27+ Yummy Baby Shower Desserts That Are Easy To Make

Image: iStock

If you are planning a baby shower for a mom-to-be, you must ensure the arrangements are up to her liking. So, if she has a sweet tooth, we have compiled a list of easy baby shower desserts that will charm the guests and win the mom-to-be’s heart. Having the right desserts truly matters to make a party successful. AlthouBaby blue layered jell-ogh everyone loves cakes, cookies, and pastries, some unique desserts will surely grab everyone’s attention. Moreover, you can make them according to the party’s theme for a special touch, and they can be gender-neutral or specific as per the mom-to-be’s preference. These desserts are easy to make at home; you need to get the right ingredients and follow the steps to make these homemade delights quickly. So, read on to learn more.

Non-Gender Revealing Baby Shower Desserts

1. Onesie cake

You don’t need any special pans or carving skills to make this onesie. Just a classic, rectangular baking dish and some simple tools.

Image: Craftsy.com

Preparation time: 40min
Cooking time: 40-60min
Total time: 1hr 20min – 1hr 40min
Serves: 8

You will need:

• Rectangular cake
• Butter cream
• Sprinkles
• Piping bag
• Parchment paper

How to:

1. Bake a cake in a glass baking dish, and trim the top of the cake flat and even.
2. Cut a half circle from the middle of one end of the cake to make it a neck hole.
3. Cut the corners of the opposite end of the cake to make onsie’s leg holes. Keep the cut slightly arched.
4. Make the onesie’s sleeves with the cut out legs. Remove the arched side so they are flat. Place the sleeves against the sides of the cake, lining the corners up with the top edge of the cake.
5. Cover the cake with buttercream frosting and coat the freshly coated surface with a layer of sprinklers. Now place a piece of parchment paper on top of the cake and gently press the sprinkles into the butter cream. This will give you a smooth, even surface to pipe the onsie’s details.
6. Fill a piping bag with butter cream and decorate the onesie. You can outline the onesie, embellish the neck and sleeves for that special touch.
7. Personalize your onsie by adding a name or a special message.

Nutritional values:Calories:

240kcal
Fat: 9.28g
Carbs: 38g
Protein: 2.24g

2. Mango pie

If you are bored of apple pies and if the baby shower coincides with the mango season, do not miss to make this pie.

It’s simple, quick and easy to make a mango pie with a buttery and fruity crust, which comes with a smooth mango filling.

Image: Shutterstock

Preparation time: 2 hrs 30 min
Cooking time: 0 min
Total time: 2hrs 30min
Serves: 6

You will need:

• 250g fiber biscuit
• 1/2 cup melted butter
• 3/4 cup sugar
• 200g cream cheese
• 2 mango pulp
• 1 mango jelly mix
• 2 cups warm water

Garnish

• 1/2 thinly sliced mango pulp
• 1 glazed cherry
• 10 grated pistachios

How to:

1. To make pie crust, finely crumble the biscuits.
2. Mix the crumbled biscuits with melted butter till it starts to bind.
3. Spread the biscuits and butter mixture onto the pie tin and press it. Spread it evenly with your fingers. Work the dough slowly up the sides of the pan. Refrigerate the pie crust for 20 minutes.
4. For mango cream preparation, blend cream cheese, powder sugar, mango pulp and some fresh cream together.
5. Spread this mixture evenly on the prepared pie tin crust.
6. To make mango jelly follow instructions on the packet. Mix well and pour it immediately on the pie.
7. Refrigerator for two hours or until the jelly sets.
8. Garnish with fresh mango slices, cherries and pistachios once the pie sets.

Nutritional values:Calories:

120kcal
Fat: 2g
Carbs: 25g
Protein: 1g

Point to consider

Adding sliced or chopped almonds or pecans to the crust mix can enhance its texture and uplift the pie’s taste.

3. Cheesecake with berry toppings

The delicious cheesecake is put together without cooking.

Image: Shutterstock

Preparation time: 6 min
Cooking time: 10 min
Total time: 16 min
Serves: 10

You will need:

Cheesecake:

• 25 vanilla flavored wafers
• 3/4 cup salted roasted almonds
• 4tbsp unsalted melted butter
• 1/2 cup granulated sugar
• 1- 3/4 cup cold heavy cream
• 0.25oz unflavored gelatin
• 1-1/2 cup plain greek yogurt
• 8oz cream cheese
• 2tsp vanilla extract
• 1/4tsp Kosher salt

Raspberry topping

• 2tbsp granulated sugar
• 2tsp lime zest
• 2 cups fresh raspberries
• Blackberry topping
• 2tbsp light brown sugar
• 2tbsp chopped fresh mint
• 1/4tsp vanilla extract
• 2 cups mashed fresh blackberries

Blueberry topping

• 2tbsp granulated sugar
• 2tsp lemon zest
• 1tbsp lemon juice
• 2 cups fresh blueberries

Strawberry topping

• 2tbsp granulated sugar
• 2tbsp chopped fresh basil
• 1tsp balsamic vinegar
• 2 cup sliced fresh strawberries

How to:

1. Put wafers and almonds in a food processor until finely ground. Add some butter and two tablespoons sugar; blend well. Spread the mixture on the bottom of a nine inch spring form pan. Freeze it for 20 minutes.
2. Pour cream in a saucepan; sprinkle gelatin over the top. Let it stand for 10 minutes. Cook the cream mixture over medium-low heat; stir constantly until gelatin dissolves. Let it cool for 10 minutes.
3. In a food processor, process yogurt, cream cheese, vanilla, salt, and the remaining sugar, until smooth. Add cream mixture in to the food processor and process well.
4. Pour the filling into the crust and smooth it with a rubber spatula. Cover the pan with plastic wrap and chill until firm, at least for six hours.
5. To make the berry toppings, toss together the ingredients of each topping and then the berries; let them macerate, stirring occasionally, until the mixture is syrupy.
6. When cake pan is ready, serve with the desired berry toppings.
7. Even if the cake cracks as it happens at times, here it can be easily covered with the fruit toppings.

Nutritional values:

Calories: 200kcal
Fat: 18g
Carbs: 20.4g
Protein: 4.4g

4. No bake ice cream cake

This crazy delicious mix of ice cream and cookies is sure to wow a crowd. Serve it cold.

