I'll be honest. I made these cakes for myself. I wasn't even super concerned if they made it onto the blog. I just had a bad craving for little yellow cakes filled with blueberry, raspberry and blackberry jams. It was only after I scarfed down one of each flavor (still warm) that I decided to cover them in fondant. Color-coding was in order so we'd know what jam flavor was inside each cake - blue fondant for blueberry-filled and etcetera. The fondant really helped seal in the moisture of the yellow sponge, and I think the cakes were even better the next day!
I recently purchased six 4-inch springform pans, and I can't stop using them. I may need a baby cakes intervention. It's like making the fancier cousin of cupcakes; these are slightly larger and with straight edges. They have the prettiest petite cake shape.