ABSTRACT 16 Formed with 16 cuts of Kek Lapis , Caramel Brulee and Apricot Jam Size: L 14cm x W 4.5cm x H 4.5cm / 185 – 210gm Composition: 42% Egg Yolk, 30% Golden Churn Butter, 15% Sugar, 8% Flour, 4% Caramel Brulee, 1% Apricot Jam 1) For best taste, consume within 30 days 2) Keep refrigerated in airtight container. Serve slightly chilled or at room temperature (fully thawed) 3) Choice of colour and pattern is randomly selected and will differ from picture as design changes from time to time.

Formed with 16 cuts of Kek Lapis, St Dalfour Four Fruits Jam Size : L 13cm x W 4cm x H 4.4 cm / 175 – 180gm Composition : 42% Egg Yolk, 30% Golden Churn Butter, 15% Sugar, 8% Flour, 5% St Dalfour Four Fruits Jam 1) For best taste, consume within 30 days 2) Keep refrigerated in airtight container. Serve slightly chilled or at room temperature (fully thawed) 3) Choice of colour and pattern is randomly selected and will differ from picture as design changes from time to time.

ABSTRACT 16 TRIO Formed with 16 cuts of Kek Lapis , Caramel Brulee and Apricot Jam Size: 3 cubes of L 4cm x W 4cm x H 4.5cm/ 185 – 210gm Composition: 42% Egg Yolk, 30% Golden Churn Butter, 15% Sugar, 8% Flour, 8% Flour, 6% Caramel Brulee, 0.5% Apricot Jam Shelf life: 30 days in chiller storage, 7 days in room temperature 1) For best taste, consume within 30 days 2) Keep refrigerated in airtight container. Serve slightly chilled or at room temperature (fully thawed) 3) Choice of colour and pattern is randomly selected and will differ from picture as design changes from time to time.

ABSTRACT 8 Formed with 8 cuts of Kek Lapis , Apricot Jam Size: L 14cm x W 4cm x H 4.5cm / 130–150gm Composition: 42% Egg Yolk, 30% Golden Churn Butter, 15% Sugar, 8% Flour, 5% Apricot Jam Shelf life: 30 days in chiller storage, 7 days in room temperature 1) For best taste, consume within 30 days 2) Keep refrigerated in airtight container. Serve slightly chilled or at room temperature (fully thawed) 3) Choice of colour and pattern is randomly selected and will differ from picture as design changes from time to time.

Formed with St Dalfour Strawberry & Rhubarb Jam Size : L 13cm x W 13cm x H 5.5cm / 700gm Composition : 42% Egg Yolk, 30% Golden Churn Butter, 15% Sugar, 8% Flour, 5% St Dalfour Strawberry & Rhubarb Jam 1) For best taste, consume within 30 days 2) Keep refrigerated in airtight container. Serve slightly chilled or at room temperature (fully thawed) 3) Choice of colour and pattern is randomly selected

Formed with 8 cuts of Kek Lapis, St Dalfour Strawberry & Rhubarb Jam Size : L 13cm x W 4.3cm x H 5.5cm / 230gm Composition : 42% Egg Yolk, 30% Golden Churn Butter, 15% Sugar, 8% Flour, 5% St Dalfour Strawberry & Rhubarb Jam 1) For best taste, consume within 30 days 2) Keep refrigerated in airtight container. Serve slightly chilled or at room temperature (fully thawed) 3) Choice of colour is randomly selected

PRISM Formed with 2 cuts of Kek Lapis , Apricot Jam Size: L 14cm x W 3.5cm x H 4.5cm / 100gm Composition: 42% Egg Yolk, 30% Golden Churn Butter, 15% Sugar, 8% Flour, 5% Apricot Jam Shelf life: 30 days in chiller storage, 7 days in room temperature 1) For best taste, consume within 30 days 2) Keep refrigerated in airtight container. Serve slightly chilled or at room temperature (fully thawed) 3) Choice of colour and pattern is randomly selected and will differ from picture as design changes from time to time.

TULIP Formed with 21 cuts of Kek Lapis , Hazelnut Praline and Apricot Jam Size: L 14cm x W 3cm x H 5.5 cm / 170gm Composition: 42% Egg Yolk, 30% Golden Churn Butter, 15% Sugar, 8% Flour, 8% Flour, 4% Hazelnut Praline, 1% Apricot Jam 1) For best taste, consume within 30 days 2) Keep refrigerated in airtight container. Serve slightly chilled or at room temperature (fully thawed) 3) Choice of colour and pattern is randomly selected and will differ from picture as design changes from time to time.

GRANDE 39 Slices of Assorted Cakes Prism x 4pcs / Tulip x 5pcs / Abstract 16L x 6pcs / Abstract 8 x 3pcs / Ketupat x 4pcs / Batawi x 5pcs Sg Ruan Choc x 4pcs / Kek Belacan (Steamed Butter Cake with Kaya & Horlicks) x 4pcs /Kek Lumut (Steamed Butter Cake with Pandan & Kaya) x 4pcs Shelf life: 14 days in chiller storage. Not more than 2 days in room temperature * Cakes are presented on a bamboo platter, shrink wrapped and with a window box * Only available for Klang Valley