Chef Lovely Jiao, the baker behind Sugarplum Pastries’ head-turning eight-foot dessert towers, lighted anti-gravity cakes, and “plumgineered” “twirly-whirly” rotating toppers, offers the most egg-citing treats and sweets to add fun and festivity this Easter.
For her latest selections, the dessert innovator took inspiration from the dream world of Alice in Wonderland: Down the Rabbithole to encourage family and friends to gather around for some Easter egg hunting, chocolate-smashing and cookie-decorating.
Relive the much-loved Easter tradition at home with the Hatch Me By D’Dozen, a collection of 12 individually wrapped chocolate surprise eggs, specially made for an exhilarating game of Easter egg hunt. The search calls for a chocolate-smashing event as each sweet hides an assortment of candies inside.
Ideal for those who wish to go big, the Tweedle-egg is a single four-inch-tall Easter egg that comes with a generous serving of chocolates, candies, and other goodies. Each is inclusive of a complimentary wooden mallet to elevate the experience into an exciting activity for the entire family.
Egg-citing Kit, the comeback of the crowd-favorite season-inspired cookie-dos, comes with decadent bunny- and egg-shaped sugar cookies, which the kids – and kids at heart – can decorate. The D.I.Y pack includes piping bags in the lovely colors of pastel pink, blue, and purple, as well as chocolate surprises, which, when smashed, pops delectable sprinkles and toothsome toppers.
“This collection represents the start of playtime. Just like Alice, the kids can also have their own Wonderland,” Chef Lovely beamed. “Down their very own rabbit hole, there should be no limit to a child’s imagination – that is what we actually take to heart.”
“This is why we don’t really provide guides in our kits,” she added. “They can have it their own fun way; however they want to play! Let their creativity lead them to their very own #plumgineered result!”
Armed with her culinary degree from the De La Salle-College of Saint Benilde, backed up by experience at the Makati Shangri-La Hotel and F1 Hotel Taguig, the baker, instead of climbing the ladder in the hotel kitchen industry, decided to become a hands-on mom for her growing son. In 2011, Chef Lovely established her very own brand and launched Sugarplum Pastries.
Through the years, she has stayed true to her philosophy “no to boring desserts!” and promises to only create the most decadent pastries to celebrate family time.
For inquiries, contact sugarplum_pastries@yahoo.com or +63917 516 1411 via Viber or visit www.sugarplumpastries.com. They are also available on Facebook (@sugarplumpastriesph) and Instagram (@sugarplumpastries).
