"This is what's happening everywhere on the Mainland," Pons said, while holding up a recent newspaper clipping that supported her assertion about the growing demand for mini desserts. "There is no way to avoid this, even if Hawaii is what I call a 'trend buck.'"

It's doubtful that Island residents will be able to resist Pons miniature desserts.

Teri Ogawa couldn't. After first tasting Pons' pastries during a family get-together last Thanksgiving, she has been hooked ever since.

"I've used Frances' desserts for some of the events I've organized in the past," said Ogawa, a Bank of Hawaii employee and a member of the Junior Chamber of Commerce. "And I always recommend her to other people."

While attending Sugar Rush's first-anniversary party a couple of weeks ago in the basement of the First Christian Church of Honolulu — which doubles as Pons' "kitchen" that's equipped with one stove, a couple of racks and enough freezer space for her desserts — Pons brought out her latest calorie-laden morsels.

"They're more retro-type desserts," said a halo-wearing Pons, who dressed up like a sugar fairy for the occasion. "They're ones that you'll remember from the '50s, '60s and '70s.

The "Scarlett O'Hara" — Pons likes to bestow whimsical, tongue-in-cheek names to her desserts — dates back even further to the '20s. This traditional Southern-style red velvet cake is light and easily swallowed in one bite.

The "Ginger Rogers" butter cake was slightly spicy and its air-like texture was satisfying. (Too bad Pons didn't add a partnering "Fred Astaire" to complement Ginger.)

Citing Dole company as the inspiration for her "Pineapple Princess," Pons described this as the classic '60s upside-down pineapple cake.

Requiring more than just a bite — and a tiny spoon — the "Strawberry Passion" was a fluffy fruit mousse that packed big flavor for being such a tiny portion.

In fact, this could be said for all of Pons' desserts, including her sweet-potato cheesecake "Southern Belle;" chocolate truffle "Starburst;" "Coco Moco," a flourless torte that's topped with whipped cream and dusted with coco; and "Coconut Cockaigne," a lemon-orange chiffon cake that's lightly frosted with coconut haupia and garnished with coconut shavings.