If a cake is priced by the pound (eg. 7"=2lbs; 9"=3lbs) are they talking about the finished price (without frosting) or the weight of the batter?

Apart from pricing by the pound, what's a better way to price cakes? Size of pan? No of servings?


Thanks

This might help:

http://forum.cakecentral.com/cake-decorating-ftopict-204301-.html