The much-awaited list is here and it comes to life with the launch of “Best Desserts:

Inquirer Lifestyle Most-Read Ultimate List,” published by Philippine Daily Inquirer, Inc., today, 4 p.m., at the SMX Convention Center, SM Aura Premier, Taguig City.

The one-of-a-kind book launch will showcase the sweets featured in the desserts guide—the crème de la crème of the pastry and baking industry.

The by-invitation-only launch, in partnership with SM Aura, will see guests, and even dessert-makers, giving in to their cravings and guilty pleasures as they sample the elaborate spread of cakes, tortes, pies, chocolates and frozen delights.

Lifestyle’s best desserts makers will also have a rare chance to meet fellow bakers and pastry chefs and network for future opportunities.

A slideshow presentation of the desserts will kick off the program, followed by welcome remarks from Inquirer president and chief executive officer Sandy Prieto-Romualdez and Inquirer Lifestyle editor Thelma Sioson San Juan.

The launch will be hosted by Tessa Prieto-Valdes.

Certificates of appreciation will be presented to the dessert-makers whose creations  have made it to the book.

Among those gracing today’s launch are chef Heny Sison (Lemon Torte); Aristocrat Bakeshop (Torta de los Reyes and Mucha Leche); Gay Vazquez (Macadamia Sans Rival); Rina Go’s

Nic’s Gourmet Desserts (Peach Walnut Torte and Brownie Walnut Cluster); The Peninsula Manila (King Oscar Cake); Karen Young’s Karen’s Kitchen (Duchess Apple Pie, Chocolate Ganache and Red Velvet Cake); Chinggay Lising (Mango Samurai); Cristina Santiago-Rivera’s Sweet Bella Cakes and Pastries and Dessert Bar (Pearl and Strawberry Charlotte); Tony Cuerva’s Paz Reyes-Cuerva Bakeshop (Mango Torte); Angel’s Kitchen (Rustic Apple Pie with Butterscotch Sauce); Miko Morelos and Ricky Morelos of Dulcelin Gourmet (Frozen Gourmet Mango Torte); Jack Colet’s The Purple Oven (Banoffee Pie and Honeycomb Crunch Cake); Tani Bautista’s Butterbelle Bakeshop (Prune Walnut Cake); GJ and Maricel Jimenez’s Banapple Pies and Cheesecakes Bakery Café (Banoffee Pie); Resorts World Manila’s Impressions (Mixed Berries Tiramisu);

Estrel’s Bakeshop (Caramel Cake); Judah Liu’s Costa Brava (Caramel Cake, Mocha Nelusco and Pandan Cake); Enderun Colleges’ Restaurant 101 (Louis XV); Bizu Patisserie (Molten Valrhona Chocolate Soufflé Cake); Chelsea Market and Café (NY Chocolate Chip Cookie Dough Cheesecake); Makati Shangri-La, Manila’s Sinfully Circles (Flourless Chocolate Cake); The Richmonde Hotels and Resorts (Richmonde Chocolate Cake); Maribeth Bailon-Santiago’s Belgian Chocolate Confections; Baba Ibazeta-Benedicto and Kat Malvar-Rodrigo (Nono’s Chocolate Oblivion); Gladys Mallillin (Glady’s Chocolate Cake); Christian Talento’s Sweet Serendipities (Karol’s Delight); Aurora Su Calubad (Ganache Chocolate Cake); Mara de la Rama-Poblete’s Dessert du Jour (Salted Caramel and Chocolate Torte and Gateau de Crepe); Yvette Hipolito’s Joconde Cakes and Pastries (Super Moist

Carrot Cake); Diamond Hotel Manila’s The Cake Club (Ispahan); Pasteleria Mallorca (Croquembouche and Tarta Madrid); Dimpy Camara (Frozen Brazo de Mercedes); Ange de la Cruz’s The Sweet Life by Ange (Sweet Surrender and Angeline Red Velvet Cheesecake); Ginny Gonzalez (Homemade Ice Cream);

Cara Mia by Amici (Rouge); Marriott Hotel Manila’s Cru Steakhouse (Gianduja Amara); Razon’s of Guagua (Razon’s Halo-Halo); Fina Formoso Quimson’s Q Kitchen (Bibingka Malagkit); LJC Group of Restaurants (Sikreto ni Maria Clara); Kitchen’s Best Home Patisserie (Purple Yam Cake and White Chocolate Macadamia Brittle Cheesecake); Dr. Boy Vazquez’s Café Juanita (Cassava Cake); Dedet de la Fuente (Super Suman); chef Dorothy Ferreria (Purple High); chef Michael Giovan Sarthou of Chef Tatung Restaurant (Pichi-Pichi with Quezo de Bola); UCC Coffee Café (Halo-Halo Cake); chefs Larry Cortez and Mauro Arjona Jr. of Kuse (Sapin-Sapin); Badjie Guerrero-Trinidad’s Cravings Restaurant (Cherry Walnut Cheesecake); Bernice Pimentel’s Ilustrado Restaurant (Baked Cheesecake); Cory Roxas Untalan’s The Cru Kitchen (Quezo de Bola Cheesecake); Tita Soliongco’s The Vegetarian Kitchen (Orange Cheesecake); Joyce Aragon’s Joyce’s All Natural Homemade Food (Butter Rum Cake); Custaroons by Gigi Gaerlan (custaroons and poppers); and Joy Roxas’ Sinful Sweets (Nutella-Filled Cupcakes with Nutella Buttercream).

Those whose delicious desserts are also featured in the book include chef Jill Sandique of Delize, Trinidad “Chining” Bustamante (Bacolod City), Lachi’s Sans Rival, Atbp. (Davao City),

Burgoo Restaurant, Conti’s Bakeshop and Restaurant, El Ideal Bakery and Refreshment (Bacolod City), Baby Yulo, Forget Me Not Specialty Cakes, Katey Q’s Cakes; Ladera Catering Company, Claudette’s, chef Peter Nic Rodriguez, Homemade by Roshan, Polly’s Specialty Cakes and Desserts, Café Georg (Cebu City), Sugarmunch (Davao City), Chateau 1771 Restaurant, Leona Cakes and Pastries (Cebu City), Sevilla Sweets, Claycakes, Dulce Vida Confections (Davao City), Bar Dolci, Kitchen Revolution, Uppercrust, Cecil’s Snack Inn and Bakeshoppe, Freska (Iloilo City), Calea Cakes and Pastries (Bacolod City) and Risa Chocolates.

“Best Desserts” presents a rundown of the finest sweets in the Philippines. About 90-plus lip-smacking desserts—from Ilocos in the north to Davao in the south—are exclusively featured in this first-ever book by Inquirer Lifestyle.

Compiled by this writer, the book classifies the desserts, such as cheesecakes (cherry walnut cheesecake, quezo de bola cheesecake, orange cheesecake); chocolates (Glady’s chocolate cake, Belgian chocolates, salted caramel chocolate torte); cold concoctions (Tarta Madrid, Sweet Surrender, Strawberry Charlotte); and fruit-based (banoffee pie, mango samurai, duchess apple pie).

The book was edited by Alya Honasan, with layout by Riki Velarde, photographs by Andrew Tadalan and foreword by Inquirer Lifestyle editor Thelma Sioson San Juan.

“Best Desserts: Inquirer Lifestyle Most-Read Ultimate List” is available at National Book Store and PowerBooks branches.

E-mail [email protected] for inquiries and questions.