HISTORY
According to history, layer cakes have been made in Jakarta, Indonesia since the 1970s and 1980s. During the time, Betawi peoplecame to Sarawak and taught the people there how to make the spiced Betawi cake. The Sarawak people then added new ingredients, flavour and colour that resulted in a new version of the layer cake been introduced and named as Sarawak layer cake.[1]In addition, modern Sarawak layered cakes were inspired by Western cake-making in the early 1980s. In 2011, cake maker Kek lapis Qalas Qalas introduced modern design to the traditional layer cake, along with new flavours.
CHARACTERISTIC
Sarawakian modern layered cakes can be divided into two categories: cakes with ordinary layers and cakes with patterns, motifs, or shapes. All must have at least two colours. The cake can be baked in an oven or microwave. The batter uses butter or vegetable oil, milk and eggs, and requires a strong arm or electric mixer to be properly prepared. The baked cake has a high, firm texture and the layers are fastened together with jam or a similarly sticky sweet substance. More detailed cakes often require special moulds to maintain the perfect layer thickness.
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