I used to, but it was a lot to keep up with. Now I have one set price and serving size. I charge a per serving price, and then charge based on the number of hours of “art time” I will have in the cake. I do charge extra for fondant also. I think my customers (at least) like a simpler price structure.
Jenniffer White, Cup a Dee Cakes - http://cupadeecakes.blogspot.com
