Herb Infused Spring Birthday Cakes

Start by preheating the oven to 350F. Line miniature cake pans with parchment paper cut to fit inside the pan; spray the interior with baking spray. Repeat with other pans if you have them; if not, re-use the pan to bake multiple layers.

Alternatively, prepare a rimmed baking sheet: line with parchment paper and lightly spray with baking spray. When the cake is done, cut out the individual mini cakes by using the 6" pan to outline the shape on the cake.

Mix the lemon cake batter (or use your favorite cake recipe). Mince about 1/4 cup of your favorite herbs to add to the cake batter, mix in until blended. Pour the batter into prepared cake pans, filling them just under half way down the pan (about 130 grams if you use a scale to measure).

Bake for 15 to 17 minutes; test doneness with a toothpick. Remove from oven and let cool for 10 minutes in pan. Remove cake and place on wire rack to cool. Repeat baking step with the remaining batter; you should have enough to make a total of 6 mini cakes. After all the layers have cooled, remove any domes on cakes with a knife to make the top level and flat.

Place the heavy cream, sugar, and vanilla in the bowl of a stand mixer fitted with the balloon whisk. Turn to medium high and whip the cream until soft peaks form, about 10 minutes. Mix the whip cream frosting until it is stiff enough to spread.

To create pink colored frosting, add 2-3 drops of red food coloring to about 2 cups of whipped cream. Mix well with a spoon until color is uniform throughout.

To create peach colored frosting, add 6 drops of red and 8 drops of yellow food coloring to about 2 cups of whipped cream. Mix well with a spoon until color is uniform throughout.