Banish the Styrofoam cake glopped with super-sweet icing and go for the ganache. Or the cherry cheesecake. Or the triple-chocolate decadence with coconut icing. You're only limited by your imagination. Expensive ingredients, labor, and assembly costs both at the bakery and on site affect the price.
Some bakeries save money by using cake mixes and other less-expensive ingredients.
A baker who specializes in wedding cakes may factor in costs for everything from exotic spices to gold leaf - plus you're paying for her reputation. A paper-thin slice may work if your wedding menu includes another dessert. If you're serving your cake as the dessert, you'll need a more substantial slice. Plan on one slice for every guest, even though some guests will turn it down. Most hotels and caterers remove the cake from view to cut and serve it anyway.