I am working with a friend from Kuching, Sarawak to conduct classes on making “kek lapis Sarawak”.
kek lapis cheese ice-cream
kek lapis coklat cheese
kek lapis 3 rasa
The class detail is as follows :
Date : 17th July, 2010 (Saturday)
Time : 10am to 3 pm
Location : Min’s place (map at top page of blog)
Instructor : Pn. Hasnah from Kuching, Sarawak.
Class Fee : only RM180.00 (Deposit RM50.00) Real butter and only good quality ingredients will be used in the recipe.
Demo on making 2 types of Kek Lapis Sarawak – Kek lapis cheese ice cream and Kek Lapis chocolate cheese. Hands-on, students to make 2 more – Kek Lapis Tiga Rasa and Kek Lapis Masam-Manis. These 2 cakes are free for students to take home. Learn the secret of making the Original recipe. Techniques on mixing, dividing, colouring and arrangement of the cakes and baking. Also tips on making Kek Lapis Sarawak for home-business.
Seats are limited to 10 students only, so first come first serve ya. Please sms me at 019-3805344 before making any payment to check for seats availability. Account no. is at the top page of this blog. Things to bring to class – apron, kitchen towel and a big tupperware to take back the cakes.
Thank you and I hope you will take advantage of this very reasonably priced class to learn about making Kek Lapis ! And maybe earn some money selling them for this coming Raya .
The instructor, Pn. Hasnah is from Sarawak and a teacher currently pursuing Master in Education at Universiti Utara Malaysia, Kedah. She has experience making Kek Lapis for 30 years, starting from young helping her family to sell Kek Lapis made from their original recipes. Apart from teaching, she is also a supplier of Kek Lapis Sarawak to networks in S’wak and Semenanjung. She prefers baking her cakes using the manual oven (Serikin) King Stone for a beautiful finish and perfect taste. ( don’t ask me what that is.. beats me let’s ask her in class).
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Sms/ whatsapp : 019-3805344
Email : firstname.lastname@example.org
ARISSA AZMAN RESOURCES(002206222P)
1 Jalan Indah 1, Taman Cheras Indah,
56100 Kuala Lumpur.
FOLLOW ME ON INSTAGRAM !
My instagramFollow me to see the latest bakes !#cakes & #coffee before saying bye-bye to my daughter.min_bakingproject370A'kum, 8 Mac Sunday Baking class - classic cakes. WA min 019-3805344 to join, deposit is rm100 Time : One day course, from 10.30 am to 4 pm, RM350 Group hands-on (4 students per group). Each group will make and share the cakes below, size 7 inch each. Maximum only 8 students in one class. Making 4 types of cake from scratch – butter cake, fruit cake, red velvet and Victoria sandwich cake (VSC). Making the frosting – cream cheese and sweetened whipped cream. Decorating the red velvet and VSC. The price includes all ingredients. Students need to bring apron, tissue and a few tupperwares or boxes to take back the baked cakes. #kelaskek #kelasbakingmin_bakingproject320Jemput #makan..alhamdulillah. Great food at this small hotel. #asianfood #food #ricemin_bakingproject360Tkasih semua 😄. #macaron #kelas 28 Feb 2015. #kelaskek #kelasbakingmin_bakingproject401#macaron baked in class todaymin_bakingproject416Piping filling for the #macaron.min_bakingproject320#macaron class in progress. Http://bakingproject.commin_bakingproject340#cupcakes decorated by Saliza today Dalam hutan Ada taman Dan dalam taman Ada puterinya Dalam baju Ada cinta Dan dalam cinta Ada segala-galanya Dalam awan Ada hujan Dan dalam hujan Ada lautan Dalam aku Ada dia Dan dalam dia Ada kita ada semua.. - M.Nasirmin_bakingproject471#buttercream flowers #cupcake class with dik Saliza 27 Feb 2015. Http://bakingproject.commin_bakingproject432A'kum, tomorrow's class. Kindly WA min at 019-3805344 to join Time : One day course, from 10.30 am to 3.00 pm, RM300. Group hands-on. Maximum only 4 students per class. Recipes given – Basic macaron, chocolate macaron, French buttercream. Making 2 types of macaron batter – Chocolate macaron and the original macaron. We will use the Italian meringue method which is more stable and produces good results. Students will learn how to make templates to pipe macs of the same sizes. Making the macaron shell – grinding and sifting the ingredients, heating the sugar syrup, making the meringue, folding techniques. Then followed by piping. For the filling, students will be making French Buttercream. This buttercream is very rich, smooth, light and not sweet, perfect to match the macaron shells. The price includes all ingredients. Students need to bring apron, tissue and tupperwares or boxes to take back about 18 macarons. #kelasbakingmin_bakingproject272
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