14 Gorgeous Bridal Shower Dessert Bar Ideas That Impress

You’re planning a bridal shower and want a dessert display that makes guests linger, snap photos, and pick favorites. A thoughtfully arranged sweet table can set the tone, and these Bridal Shower Dessert Bar Ideas give you show-stopping options you can actually make at home.

This list covers 14 gorgeous, approachable recipes. You’ll find bite-sized treats, elegant plated desserts, and colorful sweets that look great on a dessert bar. Each recipe includes full ingredients, clear steps, and serving tips so you can mix and match for a cohesive bridal shower dessert bar.

Whether you want light fruit-forward options, rich chocolate bites, or pretty pastel cookies, you’ll get recipes designed for a crowd. Pin your favorites, make a plan, and get ready to impress with a bridal shower dessert bar guests will remember.

1. Bridal Shower Dessert Bar Ideas: Mini Lemon Tarts

These mini lemon tarts are bright, tangy, and polished. The crisp shell contrasts with silky lemon curd for a perfect bite. They feel elegant on a dessert bar and add a fresh citrus note to heavier sweets.

Prep time: 30 minutes (plus chilling) | Cook time: 15 minutes | Makes: 24 mini tarts

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1 large egg yolk, room temperature
• 2 tbsp ice water
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1/2 cup fresh lemon juice (about 3 lemons)
• 1/4 cup heavy cream
• 2 tbsp unsalted butter, room temperature
• Zest of 1 lemon for garnish
• Powdered sugar for dusting (optional)

Instructions

1. Preheat oven to 350°F (175°C). Lightly butter a 24-cup mini tart pan.
2. Whisk 1 1/4 cups flour and 1/4 cup powdered sugar in a bowl.
3. Cut in 1/2 cup cold butter with a pastry cutter until pea-size crumbs form.
4. Stir in 1 egg yolk and 2 tbsp ice water until dough holds. Don’t overwork.
5. Press dough into tart pans evenly. Chill 15 minutes in fridge.
6. Bake shells 12–15 minutes until edges are pale golden. Cool on rack.
7. Lower oven to 325°F (160°C). Whisk 1 cup sugar and 3 eggs until smooth.
8. Add 1/2 cup lemon juice, 1/4 cup cream, and 2 tbsp butter. Strain into a bowl.
9. Pour curd into shells. Bake 10–12 minutes until centers set but slightly wobbly.
10. Cool 30 minutes, then chill 1 hour. Garnish with lemon zest and a dusting of powdered sugar.

How to Serve It

Serve on a white ceramic tray with lemon slices and small mint sprigs. Garnish each tart with a curl of lemon zest. Pair with sparkling tea or light prosecco. Store in an airtight container in the fridge up to 3 days. Make tart shells a day ahead and fill on the event day.

2. Chocolate-Dipped Strawberries with White Chocolate Drizzle

These chocolate-dipped strawberries are quick to make and beautifully romantic. The juicy berry against crisp chocolate gives a satisfying texture contrast. They bring a pop of color to any dessert bar and please nearly every guest.

Prep time: 20 minutes | Cook time: 0 minutes (chill time) | Makes: 24 strawberries

Ingredients

• 24 large fresh strawberries, washed and dried
• 8 oz dark chocolate (60–70%), chopped
• 6 oz white chocolate, chopped
• 1 tbsp coconut oil or neutral oil
• 1/4 tsp vanilla extract
• 2 tbsp crushed pistachios for garnish
• 2 tbsp freeze-dried raspberry powder for garnish
• Edible gold leaf (optional) for accents
• Parchment paper for setting

Instructions

1. Line a baking sheet with parchment. Dry strawberries thoroughly.
2. Melt 8 oz dark chocolate with 1/2 tbsp oil in 20-second microwave bursts. Stir smooth.
3. Stir in 1/4 tsp vanilla. Dip half the strawberries into dark chocolate. Place on parchment.
4. Melt 6 oz white chocolate with 1/2 tbsp oil similarly.
5. Dip remaining strawberries in white chocolate or drizzle white chocolate over dark ones.
6. Sprinkle crushed pistachios on some berries. Dust others with raspberry powder.
7. Add gold leaf accents if desired. Chill 15–20 minutes until set.
8. Serve at cool room temperature. Doneness test: chocolate should snap when bitten.

