First things first: the cake itself! The quality and availability of ingredients used to make your cake will affect the price. For example, vanilla beans cost more than pure vanilla extract, which costs more than artificial vanilla flavoring. In general, organic ingredients will cost more than conventional ones, and in-season ingredients are less expensive than out-of-season (fresh strawberries will cost less in June than in January).

Most bakers have a standard menu of cakes and fillings that they offer, with per slice prices based on ingredients and techniques. If you want something custom (maybe your grandma's famous fudge cake recipe?) or something that accommodates dietary restrictions (say, gluten-free cake with dairy-free filling), that will generally add to your per slice price, anywhere from $1.00 to $5.00 more per slice. Because it's unfamiliar to the baker, it may require that they source special ingredients they don't normally use, and it may also require them to do one or more test runs, which equals more time and more ingredients.

And then of course the quantity of cake adds to the total cost. Most bakers price cakes on a per slice basis (with some having minimum requirements), so naturally a cake for 50 guests will cost less than a cake for 250.

The baker (sometimes called a cake designer or pastry chef depending on their preference and experience) that you hire will play into the final cost of your wedding cake. As with any vendor, the more experienced, skilled, and in-demand they are, the more they can charge for their work.

Bakers also have overhead expenses that get factored into their rates: rent and utilities (retail space or work space), transportation costs (to and from the venue), and equipment (baking pans, stand mixers, parchment paper, etc.), to name just a few. And as you would expect, their costs depend on location - the mark-up will be higher in a city with higher overhead (New York City is more expensive than in Nashville, so hiring a baker there is likely to cost you more).

Do you want a multi-tiered show-stopping wedding cake? Or maybe just something small and lovely for cutting? The style and design of your cake will play a large role in its final cost. Cakes that require more time and skill to decorate and assemble will cost more than simpler ones. For example, fewer tiers cost less because they require less assembly, and are easier to transport than taller cakes. A round cake with a rustic buttercream finish requires less time and skill to complete than a square cake with perfect rolled fondant corners. To better understand how a cake's style and design contributes to its final cost, we've asked Jasmine from Jasmine Rae Bakery to share some of her gorgeous cakes. Keep in mind that the prices listed are for a San Francisco-based bakery.

$9 per Serving | Scantily-clad buttercream cake with fresh flowers.

Credits: Jasmine Rae Bakery, Christina McNeill, Celeste Green | Snippet & Ink

$13 per Serving | Fondant torn paper finish with torn paper flowers.

$15 per Serving | Rice paper blossom, square-tiered tower.

It's always helpful to know which factors to keep in mind, but the right baker will be able to bring your vision to life in a way that fits your budget. They may even recommend a surprising style or feature you've never seen or considered before! By keeping your preferences flexible and your budget in line, you'll be pleasantly surprised to see (and taste!) the final product!

Looking for more budget tips? Learn about the cost of a wedding bouquet in our previous Budget Breakdown!