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Got a dinner party coming up? Don’t give dessert short shrift. You can bake these bright little cakettes ahead of time, then just serve with coffee or your digestif of choice after the main event. They also make great treats for a tea party or bridal shower—strands of scarlet saffron lend a hint of luxury, while the candied lemon topper has a certain retro appeal. To make them, we start with our <a href="/recipes/olive-oil-cake">Olive Oil Cake</a>, a chiffon confection that’s a consistent crowd-pleaser—even when that crowd isn’t big on the sweet stuff. Once the cake has cooled, we use a ring mold (or the lip of a juice glass, in a pinch) to punch out wee individual cakes. We top each cake baby with a slice of candied lemon, that aforementioned saffron, and a healthy hit of decadent glaze. There may be no better way to make each of your guests feel super special while showing off your baking skills and consummate good taste.