Image: Shutterstock

Preparation time: 20min
Cooking time: 0min
Total time: 20min
Serves: 10

You will need:

• Chocolate ice cream (soft)
• 5 ice cream sandwiches
• 12 Oreo cookies crushed
• 1/2 jar hot fudge
• 1 can homemade whipped cream (optional)

How to:

1. Line a loaf pan with plastic wrap, leaving a good amount hanging over each long side.
2. Spread a layer of softened ice cream about half-inch thick across the bottom of the pan.
3. Line up five ice cream sandwiches on top of the ice cream layer.
4. Spread half a jar of hot fudge topping on the ice cream bars, and sprinkle on a layer of crushed Oreo cookies. Keep aside about one-fourth cup of the crushed cookies.
5. Add the final layer of chocolate ice cream and fold the plastic wrap over the top. Place it in the freezer for four hours to freeze.
6. After freezing, lift the entire ice cream cake out of the pan using the plastic wrap and transfer it to a serving platter. Cover the top with whipped cream and the remaining crushed Oreo cookies.

Nutritional values:Calories:

510kcal
Fat: 28g
Carbs: 609
Protein: 7g

5. Caramel popcorn

Image: Shutterstock

The caramel popcorn recipe is a delightful and crowd-pleasing dessert option that can add a touch of sweetness to the baby shower celebration.

Preparation time: 15min
Cooking time: 1hr
Total time: 1hr 15min
Serves: 20

You will need:

• 5 quarts popped popcorn
• 1 cup butter
• 2 cups brown sugar
• ½ cup corn syrup
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda

How to:

1. Preheat your oven to 250 degrees Fahrenheit (120 degrees Celsius). Place the popcorn in a large bowl.
2. In a medium saucepan over medium heat, melt the butter, add the brown sugar, corn syrup, and salt, and gently stir. After stirring, allow it to boil for 4 minutes without stirring.
3. Take the saucepan off the heat and mix the vanilla and baking soda. Drizzle the caramel over the popcorn in a thin stream while stirring, ensuring an even coating.
4. Spread the popcorn evenly between two large, shallow baking dishes. Bake in the preheated oven, stirring every 15 minutes, for one hour.
5. Once done, remove it from the oven and allow it to cool completely before breaking it into pieces.

Nutritional values:Calories:

253kcal
Fat: 14g
Carbs: 33g
Protein: 1g

If you want to serve some bite-sized desserts for your guests, then scroll down to find some innovative yet yummy mini desserts for your baby shower.

Mini Desserts

These mini desserts are simply irresistible and delicious treats that can be devoured in a single mouthful.

6. Rice krispies in ice cream cones

Tempt you guests with this optical illusion.

These are rice treats which are molded to look like colorful melting ice cream cones.

Image: cuteasafox.com

Preparation time: 30min
Cooking time: 5min
Total time: 35min
Serves: 30

You will need:

• Kid size ice cream cones
• Candy melts or almond bark
• Sprinkles
• Pastel sixlets or any round small candy would do
• A batch of rice krispies treats

How to:

1. Spray the cookie scoop with non-stick spray or butter. Take small bunch of rice krispies treats when they are in moldable stage and stuff them into the cookie scoop. Pack it tightly.
2. Remove the rice krispies from the scoop. You may have to spray non-stick spray several times on the cookie scoop during the process.
3. Melt candies or almond bark and place it in a sandwich size Ziploc bag. Cut the one corner off and drizzle the candy over the krispies scoops. Hold the bag directly over the top and let it drip down the sides.
4. Before the candy sets, add sprinkles and sixlets to the krispies scoop.
5. Put the scoops on the cones. To help glue the scoops on to the cones, dip the edge of the cone in some extra candy melts and before the candy sets put the krispies scoop on the cone. You could also fill cones with frosting.

Nutritional values:Calories:

160kcal
Fat: 0.60g
Carbs: 25g
Protein: 2g

7. Coconut vanilla panna cotta with grapefruit gelee

The tartness of sweet grapefruit is balanced with a refreshing tropical tinge of coconut in this brightly layered dessert.

Image: Shutterstock

Preparation time: 30min
Cooking time: 15min
Total time: 45min
Serves: 4

You will need:

• 1 14oz can coconut milk
• 3tbsp Sugar
• ½ vanilla bean, slit and seeds scraped
• 2tbsp water
• 1½tsp gelatin (powdered)
• For the grapefruit gelee:
• ½ cup fresh grapefruit juice, divided
• ¾tsp gelatin (powdered)
• 1tbsp sugar
• 1 grapefruit, segmented
• Mint leaves for garnish

How to:

1. Pour two tablespoons of water into a small bowl. Sprinkle the 1½ teaspoon gelatin over the water and it will bloom for five minutes.
2. Place the coconut milk, sugar, and vanilla bean in a small saucepan and bring just to a simmer. Remove from the heat and add the bloomed gelatin to the pan. Beat the coconut milk-gelatin mixture until the gelatin has completely dissolved, to make the panna cotta mixture.
3. Divide the panna cotta mixture evenly between ramekins. Refrigerate it for at least three hours, or until firmly set.
   To make the grapefruit gelee:
4. Place two tablespoon of the grapefruit juice in a small bowl. Sprinkle the gelatin over the juice and allow it to bloom for five minutes.
5. Place the remaining grapefruit juice and one tablespoon sugar in a small saucepan. Bring the juice to a boil and add the bloomed gelatin. Beat the gelatin into the grapefruit juice until it has completely dissolved. Remove from heat.
6. Remove the chilled panna cottas from the fridge and place two to three segmented grapefruit slices on top of each one.
7. Pour the grapefruit gelee into each of the panna cotta glasses so that it almost completely covers the grapefruit slices.
8. Refrigerate for another hour, or until the gelee has set.
9. Serve cold garnished with mint leaves.

Nutritional values:Calories:

360kcal
Fat: 25g
Carbs: 35g
Protein: 3g

Did you know?

You can prepare this dessert two to three days in advance and keep it refrigerated until ready to serve. It may last in the fridge for up to four days but having it sooner lets you enjoy the best taste.

8. Baby rattle cupcakes

Make these pretty rattle cupcakes that are sweet, delicious and easy for your baby shower.