How to Serve It

Display on a tiered tray or slate board with fresh greens for contrast. Pair with champagne or a floral iced tea. Store in fridge up to 2 days, but bring to cool room temp before serving. Make the day of the event for fresher strawberries.

3. Mini Pavlovas with Whipped Cream and Berries

Mini pavlovas are crisp outside, marshmallow-soft inside, and topped with fresh cream. They feel light and elegant on a dessert bar. The bright berries and flowers make a gorgeous presentation.

Prep time: 20 minutes | Cook time: 1 hour 15 minutes | Makes: 12 mini pavlovas

Ingredients

• 4 large egg whites, room temperature
• 1 cup granulated sugar
• 1 tsp white vinegar
• 1 tsp cornstarch
• 1/2 tsp vanilla extract
• 1 cup heavy whipping cream, cold
• 2 tbsp powdered sugar
• 1 cup mixed berries (strawberries, raspberries, blueberries)
• Zest of 1 lemon
• Edible flowers for garnish

Instructions

1. Preheat oven to 250°F (120°C). Line two baking sheets with parchment.
2. Beat 4 egg whites on medium speed until soft peaks form.
3. Gradually add 1 cup sugar, beating until stiff, glossy peaks.
4. Fold in 1 tsp vinegar, 1 tsp cornstarch, and 1/2 tsp vanilla gently.
5. Spoon or pipe 12 nests onto parchment, creating a small well in center.
6. Bake 1 hour 10 minutes until dry to touch. Turn off oven and cool with door ajar 30 minutes.
7. Whip 1 cup cream with 2 tbsp powdered sugar until soft peaks.
8. Spoon cream into cooled nests. Top with mixed berries and lemon zest.
9. Serve immediately. Doneness test: meringue should be dry outside and slightly chewy inside.

How to Serve It

Set on a rustic wooden board with extra berries scattered. Add edible flowers for bridal charm. Pair with sweet sparkling wine or floral tea. Best served the day made. Store meringue shells in an airtight container up to 2 days and assemble before serving.

4. Bridal Shower Dessert Bar Ideas: Vanilla Cupcakes with Swiss Meringue Buttercream

Classic vanilla cupcakes with silky Swiss meringue buttercream look refined on a dessert bar. The buttercream is glossy and light, while the cakes stay moist. A crowd-pleaser for guests who love familiar flavors.

Prep time: 25 minutes | Cook time: 18–20 minutes | Makes: 24 cupcakes

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 3 large eggs, room temperature
• 1 cup whole milk, room temperature
• 2 tsp vanilla extract
• 4 large egg whites, room temperature (for buttercream)
• 1 cup granulated sugar (for buttercream)
• 1 1/2 cups unsalted butter, room temperature (for buttercream)
• Pinch of salt
• Pastel sprinkles or fresh petals for decoration

Instructions

1. Preheat oven to 350°F (175°C). Line two muffin tins with 24 liners.
2. Whisk 2 1/2 cups flour, 1 1/2 cups sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Beat 1 cup butter until creamy. Add 3 eggs one at a time.
4. Mix in flour and 1 cup milk alternately, starting and ending with flour. Stir in 2 tsp vanilla.
5. Fill liners 2/3 full. Bake 18–20 minutes until a toothpick comes out clean. Cool fully.
6. For buttercream: whisk 4 egg whites and 1 cup sugar over a double boiler until sugar dissolves and reaches 160°F.
7. Whip until glossy peaks form. Add 1 1/2 cups butter in cubes, whipping until smooth. Add pinch of salt.
8. Pipe buttercream onto cooled cupcakes. Decorate with sprinkles or petals.
9. Store in fridge up to 3 days. Bring to room temp before serving.

How to Serve It

Arrange on a tiered stand with matching liners for a cohesive look. Add edible flowers or gold sugar pearls for bridal charm. Pair with coffee or champagne. Make cupcakes a day ahead and frost the morning of the event for freshness.

