Merry go round for the cake!
2 Dec 2014 9:56 PM GMT
It’s not yet Christmas, but the intoxicating aroma of the Annual Cake Mixing Ceremony at the Cafe Uno lawns of Shangri-La’s - Eros Hotel, New Delhi brought alive the rich tradition and unveiled the spirit of the festive season.
Spreading the cheer along with the Chefs, the ceremony invited the participation of all media friends, corporate guests, in-house guests along with the Area Manager and General Manager Farhat Jamal, amidst tradition and fanfare dressed in typical Chefs attire of hats and aprons. Guests and colleagues together rolled up their sleeves and put their hands in the mixing pots to make the perfect
Christmas cake.
An interesting array of fruits including raisins, glazed red cherries, orange peel, tutti frutti, black currants, dates, figs, dried apricots, figs, prunes and nuts like walnuts, cashew, almond flakes and pistachio, besides spices such as ground cardamom, cinnamon and cloves were poured into a huge boat shaped cauldron. The mixing reached a spirited level when endless bottles of liquors such as whisky, white and dark rum, vodka, gin, wine, beer and syrups like golden syrup, molasses, honey and vanilla essence were added.
After the traditional cake mixing ceremony, the mixture was put into airtight bags and left to mature till around Christmas, when it will be blended with the cake batter and baked.
After this traditional ceremony, the guests were invited for a pre Christmas toast at the Cafe Uno lawns.
Spreading the cheer along with the Chefs, the ceremony invited the participation of all media friends, corporate guests, in-house guests along with the Area Manager and General Manager Farhat Jamal, amidst tradition and fanfare dressed in typical Chefs attire of hats and aprons. Guests and colleagues together rolled up their sleeves and put their hands in the mixing pots to make the perfect
Christmas cake.
An interesting array of fruits including raisins, glazed red cherries, orange peel, tutti frutti, black currants, dates, figs, dried apricots, figs, prunes and nuts like walnuts, cashew, almond flakes and pistachio, besides spices such as ground cardamom, cinnamon and cloves were poured into a huge boat shaped cauldron. The mixing reached a spirited level when endless bottles of liquors such as whisky, white and dark rum, vodka, gin, wine, beer and syrups like golden syrup, molasses, honey and vanilla essence were added.
After the traditional cake mixing ceremony, the mixture was put into airtight bags and left to mature till around Christmas, when it will be blended with the cake batter and baked.
After this traditional ceremony, the guests were invited for a pre Christmas toast at the Cafe Uno lawns.
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