The first time is always the new experience that happened to you. I started baking when I was 13 years old. Since that I had tried baking lots kind of cookies, cakes n dishes. The most that I like was baking cake. Just ask me.. I guess I’ve tried many kinds of cakes from plain to cheese cake, from decent plain design to the fancy rich icing.
The outcome? Well.. some I admitted turned out so-so, tapi kira not bad lah but mostly memang menjadi. But I never gave up n keep trying to do it until I am satisfied with the ending.
The story of KEK LAPIS began during my stay in Miri, Sarawak. I fell in love with those beautiful tasteful of these special layer cakes. Dulu-dulu I used to eat those famous Sun Flower kek lapis n from Indonesia too. But those are the one with spices.
The kek lapis Sarawak totally has a different texture n taste. It is just not the look n design that comes with many colors but also the rich flavours in it. I still remember during hari raya time when visited to my friends’ house in Miri, each house at least will have more than 5 types of kek lapis. All are served beautifully colourful on the plate. Huh.. memang cantik n rasanya pun memang sedap.
This is when I started keenly took a baking class from one of the professional people there. I started with a blueberry cheese kek lapis. This was in 2003 when I was pregnant for my daughter, Nabila.
And since then.. I never stop experimenting n baking all sorts of kek lapis from different source of recipes. I am fortunate that my children n family love this kek lapis n they are the one who always be my ‘victim’. Asyik suruh kena test n makan je!
Therefore I would like to share n recommend my home baking delicious kek lapis with others. I use the pure creamy butter with fresh ingredients. I would prefer mine are not too sweet n too moist n soaking. It is freshly bake upon order. It can last up to 3 months if you store it in the freezer.
Please do enjoy the delicious scrumptious MAMI-BAKING KEK LAPIS.
