Sunday, 2 June 2013

Dear all....thank you kepada yang follow blog KLS ni...dah cecah 7k reach..itu pun  sekali sekala je update...cuma sekarang ni...KLS active kat FB ni tempat untuk kita berkongsi semuanya...fresh dari saya sendiri....alamak...suami nak makan ayam masak merah...tak pe kat Islamik kepada sesiapa nak berkongsi tips n resepi di alu alukan ....atau apa 2 sahaja...ok..chow chin chow...! nanti sambung lagi...

Wednesday, 28 November 2012

Kek Lapis Station Workshop!

Hello guys....di atas permintaan ramai...KLS akan mengadakan Kek Lapis Station Workshop...check out our package and schedule.... Kelas akan terbahagi kepada 3 jenis..

1. Ekslusif (1 to 1) this class...Im yours 100%...hahaha...u can ask me anything and everything about the making of kek lapis...of course original KLS secret resepi akan di beri...dan yang paling penting adalah anda boleh belajar dengan lebih mendalam tentang tips dan teknik yang betul dalam membuat kek u dont have to share me with the rest of the class....You can join this class from RM 280 - RM 350 per recipe (depending on type of kek lapis..beginner-intermediate-advance-)

2. Eklusif Group Class of 2-3 person

This class open for a group of friends yang nak belajar buat kek lapis...u guys can sign up for this class..dan tak payah tunggu untuk penuhkan class...module class sama macam class 1...but at the cheaper rate...from RM180-RM250 per recipe ( depending on type of kek lapis-beginner-intermediate-advance-)

3. Box Class....
In a group of max 10 pax module sama....tapi kurang sikit hands on nya....berbanding kelas 1 dan 2. Boleh join class ni just from RM120-RM150 per recipe...

For more info.and to schedule classes..please contact 084-310550 (Kai) or me myself at 019-817 2203...

Baking Class: 9 December 2012 :
Recipe: The Famous Kek Lapis Masam Manis or Kek Lapis Vanilla Coklat
Estimated Time: 9am-4pm
Class Type: Box Class (max 10 person only)
Class Fee: RM 130 per person
Lunch & Refreshment provided..

Tuesday, 27 November 2012

Baking Classes


Jangan Lepaskan peluang untuk mengikuti combo class ini di studio baru kami yang lebih luas & selesa..Anda akan bawa pulang kesemua pastri yang dihasilkan..

Tarikh & Masa : 1st & 8th December 2012
Class 1: 8.30am-12am (Red Velvet Cupcake & Fruit Cheese Tart)
Class 2: 2pm-5.30pm ( Classic Vanilla Cupcake & Peanut Butter Chocolate Cupcake)

(Please choose  Class 1 or 2 or both.....)

Class type: Semi hands on

KLS Red Velvet Recipe
KLS Mini Fruit Cheese Tart Recipe
KLS Classic Vanilla Recipe
KLS Peanut Butter Chocolate Cupcake 
Frosting Recipe & Decoration
Tips & Techniques
Bring home self baked cupcakes & tarts

(Semi hands on)

Yuran: Normal Price - RM280, Promotion - hanya RM150/pax!!!! (deposit RM50)

Tempat : Kek Lapis Station (Next to LORENZO Jalan Pedada)

Limited to 10 pax per class.

Sila hubungi Syima 019-817 2203 / 084-310550 (Kai) untuk booking & keterangan lanjut.

Sign up now! 

Friday, 2 November 2012

Basic Fondant Recipe

Working With Fondant By Carol Deacon

This book is  great reference if you are working with fondant. The simple step by step instructions are very easy and I myself have successfully create some of her impressive centerpieces. So can you. Here some of the tips from her book.

.....Fondant is also known under different names, such as as sugarpaste, ready-to-roll icing, and plastic icing ( don't worry there's no plastic in it). It is a very easy and versatile medium to use. It's a bit like using edible modelling clay and can be used for both covering cakes and making models. You can usually find fondant in supermarkets in home baking aisle or at decorating shops. It can also be ordered online. Different brands may vary slightly, but most perform virtually the same. It is also possible to make your own. If you prefer, you could used marzipan instead of fondant.

Basic Fondant Recipe:

4 cups confectionery sugar
1 egg white or equivalent dried egg white (meringue powder) reconstituted.
2 tablespoon corn syrup

Sieve the sugar into large bowl and make well in the centre.
Pour the egg white and corn syrup into the center and stir in.
Use your hands to finish kneading the fondant together.It should feel silky and smooth.
Double wrap the fondant in two plastic food bags to prevent it from drying out until you need to used it.If you want to use it immediately and it does not need to be kept in the refrigirator, but used it within a week.

Basic Rules:

There are a few fundamental rules that you need to know when working with fondant:

1. It will dry out when exposed to air. so it is important to keep unused fondant tightly wrap in a small plastic food bags in a plastic container with a lid. It does not need to be refrigerated.
2. You will need to have a bowl of confectionery sugar nearby. You will use this for rolling fondant out on and for preventing your fingers from getting too sticky.
3. Stick your models together by using cooled, boiled water applied with a soft medium paint brush. You can also used the brush as a tool for picking up small items such as eyes and ears. The paintbrush can also be used as a mini rolling pin if you need a small flat piece of fondant.
4. You will get a few dusty confectioners;' sugar marks on your cake and models as you work. Resist the temptation to deal with them right away and wait until you finish your cake.Then you can wipe the mark away with a soft damp paintbrush.The fondant will shiny for a while but will eventually revert to matte finish.