Image: IStock

Preparation time: 45min
Cooking time: 1hr
Total time: 1hr 45min
Serves: 24

You will need:

• Creamy vanilla frosting
• Yellow and green decorating icings
• Candy sprinkler and decors (optional)
• Yards pastel satin or curling ribbon (1/4 inch) (optional)
• Paper lollipop sticks (4 ½ inch)
• Small gumdrops

For the cupcakes:

• 1-3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, at room temperature
• 3 eggs, separated
• 1 teaspoon vanilla extract
• 1/2 cup full-fat coconut milk
• 1-1/4 cups sweetened shredded coconut

For the filling:

• 3tbsp coconut cream
• 2oz cream cheese, softened
• 1 cup sifted confectioners’ sugar
• 1/2 cup shredded coconut

For the frosting:

• 1/2 cup (1 stick) softened butter
• 3 cups confectioners’ sugar
• 2tbsp lime zest
• 1tbsp freshly squeezed lime juice
• 1/4 cup coconut flakes, toasted

How to:

1. Preheat an oven to 350 degrees F. Line 12 muffin cups with paper liners.
2. Sieve together flour, baking powder, and salt. In it, beat together sugar and butter until light and fluffy. Now add egg yolks one at a time while mixing. Add vanilla and whisk until combined. Slowly add the flour mixture in 3 parts, alternating with the coconut milk then beginning and ending with the flour mixture. Scrape down the sides of the bowl as needed and whisk until combined.
3. In a clean bowl, whisk the egg whites. Stir one-fourth of the egg whites into the cake batter to lighten, and then add the remaining egg whites until combined. (Do not over mix. You want some egg whites to still be visible in the batter.) Gently add in the shredded coconut.
4. Split the batter evenly among the lined muffin cups, filling them to about three-fourth full. Bake for about 20 minutes and let them cool for five minutes.
5. To make the filling, add the coconut cream, cream cheese and sugar in a bowl and whisk. Whip on medium speed for a couple of minutes. Slowly fold in the shredded coconut.
6. To make the frosting, beat butter until light and fluffy. Slowly add two-and-a-half cups confectioners’ sugar and beat until fluffy. Add lime zest, lime juice and remaining sugar. Beat for an additional two minutes.
7. To bring together the cupcakes, remove a small amount of the center part of the cupcake using a cupcake corer or pairing knife. Split the coconut filling evenly among the cupcakes; fill the hole in the middle of the cupcake. Pipe frosting onto each cupcake.

Nutritional values: Calories:

213kcal
Fat: 7g
Carbs: 35g
Protein: 3g

9. Pastel “rose” sugar cookies

For the ultimate baby shower brunch treat look no further than these pastel rose sugar cookies.

Image: Shutterstock

Preparation time: 30min
Cook time: 12min
Total time: 42min
Serves: 12

You will need:

• 4½ cups all-purpose flour
• 4½tsp baking powder
• ¾tsp salt
• 1½ cups (three sticks) unsalted butter
• 1½ cups sugar
• 3 eggs
• 5tsp vanilla extract

For frosting:

• 2 sticks unsalted butter
• 3-4 cups powdered sugar
• 1tsp vanilla extract
• 1tsp lemon extract (or 2tsp lemon juice)
• Milk or cream as needed

Hot to:

1. Preheat the oven to 350 degrees F. Cover the baking sheets with parchment paper or silicone baking mats.
2. Mix the flour, baking powder and salt in a bowl, and whisk together to blend.
3. In the bowl of an electric mixer, mix the butter and sugar and beat together on medium-high speed until soft and fluffy for about two minutes. Beat the eggs one at a time, while mixing properly. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients. Cover and chill the dough for one hour.
4. Scoop a quarter cup of dough and roll into a ball. Flatten these balls slightly and place them on the baking sheet.
5. Repeat the process with the remaining dough, spacing the cookies 2-3 inches apart. Bake for about 10-12 minutes or just until set. Do not over bake these cookies.
6. Let it cool on the baking sheet for several minutes and move them to a wire rack.

For frosting:

Whip the butter with an electric mixer until creamy and fluffy. Add three cups of powdered sugar, one cup at a time and mix until thick and well-combined. Add vanilla and one tablespoon of cream, and mix on medium high until fluffy. Add more milk if you like the frosting to be thin or add sugar to make it stiffer.

Nutritional values:

Calories: 80kcal
Fat: 5g
Carbs: 10g
Protein: 1g

10. Heart-shaped tarts

Make your traditional fruit tarts more playful and whimsical by creating these adorable heart-shaped tarts layered with strawberry jam that will take everyone back to their childhood.

Image: Shutterstock

Preparation time: 25min
Cooking time: 25min
Total time: 50min
Serves: 24

You will need:

• 12 tbsp unsalted butter
• 1/2 cup cold water
• 1/2 cup raspberry jam
• 1 egg

How to:

1. Preheat the oven to 350 degrees F.
2. Mix two cups of flour, two tablespoons brown sugar and half a teaspoon of salt. Cut the cold butter into pea-sized clumps. Add one-third cup of cold water to the flour mixture and roll into a ball. Cover the dough and refrigerate it for at least 15 minutes. This makes the dough buttery and flaky.
3. Powder a smooth surface with flour. Separate the dough in half and roll out until it is one-fourth inch thick. Use the heart-shaped cookie cutter to cut out 12 hearts. Put the hearts on a lightly greased cookie sheet. Put 1 teaspoon of raspberry jam in the center of each heart.
4. Put one egg in a small bowl and whisk. Brush the edges of the hearts with the egg mixture. Roll out the remaining dough and cut out 12 more hearts. Place those hearts on top of the filled ones and gently press the edges together.
5. Using a fork, crimp the edges together. Lightly brush the top of the tarts with the remaining egg mixture. Sprinkle with some sugar. Bake for 22-24 minutes, or until golden brown.
6. Let the tarts cool.

Nutritional values:Calories:

130kcal
Fat: 2g
Carbs: 3g
Protein:2g

11. No bake s’mores

A shower for your loved one just wouldn’t be complete without some amazing s’mores.

