40 Delightful Spring Desserts
These delightful sweets are a tasteful final touch for your spring celebration.
Bake the traditional English nutmeg-and-cinnamon-spiced Hot Cross Buns on Good Friday or for Easter breakfast. Lemon icing is easily piped through a zip-top bag to form the traditional cross on top.
- Recipe: Hot Cross Buns
The rich, moist texture of this divine angel food cake is unlike any other. Made from scratch in minutes, it's baked in a 13- x 9-inch pan and spread with frosting that's a lemon lover's dream.
- Recipe: Heavenly Angel Food Cake
Who can resist a handheld cake swathed in creamy frosting? These cupcakes are made from box mixes enriched with buttermilk, so the batter bakes up melt-in-your-mouth moist everytime.
- Recipe: Basic White Cupcakes
This homemade pudding is divine, economical, and uses on-hand ingredients. Tip: The pudding has thickened enough when a distinct trail is left in the mixture when you stir with a spoon. The cookies will soften the longer the dessert chills.
Spring-green ribbons of matcha-flavored batter and a homemade honeysuckle glaze elevate a basic vanilla butter cake to gourmet status. Bonus: It tumbles from the pan perfectly fluted and party ready.
Recipe: Green Tea-Honeysuckle Cake
With juicy strawberries spooned over sweet and tender biscuits, old-fashioned strawberry shortcakes are the perfect dessert. If the berries are very sweet, decrease the sugar to suit your taste. Drop the dough easily by using a lightly greased 1/3-cup dry measure.
- Recipe: Classic Strawberry Shortcake
Double Citrus Tart captures the bright, fresh flavors of lemon and orange in a crisp gingersnap crust. Dollop whipping cream around edges of tart and finish with fresh mint leaves and orange slices.
- Recipe: Double Citrus Tart
It has been said that all good things come in small packages, and when it comes to these cakes that saying is all too true. Pipe a dollop of frosting on each cake, and decorate with Candied Flowers and Raspberries.
- Recipe: Little Bitty Cakes
We used 6 (8-inch) disposable aluminum foil cake pans, so we could fill all the pans at once. This way, if you bake the layers in batches, the second batch is ready to go in the oven as soon as the first is done.
- Recipe: Strawberries and Cream Cake
Forget the rolling pin and tricked-out lattice topping—just pat the crust in the pan, add a little tropical flair (we're talking a delicious pineapple-coconut filling here), then bake and chill.
- Recipe: Piña Colada Icebox Pie
We used Wilton's nonstick six-cavity Mini Pie Pan. Chill reserved crust rounds while the first batch bakes, and allow the pan to cool completely before beginning the second batch.
- Recipe: Mile-High Mini Strawberry Pies
We used a 2 1/2- x 3-inch fluted rectangular cookie cutter to cut the dough for these adorable tarts. You can also cut them by hand or use a round cutter. Serve for breakfast, dessert, or as a sweet snack.
Recipe: Strawberry-Rhubarb Tartlets