I'm in Australia. I have a two-tier (haha) pricing system)
Part A: Price per serving (not per tier). This is for the basic cake, filling, ganache and fondant, ribbon, fondant-covered board and simple piping.
Part B: Then I add on any other 'decorative effects' on a price-per-item basis. If you want a cascade of sugar flowers, gold leaf, piping your bridal lace over a whole tier and ruffles...you are going to be paying a cakeload.
This is the sort of thing you...