I must say that cake flour makes a lot of difference!
In the past I used AP flour, my cakes tasted good, everyone liked, but when I used cake flour for the first time I was in love with it!
Where I live cake flour is an expensive product but since I tried the first time and the result was stunning, I just use CF as I think it makes a better product. My clients deserve to have a good product, they are paying for it.
Of course one must do their account for their cake price to make it cover all the expensive products, work and time.
I also had a client asking for no gelatin. It didn't end up nice... He asked straight away for a cake with no fondant, but with marzipan. I do not use marzipan to cover my cakes...And this information is listed on my website, where it says my fondant ingrendients (people in Finland always ask if there are nuts in it, cause they have a lot of allergies, so I got tired of replying everytime, so just wrote the fondant's ingredients list there!) I assume he read all of it, what in fact is really good!
I told him I don't work with Marzipan and unfortunately my fondant has gelatin, and there is no way to make my fondant without gelatin.
He replied saying that this was really bad, he was expecting that I could do it, because I'm a cake designer and so I should make the cake as the client wants... So, at the end of the story, one more thing to don't ask/say to a baker