5. Raspberry Chocolate Thumbprint Cookies

These thumbprint cookies combine buttery shortbread with tart raspberry jam and a hint of chocolate. They’re bite-sized and perfect for a dessert bar where guests sample many sweets.

Prep time: 20 minutes | Cook time: 12–14 minutes | Makes: 36 cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 cup almond flour
• 3/4 cup powdered sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1/4 tsp fine salt
• 3/4 cup raspberry jam (seedless preferred)
• 2 oz dark chocolate, melted (for a drizzle)
• Powdered sugar for dusting

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Beat 1 cup butter with 3/4 cup powdered sugar until light.
3. Mix in 1 tsp vanilla and 1/4 tsp almond extract.
4. Stir in 2 1/4 cups flour, 1/2 cup almond flour, and 1/4 tsp salt until soft dough forms.
5. Roll dough into 1-inch balls and place 2 inches apart.
6. Press thumb into each ball to create a small well.
7. Fill wells with 1/2 tsp jam each. Bake 12–14 minutes until edges are lightly golden.
8. Cool 10 minutes on sheet then transfer to rack.
9. Drizzle with melted dark chocolate and dust with powdered sugar once set.

How to Serve It

Arrange in neat rows on a porcelain plate with fresh raspberries. Offer coffee, tea, or dessert wine. Store in an airtight container up to 4 days. Dough freezes well; shape balls and freeze on tray, then bake from frozen adding a few minutes.

6. Mini New York Cheesecakes with Strawberry Compote

Individual cheesecakes are creamy and rich yet portable. The tangy compote cuts the richness, making these perfect on a dessert bar. Guests love the personal portions.

Prep time: 25 minutes | Cook time: 18–20 minutes | Makes: 12 mini cheesecakes

Ingredients

• 1 1/2 cups graham cracker crumbs
• 4 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• 16 oz cream cheese, room temperature
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 1/2 cups fresh strawberries, chopped
• 3 tbsp granulated sugar (for compote)
• 1 tsp cornstarch mixed with 1 tbsp water

Instructions

1. Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with liners.
2. Mix 1 1/2 cups crumbs, 4 tbsp melted butter, and 2 tbsp sugar. Press 1 tbsp per liner into bottom.
3. Beat 16 oz cream cheese with 1/2 cup sugar until smooth.
4. Add 2 eggs, one at a time. Mix in 1/2 cup sour cream, 1 tsp vanilla, and 1 tbsp lemon juice.
5. Fill liners almost full. Bake 18–20 minutes until edges set and centers slightly jiggly.
6. Cool to room temp, then chill 2 hours.
7. For compote: simmer 1 1/2 cups strawberries with 3 tbsp sugar briefly. Stir in cornstarch slurry until thickened. Cool.
8. Spoon compote onto chilled cheesecakes before serving.

How to Serve It

Place on a mirrored tray with small serving spoons. Garnish with a mint leaf or microgreens. Pair with coffee or a sweet dessert wine. Store chilled up to 3 days. Cheesecakes keep well; assemble compote just before serving.

7. Bridal Shower Dessert Bar Ideas: French Macaron Tower

A macaron tower brings couture flair to a sweet table. The crisp shells and chewy centers come in many flavors and colors, making them ideal for a bridal shower dessert bar.

Prep time: 1 hour | Cook time: 15–20 minutes | Makes: 36–48 macarons (about 3 dozen)

Ingredients

• 1 3/4 cups powdered sugar
• 1 cup almond flour, sifted
• 3 large egg whites, aged overnight and room temperature
• 1/4 cup granulated sugar
• Pinch of salt
• Gel food coloring (optional)
• 1/2 cup butter, room temperature (for buttercream filling)
• 1 1/2 cups powdered sugar (for filling)
• 1 tsp vanilla extract
• Fruit jam or ganache for alternate filling

Instructions

1. Sift powdered sugar and almond flour together twice.
2. In a clean bowl, whisk 3 egg whites with a pinch of salt until foamy.
3. Gradually add 1/4 cup sugar, whisk to stiff peaks. Fold in color if using.
4. Fold dry mix into meringue in batches until a smooth batter flows like lava.
5. Pipe 1.5-inch rounds onto parchment. Tap tray to release air bubbles.
6. Let piped shells rest 30–40 minutes until a skin forms.
7. Preheat oven to 300°F (150°C). Bake 15–18 minutes until feet form and shells are firm.
8. Cool fully before filling.
9. For filling: beat 1/2 cup butter with 1 1/2 cups powdered sugar and 1 tsp vanilla until smooth. Pipe onto shells and sandwich.