Image: Shutterstock

Preparation time: 20min
Cooking time: 7min
Total time: 27min
Serves: 4

You will need:

For the crust:

• 1 cup graham cracker crumbs
• 1tbsp granulated sugar
• 4tbsp melted butter

For the cheesecake filling:

• 25 marshmallows
• 8oz cream cheese
• 1/4 cup confectioners’ sugar
• 1/2tsp vanilla extract
• 8oz container of frozen whipped topping (Cool Whip), thawed

For the ganache:

• 3oz chopped semisweet chocolate
• 3oz heavy cream

How to:

1. In a bowl, stir together the graham cracker crumbs, sugar and melted butter. Spread the crumbs in six individual serving dishes to form a crust layer, and refrigerate.
2. Place 25 marshmallows in a large, deep bowl. Microwave for 45-60 seconds until they puff up and begin to melt. Stir the marshmallows until smooth.
3. Use an electric mixer to whisk the cream cheese for two minutes. Add in the confectioners’ sugar and vanilla and beat for a minute more. Use a greased spatula to scoop out the melted marshmallows into the mixture and beat again. With the help of a rubber spatula fold in the whipped topping.
4. Pipe the cheesecake filling onto the cracker crusts and place them in the fridge.
5. Add chocolate to a heat-safe bowl. Over medium-high heat, bring cream to boil, pour it over the chocolate and let it stand for five minutes. Whisk the mixture.
6. Pipe in the chocolate ganache onto the cheesecake layer and then refrigerate until you are ready to serve.
7. Just before serving, top each cheesecake with a toasted marshmallow.

Nutritional values:Calories:

250kCal
Fat: 12g
Carbs: 42g
Protein: 2g

If cupcakes, cookies and cheese cakes are not your thing then don’t worry. Below we have some healthy dessert bars for you to choose from.

Baby Shower Dessert Bars

These dessert bars are great and healthy for the soon to be mom and your guest will enjoy these treats too.

12. Almond lemon blueberry pie bars

Get the comforting taste of homemade bars. Perfect easy and healthy dessert bars.

Image: Shutterstock

Preparation time: 2hr 25min
Cooking time: 60min
Total time: 3hr 25min
Serves: 9

You will need:

For the crust

• 1/2 cup soft vegan butter
• 1/3 cup cane sugar
• 1 1/4 cups all-purpose flour
• A pinch of salt
• 2tbsp almond milk unsweetened

For the filling

• 4 cups fresh blueberries
• 1/4 cup cane or brown sugar
• 1/4 cup all-purpose flour
• 1 small lemon, zest + juiced
• 1tbsp vegan butter, cut into small pieces (optional)
• 1tbsp chia seeds (optional)
• 1/3 cup raw slivered almonds

For the Glaze (optional)

• 1 cup icing/powdered sugar
• 2tbsp unsweetened almond milk

How to:

1. Grease an 8×8-inch baking dish with butter or line it with parchment paper or foil.
2. For the crust, add softened butter and sugar to a bowl and beat until light and fluffy in texture for about one minute.
3. Add flour and salt and mix well but make sure it is crumbly.
4. Add almond milk and mix it once more.
5. Transfer dough to the 8×8-inch baking dish and dust the surface with flour. Press the dough into the dish until flat and even.
6. Chill in the freezer for 15 minutes, then preheat oven to 350 degrees F.
7. Bake the crust for 20-25 minutes, or until golden brown on edges and light golden brown in the center. Let it cool.
8. For the filling, add all the ingredients, except almonds, to a saucepan over medium heat. Cook the berries until the filling is bubbly and resembles a pourable jam. Keep stirring in between.
9. Remove the filling from heat and pour it over the baked crust. Garnish with slivered almonds and bake for another 30 minutes, or till the almonds are slightly golden brown.
10. Let cool completely for around four hours.
11. For the glaze, add icing sugar to a mixing bowl and whisk while pouring in almond milk until a semi-thick, pourable glaze is formed.
12. Once bars are cooled, drizzle with glaze, loosen the edges with a knife and slice into even bars. Serve with a spatula.

Nutritional values: Calories:

 315kcal
Fat: 18.3 g
Carbs: 46.6 g
Protein: 3.4 g

13. Blueberry oatmeal snacks bars

Give in to the mom-to-be’s cravings for snacks bar. These blueberry oatmeal bars are stuffed with goodness.

Image: Shutterstock

Preparation time: 15min
Cooking time: 30min
Total time: 45min
Serves: 12

 You will need:

For the blueberry chia jam:

• 1½ cup blueberries
• 1½ tbsp chia seeds
• 1tbsp maple syrup

For the bars:

• 1 cup oat flour
• 1½ cup old-fashioned oats
• 2tbsp coconut sugar or brown sugar
• ½tsp cinnamon
• ¼tsp salt
• ½tsp baking soda
• ½ cup unsweetened applesauce
• ¼ cup pure maple syrup
• ¼ cup coconut oil, melted

How to:

1. Preheat the oven to 325 degree F. Grease a baking dish with cooking oil or spray.
2. Heat a saucepan and put chia seeds, blueberries and maple syrup in it. Cook for around 10 minutes and use a potato masher to smash the blueberries for the jam layer. Set aside.
3. Mix oats, oat flour, sugar, cinnamon, salt, and baking soda in a large bowl.
4. Keep stirring while you add maple syrup, coconut oil and applesauce.
5. Keep aside half a cup of oat mixture and spread the remaining mixture evenly into the pan. Spread blueberry chia jam evenly with a spoon or spatula.
6. Sprinkle the remaining oat mixture on the top.
7. Bake for 30 minutes. Let it cool on a wire rack before cutting into bars.
8. Store in air tight container and refrigerate it.

Nutritional values:Calories:

300kcal
Fat: 20g
Carbs: 40g
Protein: 3.5g

Quick tip

Add chopped nuts and dried fruits to enhance the taste, texture, and nutritional value of these delectable bars.

14. Fruity pebble rice krispie treats

Image: Shutterstock

This healthy bar is yummy and comforting too.

Preparation time: 15min
Cooking time: 2min
Total time: 17min
Serves: 12

You will need:

• 4tbsp melted butter
• 10oz marshmallows
• 6 cups fruity pebbles
• Popsicle sticks
• Chocolate for dipping

How to:

1. Grease and apply a thin layer of flour to a 9×13 inch baking dish. Melt the butter slightly in a pan over medium heat to enhance the flavor of the treat. When melted, add marshmallows and stir until melted. Suggest to stir quickly before the marshmallows become very sticky and makes it difficult to stir. Remove from heat.
2. Add cereal and mix well. Pour contents into the baking dish and spread evenly.
3. Once cooled, cut it into rectangles and insert popsicle stick.
4. Heat chocolate until it melts completely.
5. Dip the tops into the chocolate and sprinkle with extra fruity pebbles.

