I think you over did it just a tad.
In my opinion the dish would look more elegant and organized if you took away the flowers , the butterfly , and the leaves.
Just left the cake in the center the way it is , with the fruit , the sauce , and maybe a chocolate round or cookie where the butterfly is.
My filosophy when plating: If its useless , cant be eaten , or elivate the dish , get rid of it.
the butterfly and flowers etc.... are pretty but they dont elivate the dish , you focus entirely on them ( in my opinion ) and pay less attention to whats actually meant to be eaten. Aside from that they dont elivate your dish in flavor (considering you probably wont take a spoonful of that butterfly to eat with the cake ). If it was for a birthday party i wouldnt see a problem with it , now for a dessert in a restaurant i dont see it clicking in my head , especially with the decorations being a little all over the place.
Aside from these few opinions the cake looks lovely.
I once heard a quote relating to pie , but ill use it relating it to cake...
" A good cake , is like a beautiful woman , it doesnt need alot of makeup "
Now if i had to grade it......
0 being awful and 10 being excellent , i would give it a 6 or 7/10 ( judging solely on presentation since i cant taste the dish , but i sure want to).
Well in my country our currency in different , here that dessert could easily be sold for R$24.00 to R$26.00
In the U.S depending on location , and restaurant i would say $12.00 to $18.00
Havent been to the U.S. in awhile so take the pricing with a grain of salt.