How to Serve It

Stack on a cone-shaped styrofoam or tier for a decorative tower. Alternate colors for visual rhythm. Pair with champagne or espresso. Store macarons in an airtight container in the fridge up to 3 days; bring to room temperature before serving. You can make shells a day ahead and fill the morning of the event.

8. Mini Éclairs with Vanilla Pastry Cream

Mini éclairs are classic, elegant, and perfect for a refined dessert bar. The airy choux pastry, creamy filling, and glossy chocolate glaze make a luxurious bite.

Prep time: 35 minutes | Cook time: 30 minutes | Makes: 24 mini éclairs

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1 cup water
• 1/2 tsp salt
• 1 tbsp granulated sugar
• 1 cup all-purpose flour
• 4 large eggs, room temperature
• 2 cups whole milk
• 1/2 cup granulated sugar (for pastry cream)
• 4 large egg yolks
• 1/4 cup cornstarch
• 2 tbsp unsalted butter (for cream)
• 1 tsp vanilla extract
• 6 oz dark chocolate for glaze
• 2 tbsp light corn syrup (for shine)

Instructions

1. Preheat oven to 425°F (220°C). Line baking sheets with parchment.
2. In saucepan, bring 1 cup water, 1/2 cup butter, 1/2 tsp salt, and 1 tbsp sugar to a boil.
3. Remove from heat and stir in 1 cup flour until dough forms.
4. Return to low heat, dry dough for 1–2 minutes. Cool 5 minutes.
5. Beat in 4 eggs one at a time until smooth and glossy.
6. Pipe 3–4 inch logs. Bake 10 minutes at 425°F, then reduce to 375°F (190°C) and bake 15–20 minutes until golden and hollow. Cool.
7. For pastry cream: heat 2 cups milk to simmer. Whisk 1/2 cup sugar, 4 yolks, and 1/4 cup cornstarch. Temper with hot milk, return to heat, thicken, then stir in 2 tbsp butter and 1 tsp vanilla. Chill.
8. Fill choux via piping hole with chilled cream.
9. Melt 6 oz chocolate with 2 tbsp corn syrup and dip tops of éclairs. Set until glossy.

How to Serve It

Arrange on mirrored trays with small serving tongs. Garnish with gold leaf or powdered sugar. Pair with coffee or dessert wine. Store chilled up to 2 days. Make choux and cream a day ahead and assemble same day.

9. Floral Sugar Cookies with Royal Icing

These floral sugar cookies are decorative additions to a bridal dessert bar. Crisp, buttery cookies and smooth royal icing give a canvas for edible flowers and piped details.

Prep time: 30 minutes | Cook time: 10–12 minutes | Makes: 36 cookies

Ingredients

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp fine salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg, room temperature
• 2 tsp vanilla extract
• 1 tsp almond extract
• 2 cups powdered sugar (for icing)
• 3 tbsp meringue powder
• 5–6 tbsp warm water
• Gel food coloring, edible flowers, and gold dust for decoration

Instructions

1. Whisk 3 cups flour, 1 tsp baking powder, and 1/2 tsp salt.
2. Cream 1 cup butter with 1 cup sugar until fluffy.
3. Add 1 egg, 2 tsp vanilla, and 1 tsp almond. Mix well.
4. Gradually add dry mix. Chill dough 1 hour.
5. Preheat oven to 350°F (175°C). Roll dough 1/4-inch thick and cut shapes.
6. Bake 10–12 minutes until edges pale golden. Cool.
7. For royal icing: beat 2 cups powdered sugar, 3 tbsp meringue powder, and 5–6 tbsp water to stiff peaks. Tint as desired.
8. Pipe outlines, let set slightly, then flood with thinner icing. Add piped flowers and edible blooms.
9. Let cookies dry 4–6 hours or overnight for best finish.

