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.
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.
|Desserts by Ginny|
|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|