Nutritional values:Calories:

180kcal
Fat: 1g
Carbs: 25g
Protein: 2g

Gender Based Baby Shower Desserts

After those interesting gender-neutral recipes, you might want to know a few gender based desserts as well. Below we have some recipes for gender-revealing desserts.

Desserts for Boys

Oh boy! We can’t wait to meet him. These desserts for baby boy showers are adorable. Give them a try.

15. Blue velvet oreo truffle brownie bars

This blue velvet brownie treat is as good as it looks. It is topped with a layer of cheesecake and chocolate chips.

Image: Shutterstock

Preparation time: 1hr
Cooking time: 50min
Total time: 1hr 50min
Serves: 6-8

You will need:

For blue velvet brownies:

• 1 bittersweet chocolate baking bar, chopped
• ¾ cup butter
• 2 cups sugar
• 4 large eggs
• 1½ cup all-purpose flour
• 1½tsp baking powder
• 1tsp vanilla extract
• A pinch of salt
• 1tbsp blue gel food coloring
• 1 small dab of violet gel food coloring

For Oreo truffle layer

• 1 packet Oreos
• 8oz cream cheese
• For white chocolate layer
• 10oz white chocolate chips
• Mini chocolate chips for garnish

How to:

1. For blue velvet brownies, preheat the oven to 350 degrees F.
2. Microwave butter and chocolate in a large bowl at high until the chocolate and butter have melted and are smooth. Keep stirring in frequent intervals.
3. Mix in the blue food coloring into the mixtures to form a paste, and then add the sugar. Mix well.
4. Add one egg at a time, whisking thoroughly. Mix in the flour and the remaining ingredients.
5. Spray the pan and pour the mixture into it.
6. Bake the batter at 350 degrees F for 48 minutes. Let it cool completely.
7. For Oreo truffle layer, crush the Oreos in a food processor.
8. Melt the cream cheese for 15 seconds in a microwave.
9. Blend the crushed Oreos and cream cheese into a smooth mix.
10. Spread out Oreo truffle mixture on top of the baked brownies.
11. For white chocolate layer, melt white chocolate chips and pour over the Oreo truffle. Keep some aside for garnish.
12. Melt one-third of mini chocolate chips and drizzle them on the white chocolate layer.
13. Sprinkle with mini chocolate chips.
14. Let it cool completely before cutting into squares.

Nutritional values:Calories:

293kcal
Fat: 14g
Carbs: 38g
Protein: 5.45g

16. Mini cake donuts

Delicious mini doughnut cakes add the perfect amount of sweetness to your baby shower. They go along well with tea at an afternoon baby shower party.

Image: Shutterstock

Preparation time: 40min
Cooking time: 20min
Total time: 60min
Serves: 24

You will need:

For donuts

• ⅓ cup coconut oil
• 1 cup vegan sugar
• ¾ cup rice flour
• ⅓ cup brown rice flour
• ½ cup potato starch
• ¼ cup arrowroot
• 1½tsp baking powder
• ½tsp  xanthan gum
• ½tsp  salt
• ⅛tsp baking soda
• 6tbsp unsweetened applesauce
• ¼ cup vanilla extract
• ½ cup hot water

For icing

• Powdered sugar
• Milk
• Vanilla extract

How to:

1. Preheat the oven to 325 degrees F. Apply oil to the donut trays.
2. Mix sugar, flours, potato starch, arrowroot, baking powder, xanthan gum, salt, and baking soda in a bowl. Add coconut oil, applesauce, vanilla, and hot water, and mix well.
3. Put two-and-a-half tablespoons batter into each full-size donut mold and leave one-fourth inch space at the top. Bake it for eight minutes, then rotate these trays, and continue baking until the donuts are golden brown.
4. Let it cool for some time. Place them on a baking sheet and coat with a topping of your choice.
5. For frosting, add half cup powdered sugar to one tablespoon coconut milk and quarter teaspoon vanilla. You can add an edible color of your choice. Add blue to indicate that the shower is for a baby boy.
6. Dip each donut thrice into the prepared icing to get an even coat. Sprinkle some white sprinklers on it.

Nutritional values:Calories:

210kcal
Fat: 10g
Carbs: 30g
Protein: 2g

17. Easy macaron cookie recipe

A shower for a new little munchkin won’t be complete without these bite-sized macarons.

Image: Shutterstock

Preparation time: 20min
Cooking time: 20min
Total time: 40min
Serves: 8-10

You will need:

For the shells:

• 3/4 cup almond flour
• 1 cup confectioner’s sugar
• 2 large egg whites
• 1 pinch cream of tartar
• 1/2 cup extra fine sugar
• Gel food coloring (optional)

For butter cream filling:

• 1 cup unsalted butter
• 3- 1/2 cups confectioners’ sugar
• Different extracts for flavoring (optional)

How to:

1. Place two baking sheets with parchment.
2. Sieve almond flour and confectioner’s sugar.
3. Whisk egg whites with a hand mixer until foamy. Add tartar cream and mix until soft peaks are formed. Gradually add extra fine sugar beat.
4. Sieve flour mixture over whites.
5. Fold mixture with a rubber spatula using short strokes at first until it mixes well. The batter will be very stiff.
6. Place a small amount of the gel food coloring on the end of a rubber spatula and mix well.
7. Use bigger folds once the batter loosens. You will know the batter is ready, when it falls from the spatula in a thick ribbon.
8. Transfer the mixture to a piping bag. On prepared baking sheets, pipe out 1-inch rounds. The secret to making uniform macarons is to make a template on parchment sheet and follow that.
9. Leave the piped macarons uncovered for 15 minutes to form a crust.
10. Preheat the oven to 300 degrees F.
11. Bake the macarons for about 18-20 minutes.
12. For the butter cream, mix the confectioner’s sugar and butter together in a large bowl using a hand mixer. Beat until light and fluffy. If the mixture is stiff, use one or two tablespoons of milk or cream to loosen it. Add a few drops of extract and mix well.
13. Pipe the icing on half the macaron shells. Sandwich with the remaining shells.