How to Serve It

Stack on cake stands or lay flat with parchment. Add sprigs of fresh herbs or small blossoms for scale. Pair with tea or coffee. Store in an airtight container up to 5 days. Decorate a day ahead and store in a cool, dry place.

10. Salted Caramel Brownie Bites

These brownie bites are fudgy, rich, and finished with buttery salted caramel. They add deep chocolate flavor and texture contrast to a dessert bar full of light sweets.

Prep time: 15 minutes | Cook time: 20–25 minutes | Makes: 36 bites

Ingredients

• 1 cup (2 sticks) unsalted butter
• 8 oz semisweet chocolate, chopped
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar, packed
• 4 large eggs, room temperature
• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 cup caramel sauce (store-bought or homemade)
• 1 tsp flaky sea salt
• 8 oz dark chocolate, melted (for drizzle)

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×13 pan with foil and grease.
2. Melt 1 cup butter and 8 oz chocolate together until smooth.
3. Stir in 1 1/2 cups sugar and 1/2 cup brown sugar until glossy.
4. Beat in 4 eggs, one at a time. Stir in 1 tsp vanilla.
5. Fold in 1 1/4 cups flour and 1/2 tsp salt until just combined.
6. Pour half the batter into pan. Dollop 1/2 cup caramel over and swirl lightly.
7. Add remaining batter and smooth. Bake 20–25 minutes until toothpick shows a few moist crumbs.
8. Cool completely. Cut into 1.5-inch bites.
9. Drizzle with melted dark chocolate and top with flaky sea salt.

How to Serve It

Serve on slate plates with small forks. Add extra caramel for dipping. Pair with bold coffee or tawny port. Store in an airtight container at room temp up to 3 days. Brownies freeze well; thaw before serving.

11. Champagne Jelly Cups with Fresh Berries

Champagne jelly cups are light, shimmering, and festive. They bring effervescence and a delicate flavor to a dessert bar. Perfect for bridal celebrations where bubbly sets the mood.

Prep time: 15 minutes | Chill time: 3 hours | Makes: 12 cups

Ingredients

• 1 1/2 cups champagne or sparkling wine
• 1/2 cup water
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 2 1/2 tsp unflavored gelatin powder
• 1/4 cup cold water (for blooming)
• 1/2 cup heavy whipping cream, lightly whipped (optional layer)
• 1 cup mixed berries
• Mint leaves for garnish

Instructions

1. Bloom 2 1/2 tsp gelatin in 1/4 cup cold water for 5 minutes.
2. Heat 1/2 cup water with 1/4 cup sugar until sugar dissolves.
3. Remove from heat and stir in bloomed gelatin until melted.
4. Add 1 1/2 cups champagne and 1 tbsp lemon juice. Cool slightly.
5. Place a few berries into mini cups. Pour jelly mixture over berries.
6. Chill 3 hours until fully set.
7. Top with a dollop of lightly whipped 1/2 cup cream if using.
8. Garnish with mint leaves just before serving.

How to Serve It

Display in clear glasses so the color shows. Use tiny gold spoons. Pair with light appetizers or fresh fruit. Store chilled up to 24 hours for best fizz preservation. Make the day of the event for best texture.

12. Coconut Lime Bars

Coconut lime bars are bright, tropical, and have a tender shortbread base. They add a sunny note to your dessert bar and contrast creamy and fruity flavors.

Prep time: 20 minutes | Cook time: 25–30 minutes | Makes: 16 bars

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, cold and cubed
• 1/3 cup shredded sweetened coconut
• 3 large eggs, room temperature
• 1 1/2 cups granulated sugar
• 1/2 cup fresh lime juice (about 3–4 limes)
• 2 tbsp lime zest
• 2 tbsp all-purpose flour (for topping)
• Powdered sugar for dusting

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8 pan with foil.
2. Mix 1 1/2 cups flour, 1/2 cup powdered sugar, and 3/4 cup cold butter to form crumbs.
3. Press half into pan for crust. Bake 12–15 minutes until set.
4. Meanwhile whisk 3 eggs, 1 1/2 cups sugar, 1/2 cup lime juice, 2 tbsp zest, and 2 tbsp flour.
5. Stir in 1/3 cup coconut.
6. Pour over hot crust and bake 18–20 minutes until filling set and edges just golden.
7. Cool completely, then chill 1 hour.
8. Dust with powdered sugar and sprinkle extra coconut before cutting into 16 squares.

