• Turn the oven to 350°F (180°C).

For the small cakes:

• Grease 18 mini bundt pans with soft shortening and dust with flour, shaking off excess. Or use baking spray (especially if using silicon molds). Reserve.
• Beat 1 ½ cups unsalted butter and 8 ounces cream cheese until smooth.
• Add 3 cups sugar gradually and beat until fluffy, about 3-4 minutes.
• Add 6 eggs, one at a time, and beat well after each addition. Add 1 teaspoon vanilla extract and mix.
• Sift 3 cups all-purpose flour with 1 teaspoon baking powder and ½ teaspoon salt and add them in 2 parts to the butter mixture, beating to integrate on low speed. Incorporate well, but do not overbeat.
• Pour into the prepared pan, filling each mold no more than ¾ of their capacity.
• Bake for about 30 minutes, or until a cake tester or toothpick comes out clean.
• Cool on a wire rack and remove from the pans.
• Glaze some with the icing, some with the ganache and others with whipped cream and fresh berries. Sprinkle or add some extras on top as garnish.

For the citrus glaze and syrup:

• Stir ¼ cup fresh lemon juice with 3 tablespoons granulated sugar. Pour over the cakes while still hot so it seeps into them. If the cakes are at room temperature, heat the syrup briefly before brushing.
• Mix 1 cup powdered sugar and 2 tablespoons citrus juice in a small bowl until smooth and creamy.
• Drizzle over cakes and top with citrus slices, zest or edible flowers.

For the ganache:

• Chop 8 ounces semisweet chocolate and place in a medium bowl.
• Heat 1 cup heavy cream until it’s about to boil, then pour over the chocolate pieces. Let stand for a minute and then whisk until smooth. Add 1 tablespoon corn syrup or honey and stir until incorporated and shiny.
• Pour over the cooled cakes and sprinkle with chocolate shavings, chopped nuts or edible flowers.

For the whipped cream:

• Beat 1 cup cold cream with 2 tablespoons powdered sugar in a medium bowl until firm peaks form. Be careful not to overbeat it, or it will curdle.
• Have ready 2 cups chopped fresh strawberries or mixed berries (blueberries, raspberries, blackberries or a mix) that have been washed and dried.
• Pipe or spoon whipped cream on top and/or the center hole of the mini cakes and add the berries.