Let cool on a wire rack 10 minutes (meanwhile whip heavy cream. Alternately you can let them cool just a few minutes and serve really warm dusted with powdered sugar and omitting the whipped cream).
Run a knife around edge to ensure they are loosened then invert cakes onto individual dessert plates.
For the toppings: In a medium mixing bowl using an electric hand mixer set on high speed whip heavy cream until soft peaks form.
Stir in powdered sugar then whip until stiff peaks form. Transfer mixture to a piping bag fitted with a large star tip.
Pipe whipped cream over cakes, top with berries and garnish with mint.
Recipe source: adapted from Land O Lakes
Notes
*Now at this point be sure you have all remaining cake ingredients ready to add because if you add the flour and let it sit very long the mixture will thicken and clump and it just won’t mix together as well).
