Preheat your oven and prepare 4-inch pans, 6-inch pans, ramekins, or a quarter-sheet pan with parchment paper.

Combine the dry ingredients and wet ingredients using a two-bowl method or reverse creaming method to ensure a moist crumb.

Pour the batter into your chosen pans and bake until a toothpick inserted comes out clean.

Allow the cakes to cool, then wrap and freeze the layers to prevent crumbling during assembly.

If using a sheet cake, cut out small rounds using 2 to 3-inch cookie cutters.

Level the frozen cake layers with a serrated knife.

Stack the layers with frosting, apply a crumb coat, and chill.

Decorate the mini cakes using piping tips, fresh berries, or edible flowers.