9 Ways to Make Store-Bought Desserts Look Homemade in Minutes

Here comes the holiday season, that wonderful time of year when we’re expected to decorate the house, wrap the gifts, entertain the relatives and produce magnificent desserts, preferably while humming Christmas carols and looking completely relaxed.

Right. And I suppose the laundry folds itself.

When time is short, there’s no shame in heading to the supermarket bakery for a little assistance. But here’s an idea I love: Instead of treating that purchased dessert as the finished product, think of it as your main ingredient. With a few inexpensive additions and a little imagination, you can turn something ordinary into a dessert that looks and tastes like your own creation.

And nobody needs to know how little time it took. Unless they ask. Then you can proudly reveal your brilliance.

Here are nine of my favorite tricks.

1. Give pound cake a promotion. Pick up a plain bakery pound cake, slice it into thick pieces and layer with sweetened whipped cream and fresh berries. Arrange in a glass serving bowl for an instant trifle. For extra flavor, brush the cake slices lightly with orange juice before assembling. Suddenly, that $5 cake has a whole new career.

2. Dress up a cheesecake. A plain supermarket cheesecake is practically begging for attention. Spoon canned cherry pie filling, warmed raspberry preserves or homemade caramel sauce over the top. Add a border of whipped cream and perhaps a few chocolate curls. Transfer it to your prettiest cake stand. The transformation takes five minutes, and the compliments may last all evening.

3. Make brownies behave like royalty. Buy a package of bakery brownies and cut them into small, uniform squares. Drizzle with melted white chocolate, sprinkle with crushed peppermint candies or top each with a fresh raspberry. Arrange on a decorative platter. What started as an ordinary brownie becomes a fancy little confection worthy of a holiday buffet.

4. Turn cookies into sandwiches. Choose two soft bakery cookies and spread a generous layer of cream cheese frosting, buttercream or softened ice cream between them. Press together gently. For an especially festive touch, roll the exposed filling in miniature chocolate chips or colorful sprinkles. Refrigerate frosted sandwiches or freeze the ice cream versions until serving.

5. Give apple pie a little attitude. A purchased apple pie can become something special with a warm homemade topping. (If you can, slip that pie into your own pie pan. See how that works?) Melt 2 tablespoons of butter with 2 tablespoons of brown sugar and a pinch of cinnamon. Stir until smooth, then drizzle over warmed slices. Add a scoop of vanilla ice cream. That’s not just apple pie anymore. That’s an event.

6. Build individual dessert parfaits. Purchase chocolate pudding, vanilla pudding or bakery mousse. Spoon into small glasses, alternating with crushed cookies, whipped cream or fresh fruit. Finish with chocolate shavings or a sprinkle of toasted coconut. Individual servings look elegant, and nobody has to wrestle with slicing dessert while eight people wait impatiently.

7. Turn doughnuts into dessert. Plain glazed doughnuts are surprisingly versatile. Cut them in half horizontally, lightly toast the cut sides in a skillet and fill with whipped cream and sliced strawberries. Replace the tops and dust with powdered sugar. Serve immediately. Your guests will wonder which fancy bakery supplied them. Technically, they did. You just handled the renovations.

8. Make a cake look custom-made. Start with a plain frosted supermarket cake. Remove any plastic decorations, then add your own finishing touches: fresh berries, chocolate curls, toasted nuts or a light dusting of cocoa. A simple ribbon around the cake stand adds elegance without touching the food. Suddenly, it’s a centerpiece rather than a last-minute purchase.

9. Create a dessert board. This may be my favorite shortcut of all. Buy a small assortment of bakery cookies, miniature pastries and brownie bites. Arrange them on a large wooden board or platter with strawberries, grapes, chocolate squares and a little bowl of caramel dip. Fill every space. The abundance makes it look wonderfully extravagant, even when the ingredients were carefully chosen on sale.

One final trick applies to nearly everything: Presentation matters. Remove bakery packaging, use attractive serving dishes and add one thoughtful finishing touch. That alone can make a remarkable difference.

The holidays are supposed to be about gathering with people we love, not proving we can bake from scratch while simultaneously polishing the silver.

Let the bakery do the heavy lifting. You supply the personality. I call that semi-homemade.