Last-Minute Festive Bakes
Running out of time but still want to serve something homemade and festive? Whether you’re hosting friends, enjoying a quiet evening at home, or need a little something to bring to a party, these easy bakes come together quickly, but still feel joyful and celebratory.
Most of these are quick suggestions, but I’ve included a full recipe for lemon bars at the end if you’d like to bake something from scratch.
1. Mini Cupcakes with Whipped Ganache or Frosting
Make any simple cupcake batter. It can be vanilla, chocolate, or lemon, and pipe whipped ganache or buttercream swirls using a star shaped piping tip. If you are looking for a value for money set, I would recommend this Piping Bags and Tips Set. Sprinkle over the whipped cream any Edible Festive Sprinkles or Gold Edible Glitter if you have them.
Tip: Bake in these Mini Cupcake Liners for faster baking and a bite-sized party vibe.
2. Fudgy Brownies with a Sparkle
A batch of rich, fudgy brownies is always a crowd-pleaser. Cut into small squares and sprinkle with Edible Gold Dust or flaky seasalt while still warm. I like baking brownies in my Nordic Ware Natural Aluminium Square Cake Pan as aluminium pans allow for even heating, making it easier to achieve a consistent texture while having moist centres and perfectly set edges. A great plus is it also comes with a lid for easy storage in the fridge.
3. Boozy Whipped Cream over Store-Bought Cake
Short on time? Dress up a store-bought pound cake with a whipped cream topping lightly flavoured with Cointreau, rum, or Baileys. Add fresh fruit or crushed meringue for extra flair.
4. Sugar-Dusted Sablé Viennois
These elegant French butter cookies look and taste sophisticated but come together quickly. Pipe into rosettes, bake, then dust with icing sugar or dip the ends in chocolate.
→ Try my Sablé Viennois Recipe here.
→ Consider getting this Piping Bags and Tips Set if you’re still building up your baking toolkit.
5. Citrus Shortbread or Lemon Bars
For something bright and buttery, lemon bars are a lovely balance to all the chocolatey bakes of the season. See the full recipe below or in our recipe tab.
Tips for Success
Zesting directly over the sugar helps capture the citrus oils.
Use room temperature eggs for a smoother filling.
Don’t overbake — slight wobble means creamy texture.
Dust with icing sugar just before serving to avoid absorption.
Serving & Storage
Serve these bars chilled or at room temperature with tea or coffee. Perfect for picnics, gatherings, or a weekday treat. Store refrigerated in an airtight container for up to 5 days. They also freeze beautifully for up to 3 months.
Ingredients
- SHORTBREAD CRUST:
- 300 g plain flour (about 2½ cups)
- 60–80 g icing sugar (⅔ cup), plus extra for dusting
- ½ tsp fine salt
- 170 g unsalted butter, melted
- 1 tsp vanilla extract (optional)
- LEMON FILLING:
- Zest of 2–3 lemons
- 600 g caster sugar (about 3 cups)
- 60 g plain flour (½ cup)
- 8 large eggs, room temperature
- 240 ml fresh lemon juice (from about 3–4 lemons)
- 1–2 tsp finely grated orange zest (optional but adds complexity)
Instructions
- Prepare the pan. Line a 9×13 inch (23×33 cm) baking tin with parchment paper, leaving some overhang to lift the bars later. Preheat oven to 180 °C (350 °F).
- Make the base: In a mixing bowl, whisk together flour, icing sugar and salt. Stir in the melted butter and vanilla extract until a soft dough forms. Press the dough evenly into the prepared tin using your hands or the back of a spoon. Bake for 20–22 minutes until lightly golden and firm to the touch.
- Infuse the sugar: While the base is baking, combine the caster sugar and lemon zest in a food processor or bowl. Pulse briefly or rub with your fingers until the sugar is moist and fragrant. This step helps release the citrus oils.
- Prepare the filling: Whisk the lemon-zest sugar with the flour. Add the eggs and whisk until smooth. Stir in the lemon juice and optional orange zest. The mixture will be liquid — this is normal.
- Bake the lemon layer: Pour the filling over the warm base. Return the tin to the oven and bake for 25–28 minutes, or until the filling is just set in the centre. It should have a slight wobble but no liquid jiggle.
- Chill and cut: Let the tray cool on a rack for 1 hour, then refrigerate for at least 2–3 hours. Once firm, dust with icing sugar and cut into neat bars using a sharp knife. For clean edges, wipe the knife between each cut.
Share your thoughts
Did you try this recipe? Rate it below and let others know what you think!