Tuesday, May 21, 2024

Egg-Citing Sweets And Treats This Easter

1908

Egg-Citing Sweets And Treats This Easter

1908

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Elevate Easter celebrations with the latest season-inspired confections from Chef Lovely Jiao of Sugarplum Pastries.

For the distinct occasion, the creative dessert innovator encapsulated the fun and festivities of the holiday as she brings back the classic colors and themes of her brand.

“Allow us to take you to our own little Easter storytelling,” Chef Lovely shared.

“Going way back to where it all started: Something teal and creative, red, blue, and Cath Kidston-y; think pink coquette, and of course ‘plumgineered’,” she added.

For Some-bunny’s Bundle, the collection is headlined by the signature Sugarplum chocolate smashers, which takes the form of the iconic Easter eggs, together with a wooden mallet to level up the activity. Described as Speggtacular, when smashed, these adorable balls of surprises reveal a delightful burst of candies.

The crowd-favorite cookie-do is back. The D.I.Y. pack Egg-Citing Kit comes with four delectable sugar cookies in the shapes of a bunny, heart, and naturally, eggs, as well as piping bags in red, blue, and pink. It is likewise complete with four chocolate egg smashers filled with trinkets and candies for decorations.

The latest addition to Chef Lovely’s quaint dessert series is Hatch Me By D’ Dozen, a promise of a sugary experience for those who are up for treats this Easter. It houses a selection of intricately adorned sweets, from macarons and sugar cookies and egg smashers.

Named after the baker, Lovely Cake is a melt-in-your-mouth vanilla chiffon which offers a burst of tangy lemon and a decadent serving of fluffy meringue and marshmallow icing. Dressed in the Sugarplum hues, its frilly and over-piped look is a nod to vintage confections – an invitation for a nostalgic trip down childhood days.

“Have a sweet tidbit of something Easter and wonderful which will make you say ‘Ah, yes, that is Sugarplum Pastries for you,’” she beamed.

Chef Lovely is armed with a culinary degree from De La Salle-College of Saint Benilde (DLS-CSB) School of Hotel, Restaurant, and Institution Management (SHRIM). She has honed her skills at the Makati Shangri-La and F1 Hotel Taguig.

She established Sugarplum Pastries in 2011. Through the years, she has stayed true to her philosophy “no to boring desserts!” and promises to only create the most enticing pastries to celebrate family time.

For more information, visit sugarplumpastries.com or facebook.com/sugarplumpastriesph.