Nutritional values:Calories:

212kcal
Fat: 9.78g
Carbs: 26.4g
Protein: 4.20g

18. Baby blue layered jell-o

Perfect for a party, this layered Jell-O treat is not only fun to make, but also tasty to eat!

Image: tasteandtellblog.com

Preparation time: 20min
Cooking time: 2hrs 20 min
Total time: 2hrs 40min
Serves: 20

You will need:

• 4 packets berry blue Jell-O
• 4 packets unflavored gelatin
• 1 can sweetened condensed milk
• 5 cups water

How to:

1. Spray a 9×13 inch baking dish with cooking spray.
2. Mix one 3oz packet of Jell-O with a little over one teaspoon unflavored gelatin. Add a cup of boiling water and stir until it mixes properly. Pour into the content into a pan. Refrigerate for 20 minutes.
3. Mix the can of sweetened condensed milk with one cup of boiling water.
4. In another bowl, mix half cup cold water in two packets of unflavored gelatin. Let it stand for three minutes. Add in half cup boiling water and stir to dissolve.
5. Add sweetened condensed milk and cool it down to room temperature. Once the layer of Jell-O (from step 2) has set up for 20 minutes, pour one cup of the sweetened condensed milk mixture evenly over the layer of Jell-O. Refrigerate again for 20 minutes.
6. Repeat the Jell-O steps above to create another layer of Jell-O. Refrigerate it for 20 minutes.
7. Repeat until you have four layers of Jell-O and three layers of the sweetened condensed milk mixture. Keep it in the refrigerator until it completely sets. Cut into squares.

Nutritional values:Calories:

80kcal
Fat: 0g
Carbs: 19g
Protein: 1.4g

19. Blackberry-blueberry cupcakes with blueberry cream cheese frosting

Sometimes desserts are more fun when they are shared. Share a batch of these tempting and wholesome naturally coloured blueberry cupcakes and celebrate with friends and family.

Image: IStock

Preparation time: 20min
Cooking time: 24min
Total time: 44min
Serves: 12

You will need:

For blackberry-blueberry cupcakes:

• 7-1/2oz all-purpose flour
• 1/2tbsp baking powder
• 1/4tsp salt
• 17g freeze dried blueberries powder
• 4oz unsalted butter
• 2/3 cup granulated sugar
• 1/3 cup brown sugar
• A few drops of lemon oil
• 2 large eggs
• 3oz buttermilk
• 2oz blueberries, pureed and strained
• 2oz blackberries, pureed and strained
• 1tsp vanilla paste

For blueberry cream cheese frosting:

• 1/2 cup unsalted butter
• 4oz cream cheese
• 1tsp vanilla paste
• 17g freeze dried blueberries powder
• 2 cups confectioner’s sugar

How to:

1. For blackberry-blueberry cupcakes, preheat the oven to 350 degrees F.
2. In a small bowl, mix the flour, salt, baking powder and powdered blueberries.
3. Mix butter, granulated sugar, and brown sugar in a stand mixer.  Add a few drops of lemon oil.  Add eggs one at a time and mix until smooth.
4. In a measuring cup, mix buttermilk, blueberry and blackberry puree, and vanilla paste.
5. Alternately add buttermilk mixture and flour mixture into the creamed butter. Mix until fully incorporated.
6. Pour the batter into prepared muffin tins and bake for 20-24 minutes.
7. For blueberry cream cheese frosting, mix together butter and cream cheese.
8. Add vanilla paste, blueberry powder, and confectioner’s sugar.  Mix until smooth.

Nutritional values:Calories:

240kcal
Fat: 11g
Carbs: 30.50g
Protein: 4.37g

Quick tip

Bake the cupcakes in silicon-based popsicle molds to give an exciting twist to this traditional dessert.

20. Blue velvet cupcakes

These ultimate baby boy shower dessert is a perfect shade of blue. They are a yummy treat for both your eyes and taste buds.

Image: Shutterstock

Preparation time: 20min
Cooking time: 25min
Total time: 45min
Serve: 10

You will need:

For the cake:

• 2 cups sugars
• ½ pound butter, room temperature
• 2 eggs
• 1tbsp cocoa powder
• 1tbsp royal blue gel food coloring
• 1 dab violet gel food coloring
• 2-1/2 cups cake flour
• 1tsp salt
• 1 cup buttermilk
• 1tsp vanilla extract
• ½tsp baking soda
• 1tbsp vinegar

For frosting

• Cream cheese
• 2 sticks butter
• 1tsp vanilla extract
• 4 cups confectioner’s sugar

How to:

1. Preheat oven to 350 degrees F and line the cupcake pan with paper liners.
2. For the cake, combine sugar and butter until light and fluffy. Beat in eggs one at a time and blend it well after each addition.
3. Blend cocoa and food colorings to form a paste, add to the above mixture and mix well.
4. Sieve together flour and salt.
5. Add the flour mixture into the creamed mixture alternately with buttermilk. Blend in vanilla extract. In a bowl, combine baking soda and vinegar and gradually add to the mixture. Pour the batter into cupcake papers.
6. Batter should be thick! Bake for 25-30 minutes.
7. Let it cool completely before frosting.
8. For frosting, beat the cream cheese, butter and vanilla together until they are smooth. Beat until desired consistency is achieved. Put in the sugar and beat until the mixture is light and fluffy.
9. Frost the cupcakes with a butter knife.

Nutritional values:Calories:

240kcal
Fat: 12g
Carbs: 30g
Protein: 4.7g

21. Little pea sugar cookie pops

Who can say no to these adorable looking little pea sugar cookie pops? Don’t you just love the blue color scheme in this baby boy shower dessert?

Image: Shutterstock

Preparation time: 25min
Cooking time: 15min
Total time: 40min
Serve: 30

You will need:

• 6 cups all-purpose flour
• 1tsp salt
• 2 cups unsalted butter
• 2 cups sugar
• 2 large eggs
• 1tbsp pure vanilla extract
• ¼tsp pure lemon extract

How to:

1. Mix flour and salt in a bowl.
2. In a mixer, mix cream butter and sugar until fluffy. Beat in the eggs. Add flour mixture, vanilla and lemon extract to it and blend well.
3. Remove half the dough from the bowl, make a ball and wrap it well with a plastic wrap. Press down the wrapped ball with your palm and make a disc about two inches thick. Repeat the same thing with the second half of the dough. Refrigerate both the discs for 45 minutes.
4. Once cold and set, remove one disc, place two one-fourth inch wooden dowels on either side of the dough. Roll dough so it’s flush with dowels. This will ensure even thickness.
5. Place your dough again in the refrigerator for another 15 minutes. And cut your shapes using a cutter.
6. Preheat the oven to 325 degree F.
7. Bake for 14 minutes or till golden brown.
8. Let cookies cool.

