I am in the Houston, Tx area. I was wondering if some people experienced with cake pricing could look at my pricing list and give me some feedback on areas that don't look right. Thank you all!

@crazyducky, I think your pricing is good. I am in Austin, and I found that most bakeries in my area charged between $2.00-$3.00 a serving for butter cream cakes, and $3.00-$4.00 for "simple" fondant cakes.

Your 6" diameter cake serves the same 12 people when cut 1x2x4 and 1.5x2x4 which isn't possible. You might want to recheck all sizes with Metria's volume cake calculator by entering your portions:
http://shinymetalobjects.net/cake/calculator/cakulator.cgi?.defaults=Reset&option=3&option=Select+Cakulator&servingSize=Continue&serving_width=1.5&serving_length=2&serving_height=4&.cgifields=group_sheet&.cgifields=group_square&.cgifields=group_round
Your 12 cu. in. portions actually serve:
6" = 9.42
8" = 16.75
10" = 26.17
12" = 37.68
14" = 51.29
16" = 66.99

Also, you've copied the Wilton servings incorrectly... it should read:
10" = 38
12" = 56
14" = 78
16" = 100

You have Half Sheet listed as 11x15... it should be 12x18 (11x15 is 1/3 sheet).
Again, recheck all serving sizes... your larger serving portions (if double layer, 4" tall) should read:
9x13 = 39
11x15 = 55
12x18 = 72
18x24 = 144

And, your 1x2x4 (8 cu. in.) serving size 12x18 serves 108 so when you double the size to 18x24 the servings also double to 216.

Reposted (hopefully) without ad through the page...

Your 6" diameter cake serves the same 12 people when cut 1x2x4 and 1.5x2x4 which isn't possible. You might want to recheck all sizes with Metria's volume cake calculator by entering your portions:
http://shinymetalobjects.net/cake/calculator/cakulator.cgi?.defaults=Reset&option=3&option=Select+Cakulator&servingSize=Continue&serving_width=1.5&serving_length=2&serving_height=4&.cgifields=group_sheet&.cgifields=group_square&.cgifields=group_round
Your 12 cu. in. portions actually serve:
6" = 9.42
8" = 16.75
10" = 26.17
12" = 37.68
14" = 51.29
16" = 66.99

Also, you've copied the Wilton servings incorrectly... it should read:
10" = 38
12" = 56
14" = 78
16" = 100

You have Half Sheet listed as 11x15... it should be 12x18 (11x15 is 1/3 sheet).
Again, recheck all serving sizes... your larger serving portions (if double layer, 4" tall) should read:
9x13 = 39
11x15 = 55
12x18 = 72
18x24 = 144

And, your 1x2x4 (8 cu. in.) serving size 12x18 serves 108 so when you double the size to 18x24 the servings also double to 216.

I recommend using flat prices for single tier cakes and giving a range of servings, since people who are looking to buy these simpler cakes may not be used to a per-serving price.

Thank you CWR42 for you opinions!

I thought about doing that for the single tier cakes. Do you have any examples of how you did it? The customers wont see that I calculated the prices by per serving so when I show them a price sheet I was thinking of just showing them what the single tier cakes cost with buttercream only per serving prices (so it will look like a flat fee), and then giving a optional list like if they want fondant covered add $20.00 and so on. Because when you look at it now I feel like charging $230 something dollars for a 16" round fondant covered single tier will look ridiculous to people. But if I start it at the buttercream pricing of $134 and then they have options to add fondant at a flat fee that looks way more appealing and I think is more fair.

I just used the pricing formula of ingredient cost + labor cost + per-order overhead + profit margin and came up with a flat price for each size in basic BC only. This formula will result in smaller cakes costing more per serving because of the fixed overhead component. We charge extra for premium fillings (mostly fruit), fondant, and any premium decorations (a border, writing, and BC flowers or balloons are included).