Each mini cake serves 1.
Bake you favorite cake recipe or mix in pan. Cool completely on grid. Cut cake into circles using knife and largest round Cut-Out as a guide; also cut small squares using ruler and knife. Position cakes on cooling grid over parchment-lined drip pan. Microwave White Decorator Icing on DEFROST 1 minute; stir; if necessary, repeat microwaving 10 seconds and stirring until of pouring consistency. (You can also use quick-pour fondant recipe.) Tint rose or ivory. Pour icing over cakes to cover; let set. Repeat.
Flatten baking cups with hands and position 1 mini cake on each. Tint buttercream icing rose or ivory. Decorate cakes with tip 3 lines and dots. Add tip 18 rosette on each cake top; position berries and mint leaves.
Arrange decorated mini cakes on cupcake stand.