Diamonds and Pearls

Photo: Johnny Miller

2 of 6
A Luxury Dessert for a Song
Atlas made these tiny cakes for a refined, Coco Chanel–themed affair, and they're surprisingly simple: You trim the crust off store-bought pound cake; use petit four (or cookie) cutters to turn the cake into little diamonds, ovals and squares; drizzle a confectioner's sugar glaze on top; and finish with pearlized sprinkles. They'll keep for up to two days in an airtight container.

Get the recipe: Diamonds and Pearls