I worked for a cake maker in San Francisco and he generally charged $100 just for the bottom round (10" - 12"), plain with buttercream or ganache. An additional tier would be about $50 - $80 depending on how many slices. Artwork went for about $20 - $50 per tier depending on how complicated. We would probably charge about $250 for the one on the left, $330 for the one on the right. One made with fondant would cost $3 more per slice since the cake needs to be more dense to hold the weight and there's a resting/curing time required to make the fondant icing since it was made from scratch. If you ever see a cake maker charging less for fondant they're most likely using instant fondant which doesn't taste as good.