How to Serve It

Serve on a white platter with lime wedges and toasted coconut. Pair with iced tea or a tropical mocktail. Store chilled up to 4 days. Make a day ahead for easier slicing.

13. Strawberry Shortcake Trifles in Mini Jars

Layered trifles in jars are charming and practical. Layers of vanilla cake, whipped cream, and macerated strawberries make a classic dessert bar item. Guests can grab and go with no plating.

Prep time: 20 minutes | Assembly time: 15 minutes | Makes: 12 jars

Ingredients

• 2 cups fresh strawberries, sliced
• 3 tbsp granulated sugar
• 1 store-bought or homemade vanilla sponge cake (about 8×8)
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp lemon juice
• 12 mini mason jars
• Mint leaves for garnish

Instructions

1. Toss 2 cups strawberries with 3 tbsp sugar and 2 tbsp lemon juice. Macerate 15 minutes.
2. Whip 2 cups heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla to soft peaks.
3. Cube sponge cake into 1-inch pieces.
4. Spoon a layer of cake into jars, add whipped cream, then strawberries.
5. Repeat layers until jars are nearly full. Finish with a dollop of cream and a strawberry half.
6. Chill 30 minutes before serving to let flavors meld.
7. Garnish with mint leaves.

How to Serve It

Arrange jars on a rustic tray with small spoons. Pair with chilled lemonade or rose wine. Store refrigerated up to 24 hours. Assemble the morning of the event for best texture.

14. Bridal Shower Dessert Bar Ideas: Assorted Mini Donuts (Glazed, Maple, and Lemon)

Mini donuts are playful and customizable. Offering three glazes gives variety—sweet, tangy, and maple-butter flavors. They're easy to display on a board or donut wall at a bridal shower dessert bar.

Prep time: 20 minutes | Cook time: 10 minutes (per batch) | Makes: 48 mini donuts

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup powdered sugar (for lemon glaze)
• 2 tbsp fresh lemon juice
• 1/2 cup maple syrup + 1/2 cup powdered sugar (for maple glaze)
• 1 cup chocolate glaze or neutral glaze, sprinkles, chopped nuts for topping

Instructions

1. Preheat mini donut pan and lightly grease. Preheat oven to 350°F (175°C) if baking, or heat oil to 350°F for frying.
2. Whisk 2 1/2 cups flour, 1/2 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. Mix 1 cup buttermilk, 2 eggs, 1/4 cup melted butter, and 1 tsp vanilla.
4. Combine wet and dry ingredients until just mixed.
5. Pipe batter into donut pan and bake 8–10 minutes until springy. For frying, drop spoonfuls into hot oil 1–2 minutes per side.
6. Make lemon glaze: whisk 1 cup powdered sugar with 2 tbsp lemon juice until smooth.
7. Make maple glaze: whisk 1/2 cup maple syrup with 1/2 cup powdered sugar.
8. Dip warm donuts into glazes and add sprinkles or chopped nuts. Let set 10 minutes.

How to Serve It

Display on a tiered donut stand or peg wall. Offer labels for flavors and small plates. Pair with coffee, latte, or cider. Store glazed donuts in an airtight container up to 2 days; best eaten fresh. You can bake dough the day before and glaze on event day.

You now have 14 recipes to build a bridal shower dessert bar that's visually cohesive and full of flavor. These Bridal Shower Dessert Bar Ideas range from light and fruity to rich and chocolatey, so you can mix flavors and sizes for variety. Pin the ones you love, plan which to make ahead, and invite someone to help you assemble the bar. Which flavors do you want to include first — fruity, chocolate, or a mix? Share this with friends helping you plan the shower and start creating a menu that looks as lovely as it tastes.