The traditional, cake-mixing ceremony, considered as a prelude to Christmas, was recently organised at Radisson Blu Hotel GRT recently.
Executive chef Virgil James, along with specially invited guests, brought in the spirit of an early Christmas and demonstrated the method of mixing various nuts and fruits which is the art of baking a cake. The theme of the evening was BLU nite as part of the Radisson Blu conversion and guests were requested to come in blue attire.
An interesting array of black currant - 20 kg, apricot - 10 kg, prunes – 5 kg, sultana 30 kg, dry ginger - 5 kg, orange peel – 5 kg, cashewnuts - 20 kg and figs – 5 kg along with a variety of liquors were poured into trays, while each of them perfectly mixed the entire assortment. This will be stored until Christmas to prepare 350 kg of Christmas cakes. On Christmas Eve, this mixture will be blended with cake batter to make the cakes.
According to Vikram Cotah, Christmas is no fun without the traditional Christmas cake.
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