Is this worth $175?

Every now and then someone balks at my pricing which makes me second guess myself. It’s a 9” 3 layer cake and I live in a midwestern metro area.

Apple spice cupcakes with salted caramel frosting

https://sallysbakingaddiction.com/apple-spice-cupcakes-with-salted-caramel-frosting/#tasty-recipes-77133 This recipe has the best frosting ever!

Tried making a cake for my baby’s 1st birthday - didn’t turn out well so I made these silly cake pops. I’ll make another cake but didn’t want anything to go to waste 💕

Loaf cake and some lard biscuits

Felt snacky. Made a dairy-free loaf cake, and some lard biscuits, also dairy-free!

Pancakes cake😊

Had some fruit to use up. Banana bread, and Pear pastries.

When your 3y requests a “rainbow monster” birthday cake. I said I GOT THIS 😂

Tried making Cream Puffs for first time- not too shabby!

Made using the recipe from Dungeons and Dragons cookbook, Heroes’ Feast. Super simple and super delicious.

My first attempt at an inside pattern in this birthday cake for a Canadian friend

How much would you pay for these cake push pops located in the Bay Area? (More in comments)

How much is this worth?

Wedding cake I made for friends. It was a gift but if I were to charge for something similar, I don’t know what would be fair. I see such a range for wedding cakes I’m not sure how people price them. The bottom layer is a 12” dummy cake with black fondant and a black fondant onlay painted with purple edible glitter mixed in piping gel. The other 2 layers are 8” and 5”. The cake is vanilla, with chocolate-hazelnut italian meringue buttercream and crispy praline feuilletine (the taste reminded me of a Ferrero Rocher, but better) It’s covered in black cacao butter velvet spray, edible lace and edible print, with gum paste roses. The frame around the print is also edible lace with edible glitter. I ordered the topper on Etsy. I made everything from scratch and used high end ingredients. It’s all butter, 75% and 45% Cacao Barry chocolate, homemade praliné. I used melted chocolate and natural hazelnut butter in the imb with a pinch of salt. The taste and silkiness was amazing. I also made 2 sheet cakes, to precut and serve quickly. One was the same vanilla/chocolate-hazelnut-feuilletine. The other was vanilla, caramel imb and layers of caramelised apples (the groom loves my caramel recipe, the bride wanted choco-hazelnut). All this was for 50 people, but I realized I made enough for about 70, maybe 80. I also made the cake stand. I worked on everything (testing recipes for the lace, searching for the topper, trying different styles of finish on the flowers and lace, etc) for 3 weeks. The cake itself was about 3 full days total. I don’t know if that influences pricing since the testing part was from doing things for the first time and is kind of “my problem”.