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.