaste work, if there is lots of detail, and a little more for topsy turvey or mad hatter and carved cakes.

Thanks, that helps.