I will share the rest in other blogging session...penat bah...

.....shared from Fabulous Party Cakes and Cupcakes By Carol Deacon ....If you need more tips from this book,..just come and visit us at Lot 9, Jalan Pedada.(Next to LORENZO) or you can purchase this book at Kinokuniya KL or any major bookstore.

Tuesday, 23 October 2012

Whoopie Pies Recipe

Whoopie Pie Recipe

Simple to make and delicious to eat, a whoopie pie is two soft mounds of cake sandwiched together with a creamy filling to make a perfect hand held sweet treat! The whoopie pie originates from New England and Pennsylvania and legend has it that its name comes from the cry of Whoopie!, that farmers or children would shout when they opened their lunchboxes  and found one nestling inside.

Vanilla Whoopie Pies

makes 12

250 g plain flour
1 tsp bicarbonate of soda
large pinch of salt
175 g butter, softened
150 g caster sugar
1 large egg
2 tsp vanilla
150ml buttermilk

Chocolate Buttercream Filling

115 g milk chocolate, broken into pieces
115 g unsalted butter, softened
250 g icing sugar, sifted

1. Preheat oven to 180 C, . Line 2-3 large baking sheets with baking paper. Sift together the plain flour,bicarbonate soda and salt.

2. Cream butter and sugar until pale and fluffy. Beat in egg and vanilla. Stir in the rest of the flour mix until throughly incorporated and the the buttermilk.

Pipe or spoon 24 mounds of the mixture onto the prepared baking sheets. Space well apart to follow for spreading. Bake in preheated oven for 12-12 minutes until risen and just firm to touch.. Cool for 5 minutes and then using a palette knife transfer to a wire rack and leave to cool completely.


1. Melt chocolate. Remove from heat and leave to cool for 20 minutes. Beat butter until pale and creamy. Gradually beat in icing sugar and beat in chocolate.

To assemble, spread or pipe the buttercream on the flat side of half of the cakes. Top with the rest of the cakes.

Saturday, 11 August 2012


Selain dari belajar buat kek dari mak saya sendiri...saya belajar resepi dan cara-cara buat kek dari sekolah INTERNET! Haaaaaa...itu lah yang saya buat sepanjang 5 tahun sebelum..There are thousands or millions recipe available online...just type nama kek  n there...just a click away. But it just a matter of time and thousands of cakes failure...which end up in the garbage coz my kids are the best jury i ever have..'Mummy..tak sedap la' .."tak nak aa"...and they turned away...TAPI kalau sedap...'Mummy...SEDAPLA...NAK LAGI' ha...maknanya jadilah resepi tu...Online recipe ada yang sedap dan ada yang KURANG sedap...but what u have to do is to do some' adjustment' to find the right combination of the ingredients. Now it comes to science....Just nak sharing...this is my mom's original  recipes book which i inherited a few years back...kalau nak dikira...buku ni dah berusia 20 tahun n the great thing is...this book was copied (hand writing lagi tu) from a book that aged 20 years old too!! So we sum up all the years and our recipes aged almost 50 years....huh! Dapat je resepi dari buku ni...tak payah nak adjust sana sini...gerenti SEDAP..
Buku ni sungguh comot! But i love this book very much...we don't have computers 50 years ago...but now the recipe all saved paperless....and one of my wish list is to publish a book or series of books of all my mom's secret recipe  and tips to bake Kek Lapis Sarawak and to any Publisher who willing to help me here...PLEASE... u know where to get me....;) (smiling..) I'll bet these book recipe could sell very fast...MOM + ME = MODERN & CONTEMPORARY RECIPE and this is Kek Lapis Station all about!

Resepi Kek Lapis Mutiara


Hari ni nak berkongsi resepi Kek Lapis Mutiara...kek ni cute..warna pun 'girly' n blue or pink n fav.Untuk yang nak belajar hands on class or one to one...please call for class booking..our baking class schedule n quota always make your reservation a month ahead to secure seats by calling 084-310550 Jadual kelas baru akan di upload selepas saya balik bercuti raya di Kedah.My hubby hometown. ALOQ STAQ....

Kek Lapis Mutiara KLS

2 cups butter                                                              
2 cups sugar
2 1/2 cups flour
10 eggs ( 2 w/o egg whites)
1 cup coconut curd
1 cup fresh milk ( i prefer to used full cream Dutch Lady)
finger biscuits
1tbsp baking soda
1tbsp baking powder
1tbsp salt
1tbsp apple cider or fruit based vinegar
3tbsp strawberry and vanilla fruit juice extract.
Pink & Blue edible food coloring. ( x pakai pun x pe...cos the fruit juice extract comes with their original colours)

1. Mix butter and sugar till fluffy
2. Add in eggs one at the time
3. Add Flour,coconut curd,baking & soda powder,salt,apple cider,vanilla one at the time.
4.Add milk & mixed well.

Allocate batter evenly into to 2 bowls. Gives colour to each bowl.Pink and green or any other combination

Baked one layer at the time till finish and don't forget to have finger biscuit in your cakes.
Estimated cost of raw material purchase : RM35
Estimated preparation & baking time: 4 1/2 hours.
Tools required: Cake tin 8x8, electric mixer & oven 

HAPPY BAKING! Contact us thru Facebook for any queries!