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Thursday, 29 October 2015

CAKE MIXING - CHRISTMAS FUN STARTS



Cake Mixing Activities Collage




Keeping alive the century’s old tradition of cake mixing in preparation for Christmas, WelcomHotelDwarka, New Delhi organized a fun evening in their signature restaurant Shanghai Club to herald the festival.

The entire group of cheerful Chefs in their stiff white aprons and tall toques, along with the General Manager, Sanjay Sharma and his team, invited media friends, corporate guests, in-house guests, gathered around the table mixing pit and had some fun getting their hands into the business of mixing. The mixing ingredients included cherries, plums, raisins, sweet ginger, black currant, orange peel, cashews etc. The spirits used to mix along were brandy, red wine and rum, vodka, whiskeys and unusual but yes Beer. Then came a whole lot of spice powders like the cinnamon, cloves and all spice mix.

Vickrham (Moi) , GM ,Mr.Sanjay Sharma, Ravindra Jadeja and other guests (L to R)


It was a spectacle to watch and savour for the lifetime. All, glove clad hands rose up and came down to muddle up things in the most luscious mixture of sinfully addictive nuts and spirits. This ceremony is an opportunity to cherish the memories and harness love and relations. Expressing his views, General Manager, Sanjay Sharma, WelcomHotel Dwarka said, “Hosting Cake Mixing Ceremony is always an incredible experience and we are overwhelmed with all the love and excitement that everyone added to make this occasion even more joyful and special”.

BAKERY CHEF and the Team


After the ceremony was over, the delicious mixture was stored in air tight containers until around Christmas, when it will be blended with the cake batter and baked. Around a tonne (1000kg) of cake will be made out of this concoction at Christmas.
The evening saw unlimited excitement, laughter, warmth and chit-chat among the guests and was made even more special with the surprising treat of eclectic cocktail and snacks put up by Executive Chef Akshay Malhotra and his team.



                                           The History of cake mixing


The Christmas cake traces its roots to an old English tradition that began as plum porridge. People ate the porridge on Christmas Eve, using it to fill their stomachs after a day of fasting. Soon dried fruit, spices and honey were added to the porridge mixture, and eventually it turned into Christmas pudding.
In the 16th century, oatmeal was removed from the original recipe, and butter, wheat, flour and eggs were added. These ingredients helped hold the mixture together in what resulted in a boiled plum cake. Richer families that had ovens began making fruit cakes with marzipan, an almond sugar paste, for Easter.
For Christmas, they made similar cake using seasonal dried fruit and spices. The spices represented the exotic eastern spices brought by the wise men. This cake was known as “Christmas cake”.
Christmas cakes are usually made in advance keeping the cake upside down in an airtight container after baking. A small amount of brandy, sherry or whisky is then poured into holes of the cake every week until Christmas. This is called “feeding the cake”.
Making Christmas cakes is a tradition which involves the whole family and as the early ‘inns’ were family run establishments the tradition spread to involving travelers or guests who were staying in the inn at that time, looking to them as an extension of the family.



ABOUT WELCOMHOTEL DWARKA

Conveniently located in Asia's largest sub-city Dwarka, right behind the Indira Gandhi International Airport, WelcomHotel Dwarka, New Delhi let's you discover one of the world's most vibrant cities filled with a distinct culture and a fascinating history. WelcomHotel Dwarka, a Delhi airport location offering from the stable of ITC hotels, is an upper upscale proposition that is an   inclusive blend of contemporary design and international service standards, offering a unique experience to the discerning traveler. 

The Hotel offers a range of accommodation across its 322 elegant, well-equipped rooms and suites along with pearls of ITC Hotels' brand of cuisine. The culinary offerings comprise of K&K - a specialty Indian restaurant that shines in radiance of a thousand candles, Pavilion 75 - the all day dining restaurant and Shanghai Club - a signature restaurant with a changing ambience to transport you to the orient -serving authentic Chinese cuisine.

 State-of-the-art conference facilities in excess of 15000 sq ft including two spacious banquet venues, two board rooms, nine breakaway rooms & two outdoor venues, provide specialized spaces to deliberate or celebrate any occasion.

The recreation, beauty and fitness facilities aptly branded as WelcomWellness Centres comprise of swimming pool, gymnasium, WelcomWellness Salon & WelcomWellness Spa to relax and rejuvenate.
The Hotel is a perfect expression of the locale and evokes both the warmth and the cosmopolitan panorama of the capital city.











Coverage By : Vickrham (vicky) 
Email : vickrham.m@gmail.com