In the patisserie where I worked before, we used to display whole cakes for a couple of days . If we don't sell them we then slice them up. We also have slices in clear plastic shells for clients who are in a rush. We use a clear acetate ( the ones you use to line ring molds with) to cover the cut side of the cake. It's like the parchment method too that was mentioned here. We also made sure to put a code underneath the cake to remind us when it was made. We keep the sliced ones for up to three days (not more). After that I give them to the cashier who's kids enjoy gulfing them up!
Doug...thanks sooo much for all of the links! I really appreciate you looking all of that up for me!
Quadcrew - I hadn't thought of the tax write off aspect, you're right though..thanks for bringing that up. 
didi5 - great info! That's exactly what I needed to know...THANKS!! 
Jenn-
I really like Doug's idea of serving the cake/pie á la mode, especially since you are going to have lots of other little eaty things there to choose from...one-stop shopping-- freezer cake/pie and a quart of gourmet ice cream
Right now on overstock they have really great (heavy-duty large capacity) ice cream makers for $199. My grandmother has one of these and uses it like crazy. She bought hers about 5 years ago and paid around $900 for it. She makes ice cream for her whole neighborhood in their little remote town of 250 people. She is their ice cream shop, lol. Even buying it at that price, it has paid for itself 100's of times over.
Also, just wanted to share that this recipe--Peach Ice Cream Submitted by: Chris-- from allrecipes is really versatile, and tastes out-of-this-world! You can use fresh or frozen or over-ripe fruit for it (stock up really cheaply at the farmer's market right before they close--they don't want to transport all of that almost-too-old fruit back with them, so you can make really great deals--and it is better for making ice cream than regular fruit. Just make sure if you add 'chunks' of fruit at the end, that they are of course not the almost-too-ripe variety). Also, you can use egg substitute (or pasturized eggs) instead of real eggs. And, if you want to offer even more variety, you can make sugar-free versions with Splenda. I've tried it all ways, and it really tastes 'gourmet' either way.
It lasts for a really long time in the deep freezer if you package it well (in ice cream quarts, then put those inside of tupperwear freezer containers--my Gma does it this way and we eat it all the way to the next summer. Just let it sit for 10-20 minutes outside of the freezer before opening or serving).
It is really cheap to make it compared to the prices you pay for 'gourmet' ice cream. I think my Gma said it averages about $0.75 to $1.00 for a pint all inclusive. In AL I would assume it would be even cheaper since her fruit is quite expensive based on her location, and she doesn't buy her ingredients wholesale. It is so versatile you can add any type of fruit to it. You can also add candy pieces, cookies, etc but then you'll need to play with the sugar content a little bit. HTH if you decide to offer ice cream as well.
Cande - thanks so much for your suggestions...they sound wonderful. I am definitely toying around with the idea of offering ice cream, as well...especially with my cakes/pies by the slice. And if I offer pints for sale, well - let's just say it's one more thing to bring people through the door...lol. We have a farmer's market once a week downtown throughout late spring & summer...within walking distance of the shop, actually, so that would be doable. And since I'll be offering a small selection of Splenda pies and cakes, I'll need to do the same with the ice cream. It might even be something I could hire my MIL & FIL to do...they make great homemade ice cream! 
Jenn, I just have to tell you I've been reading through all these posts and i am so excited for you! You have so many great ideas - you'll do great! I wish you luck - when do you open?
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