Nutritional values:Calories:

280 kcal
Fat: 12g
Carbs: 32g
Protein: 2.8g

Now, it is the time to move to the pink colors.

Robin, a mother of three, recounts her delightful experience preparing delectable desserts for a baby shower. She says, “I recently made cake pops for a baby shower. I made three kinds of cake pops: Carrot Cake with Cream Cheese frosting, White Cake with Buttercream frosting, and Chocolate Cake with Buttercream frosting… I drizzled the cake pops with multiple colors and thought they turned out so perfectly! I denoted each color ribbon with the flavor of cake that they were. That way, they still looked pretty, and everyone knew what cake they would be getting (i).”

Baby Shower Desserts for Girls

In case you are having a baby girl, then choose one of the below desserts for your guests to know about the little one.

22. Strawberry mousse cups

Enjoy these layers of fluffy pink strawberry mousse resting in shells made of pure milk chocolate.

Image: Shutterstock

Preparation time: 10min
Cooking time: 0min
Total time: 10min
Serves: 9

You will need:

• 0.6oz freeze-dried strawberries
• 1 cup heavy cream
• ¼ cup confectioner’s sugar
• 2tbsp instant vanilla pudding mix, dry
• 9 chocolate cups
• 9 strawberry slices
• Sprinkles

How to:

1. Blend the strawberries in a food processor until they form a fine dust.
2. In a large bowl, beat the heavy cream, confectioner’s sugar, and pudding mix on medium-high for about two minutes. Put in the strawberry powder and beat until light and fluffy.
3. Pipe mousse into the chocolate cups and refrigerate for at least 2-3 hours before serving. Garnish with a slice of fresh strawberry and sprinkles.

Nutritional values:Calories:

190kcal
Fat: 11g
Carbs: 22g
Protein: 1g

23. Strawberry milk whoopie pies

Not only are these pies pretty and perfect for a baby girl shower but also cause spontaneous bursts of happiness.

Image: Created with Dall·E

Preparation time: 30min
Cooking time: 10min
Total time: 40min
Serves: 30

You will need:

For the shells:  

• 2-1/4 cups all-purpose flour
• 1-1/2tsp baking powder
• 1/4tsp salt
• 8tbsp white vegetable shortening
• 3/4 cup powdered strawberry milk mix.
• 1/2 cup brown sugar
• 1 whole egg
• 1 egg white
• 1 cup heavy cream
• 2tbsp milk
• 1tsp baking soda
• 1tsp white vinegar

For the shells filling:

• 3 cups confectioner’s sugar
• 1 cup unsalted, softened butter
• 1tsp vanilla extract

How to:

1. For the shells, preheat the oven to 375 degrees F.
2. Place two baking sheets with parchment paper.
3. Mix flour, salt and baking powder and keep it aside.
4. Combine vegetable shortening, strawberry milk powder and brown sugar until crumbly.
5. Beat in egg to the mixture, add the heavy cream and mix until smooth.
6. In a small condiment cup, mix milk, baking soda and vinegar.
7. Pour the baking soda mixture into the batter and then pour the flour mixture. Combine until thick. Transfer the mixture to a piping bag.
8. Pipe the batter into heaped two-inch rounds widely spaced on the baking sheet.
9. Bake for about eight minutes.
10. For the filling, mix all the ingredients in the bowl of a stand mixer fitted with the whisk attachment.
11. Beat on low speed until mixed, and then whip at a high speed until light and fluffy.

Nutritional values:Calories:

295kcal
Fat: 16g
Carbs: 37.9g
Protein: 2.19g

24. Swirl fudge

We bet, your guests cannot resist this beautiful pink swirl fudge.

Image: IStock

Preparation time: 20min
Cooking time: 5min
Total time: 25min
Serve: 8

You will need:

• 2 cups granulated sugar
• 3/4 cup heavy cream
• 3/4 cup unsalted butter
• A pinch of salt
• 11oz white chocolate morsels
• 7oz jar marshmallow crème
• 1tbsp strawberry gelatin mix

How to:

1. In a saucepan, melt butter with sugar, heavy cream and salt. Cook over medium-high heat until the mixture begins to boil. Boil for five minutes while stirring continuously.
2. Remove from heat.
3. Using a mixer beat in white chocolate and marshmallow crème until fully blended and soft. Pour half of it into a baking sheet.
4. To the remaining mixture, beat in strawberry gelatin and mix until smooth. Pour over the first layer and quickly swirl the two layers together.
5. Refrigerate for four hours or until it is set. Cut into bite sized pieces.

Nutritional values: Calories:

215kcal
Fat: 5.79g
Carbs: 40.68g
Protein: 2.36g

25. Raspberry swirled cheesecake cupcakes

Get comforting taste of homemade cheesecake cupcakes with this recipe. Flavored with creamy red raspberries, they are perfect for your dessert table.

Image: Shutterstock

Preparation time: 20min
Cooking time: 5min
Total time: 25min
Serves: 12

You will need:

For the crust

• ¾ cup graham cracker crumbs
• 1 ½ tsp granulated sugar
• 3 ½ tbsp melted salted butter

Raspberry swirl

• 4oz fresh raspberries
• 2tbsp granulated sugar

Cheesecake filling

• ¾ cup granulated sugar
• 1tbsp all purpose flour
• 8oz cream cheese
• 1tsp lemon zest
• 2 eggs
• 1tsp vanilla extract
• ¼ cup sour cream

How to:

1. For the crust, preheat the oven to 325 degrees F.
2. In a mixing bowl, stir together graham cracker crumbs and sugar, pour in melted butter and stir further.
3. Pour the content into 12 paper lined muffin cups, and press it firmly. Bake for five minutes, remove from the oven and leave it to cool.
4. For the raspberry swirl, add raspberries and two tablespoons granulated sugar in a food processor and blend until it’s pureed.
5. Press this mixture through a fine mesh strainer into a bowl.
6. For the cheesecake filling, whisk granulated sugar and flour in a bowl.
7. Add cream cheese and lemon zest and blend the mixture till its smooth.
8. Beat in the eggs one at a time. Stir vanilla and sour cream together.
9. Divide the mixture equally among the cups with the crust layer.
10. Swirl raspberry filling with cheese cake mixture using a toothpick to create a marbled design.
11. Bake in preheated oven for 25 minutes until cupcakes are puffed and nearly set. Remove from the oven and let it cool. Refrigerate it for three hours until it sets.

