Dessert Factory: Inquirer Lifestyle's Best Desserts 2 Book Launch

I got to attend the launching of Inquirer Lifestyle's Best Desserts 2 by Vangie Baga-Reyes last Monday at the SM Aura Premier. This is a follow up to the first Best Desserts book which was a success.

Priced at Php 390.00, the book was sold at an introductory price of Php 350.00 during the launch.

The SMX Convention Center was filled with rows and rows of desserts, transforming it into one big dessert factory.

Tessa Prieto hosted the program while her sister Sandy Prieto welcomed the guests and participating chefs, bakers and restaurateurs to the book launch. 

After giving recognition to around 70+++ chefs, bakers, and sweet tooth fairies, it was time to indulge and give in to the sugar rush.

So here are some of the desserts that made it to second list of the best all over the country:

Apple Crumble Cheesecake at the Le Jardin booth, 

a masterpiece of the late Chef Hasset Go.

Desserts by Ginny

Citrus Melange Tropical Pie by @cynfullysweets

The colours of the rainbow.

Macaron tower by Bizu

Chocolate Terraces by Sofitel

Let's go round and round and round.

Cravings got Wickedly sinful.

Strawberry Panna Cotta by Bistro Ravioli

Cakes by Miriam's Tres Leches 

Strawberries everywhere at Cakes by Miriam

Art of Pie's Nutella Banana Cream Pie

Neapolitan Cake/Squares by Cioccolo

Choco Bucket by Sprinkles and Frostings

The Kuku Chocolate Cake

My Cookie Lab's colorful crinkles

So what does Panqueque mean?

Raspberry and Rose Mousse

Cookies by the Bald Baker

Churros overload at the La Lola's station

It does taste like butterball candies.

Indulging in a cup of Carmen's Best Ice Cream 

Pepita's Kitchen's contributions this year are Pinoy Fruit Cake and Buko Pandan Trifle

But the longest line during the launch was for the stuffed lechon by Pepita's Kitchen.

I was surprised and at the same time thrilled that a delicacy from Leyte made it to the list, the morôn but this time from Cagayan de Oro City through Jonathan and Jovette Cabrera (they hail from Tacloban City but are now based in CDO). Instead of tablea, ube and jackfruit were used. Interesting tweak but this Waray heart is still partial to the chocolate ones made in Leyte.

Chef Jessie's Classic Sapin-sapin

After having too much chocolate and cream in the desserts, Chef Jessie Sincioco's Flambéed Mango with Mantecado Ice Cream was just the refreshing break that I needed. And I heard this was what Pope Francis had during his visit to the Philippines.

With Chef Jessie Sincioco