The 4 Easiest Homemade Desserts that Look Professional

Homemade baked goods are the answer to many of life’s problems. Whether you’ve got someone special to thank; an apology to give; or if you just fancy a relaxing few hours spent in the kitchen. Fear not, these desserts look like a professional made them, but you certainly don’t need to be a professional chef to put them together!

Many of the desserts listed here take less than an hour to prep and assemble, yet they look absolutely stunning. Grab your mixing spoons and some bulk sugar, because we’ve got some delectable desserts to cook up!


1. Poke Cakes

Poke cakes are the amateur baker’s best friend. These are simple cakes that are baked, then poked with holes, and filled with a sweet syrup or milk to add ladles of extra flavour and texture.

They’re foolproof, delicious, and far quicker and easier than layer cakes. They also require a lot less baking pans, making them easier on the washing up front, too.

You can stick anything in a poke cake: sweetened condensed milk, caramel or chocolate sauce, velvety creams or puddings, and puréed fruit and jams all make for delightful and tasty options. They can totally change the texture of a cake, too; vanilla pudding creates a gorgeously gooey sponge cake that you almost need to eat with a spoon.

One absolutely stunning option is the pink champagne poke cake. This cake is a beautiful, pastel pink sponge cake with some delightful extras.  Lightly spiked with champagne, the vanilla cake bakes for 40 minutes. Whilst in the oven, whip together a simple syrup strawberry puree.

Finally, after drizzling the cake with oodles of puree, whip together a quick champagne-spiked buttercream. This covers the holes, and locks in the sweet, melt-in-your-mouth taste and texture.

2. Chocolate ice cream bowls

This trick uses some tempered chocolate and some balloons to help create show-stopping desserts with simple, easy tricks.

The secret to these are in the balloons. You blow up balloons – not too much! – and dip them in molten chocolate. Gently balance the non-chocolate end of the balloon in a mug, then pop them in the fridge or freezer to set for an hour.

Once the chocolate hardens, your chocolate balloon bowls are ready for ice cream. This kitchen project is fantastic for kids to get involved in too, as they’ll have a lot of fun seeing helping blow the balloons up and dunking them in the bowl of melted chocolate.

Note that you’ll find it a fsar easier task if you use baking, or tempered chocolate – this is chocolate that holds its shape far better after it’s been set. It’s possible to temper your own chocolate – you’ll need a sugar thermometer – though it’s far easier to just buy cooking chocolate!

Once your chocolate bowls are freed from their balloons (carefully prise them off) – then you can fill them with an assortment of ice cream, candies and sweet treats.

3. French hot chocolate

In the winter, there’s nothing better than sitting back after dinner with a large mug of proper hot chocolate. That’s right – not overly-sweet hot cocoa – but thick, full-bodied French hot chocolate.

All you need for this is a small saucepan, milk, cream, sugar, dark chocolate, and espresso powder. Mix in the  saucepan over medium heat, and voila!

Serve with whipped cream and dark chocolate shavings. You may have noticed the espresso powder – seasoned bakers are well aware how coffee and espresso flavours really amplify the richness of chocolate. If you’re not looking to be up later, however, then you can give the espresso a miss.

Almost ganache-like, this thick hot chocolate is rich, and should be sipped and savoured.

4. Meringue with Strawberries

If French hot chocolate sounds a little hot and heavy, then keep things fresh, delightful and summery with some strawberry-topped meringue.

Meringue is a surprisingly low-calorie dessert, thanks to its simple recipe and light but gorgeously textured peaks. It’s as easy on the waistline as it is in the kitchen, as well, and looks incredibly fancy for how low-effort the dessert is.

You’ll need a large bowl, in which you beat the egg whites and cream of tartar. An electric mixer is definitely preferred, here – unless you fancy arms like Popeye! Beat until the mixture starts to get foamy. After gradually adding sugar, beat until stiff peaks start to form.

Finally, throw it in the oven at a high temperature for 5 minutes.

Then, simply chop some strawberries and pop them on top of your cooled meringue. They always look fancy, bright and beautiful.