Nutritional values:Calories:

180kcal
Fat: 2.5g
Carbs: 37g
Protein: 3g

26. No bake strawberry cheesecake bites

These creamy strawberries are easy to make and tasty to eat.

Image: IStock

Preparation time: 15min
Cooking time: 0min
Total time: 15min
Serves: 10-12

You will need:

• Strawberries
• Softened cream cheese
• Powdered sugar
• Vanilla extract

How to:

1. Cut the top of strawberries and scoop out the inside with a paring knife.
2. Combine cream cheese, powdered sugar and vanilla in a bowl.
3. Fill each strawberry with the cheesecake filling.

Nutritional values:Calories:

50 kcal
Fat: 1g
Carbs: 11.6g
Protein: 1.2g

27. Raspberry zinger cake

Celebrate the joy of baby girl with this pretty pink raspberry zinger cake coated with shredded coconut.

Image: Shutterstock

Preparation time: 20min
Cooking time: 25min
Total time: 45min
Serves: 6-8

You will need:

• 1 box yellow cake mix
• 5.1oz box instant vanilla pudding
• 1 cup water
• 1 stick salted butter, melted and cooled slightly
• 4 large eggs, lightly beaten
• Shredded coconut

For raspberry coating:

• 3oz box raspberry Jello
• 2 cups boiling water
• 2 cups sweetened, shredded coconut
• 2tbsp cornstarch

For frosting:

• 1 stick salted butter
• 1/4 cup heavy whipping cream
• 1tsp vanilla extract
• 7oz jar marshmallow crème
• 3 cups powdered sugar

How to:

1. Preheat oven to 350 degree F. Grease and flour two round cake pans.
2. Combine eggs and butter. Add water, pudding mix, and cake mix and beat until the batter is smooth and thick. Spread it in the pans and bake for 20 -25 minutes.
3. Cool it completely.
4. Dissolve jello mix into boiling water. Place in a large, shallow pan and set in the refrigerator for 20 minutes.
5. Trim the domed tops from cakes. Dip cakes in the thickened jello mixture and remove them before the cakes get soggy. Let it set for about two hours.
6. For the filling, beat butter, vanilla and whipping cream. Put in marshmallow cream and beat until smooth. Slowly beat in the powdered sugar until just barely mixed. Increase the speed to high and beat until fluffy. Frost the cake, refrigerate for three hours and serve.
7. Garnish with shredded coconut.

Nutritional values:Calories:

330kcal
Fat: 15g
Carbs: 47g
Protein: 3g

28. No fail jell-o divinity

Please the new mom’s inner child with pink jell-o and chopped nuts.

Image: Created with Dall·E

Preparation time: 25min
Cooking time: 10min
Total time: 35min
Serves: 35

You will need:

• 3 cups granulated sugar
• ¾ cup light corn syrup
• ¾ cup water
• ⅛tsp salt
• 2 egg whites,
• 3tbsp jell-o (powder)
• 1tsp vanilla extract or other flavor
• 1 cup chopped nuts, optional

How to:

1. Spread waxed paper on two large baking sheets.
2. In a saucepan, bring the sugar, corn syrup, and water to a boil, stirring frequently to dissolve the sugar.
3. Once at a boil, cook at 250 degrees F and keep testing the temperature with a candy thermometer.
4. Whisk egg whites on high speed in a mixer until stiff peaks form.
5. Add the jell-o and blend well.
6. Turn the blender to medium-high and slowly pour the syrup into the egg white and jell-o mixture. Add the vanilla extract.
7. Continue beating until the mixture loses its shine and becomes thick enough to hold its shape when dropped from a spoon. This takes between around five minutes usually.
8. At this stage, mix in the nuts.
9. Spoon out a teaspoon or tablespoon of the mixture out at a time and use the other spoon to scrape the candy off the spoon. Spoons should be buttered or the candy will stick.
10. Once all the candies have been dropped, let them set for at least four hours.
11. Store in air tight containers.

Nutritional values:Calories:

280kcal
Fat: 20.56g
Carbs: 34.54g
Protein: 2.54g

Image: Stable Diffusion/MomJunction Design Team

Infographic: Dessert Table Presentation Ideas

Presentation is the key when it comes to food, especially sweet treats. So if you have picked your favorite dessert recipe from the list above, this infographic offers some ideas to make your dessert table an attractive feature of your baby shower decorations.

Illustration: Momjunction Design Team

Create a special dessert table for your baby shower with easy DIY treats! Learn how to make delicious and unique desserts that will wow your guests.

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Seeemaa BudhrajaDDHE & DNHE

Seeemaa Budhraja is a Delhi-based dietitian and nutritionist. She specializes in weight and lifestyle management. She is a healthy recipe designer, works as a health motivator and wellness coach as well. She has worked as a slimming head with one of the top organizations in India.

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Kalpana MMA (English)

Kalpana Nadimpalli graduated in English Literature and Psychology. Her fascination for the corporate world made her do a Masters in Business Administration from Andhra University. Being a mother of two boys, she could naturally fit into the shoes of a writer at MomJunction.

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Rebecca MalachiBSc

Rebecca is a pregnancy writer and editor with a passion for delivering research-based and engaging content in areas of fertility, pregnancy, birth, and post-pregnancy. She did her graduation in Biotechnology and Genetics from Loyola Academy, Osmania University and obtained a certification in ‘Nutrition and Lifestyle in Pregnancy’ from Ludwig Maximilian University of Munich (LMU).

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Ratika holds a master's degree in commerce and a post-graduate diploma in communication and journalism from Mumbai University. She has 6 years of experience writing in various fields, such as finance, education, and lifestyle.

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